Port Turkey
Elevate your holiday gatherings or weeknight dinners with this elegant Port Turkey recipe, a showstopping dish that combines tender, juicy turkey breast with a luscious port wine reduction. Seasoned with garlic, shallots, and fresh thyme, the turkey is seared to golden perfection before roasting in a flavorful blend of port wine and chicken stock. The highlight of this dish is the silky, aromatic sauce, thickened with a buttery roux, making every bite indulgent and satisfying. Perfectly balanced with optional tangy cranberries as a garnish, this recipe is not only impressive but also surprisingly easy to prepare in just over an hour. Whether you're hosting a dinner party or craving an elevated main course, Port Turkey is a stunning combination of rich flavors that’s sure to delight.
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Recipe Information
Ingredients
- 2 lbs Turkey breast
- 2 tbsp Olive oil
- 1 tsp Salt
- 1 tsp Black pepper
- 4 cloves Garlic cloves, minced
- 2 medium Shallots, finely chopped
- 1 cup Port wine
- 1 cup Chicken stock
- 3 sprigs Fresh thyme sprigs
- 2 tbsp Unsalted butter
- 1 tbsp All-purpose flour
- 0.5 cup Cranberries (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Pat the turkey breasts dry with paper towels and season both sides with salt and black pepper.
In a large oven-safe skillet or Dutch oven, heat the olive oil over medium-high heat. Sear the turkey breasts for 3-4 minutes on each side, until golden brown. Remove and set aside.
In the same skillet, lower the heat to medium and add the minced garlic and chopped shallots. Cook for 2-3 minutes, stirring frequently, until softened and fragrant.
Deglaze the pan with the port wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes to reduce slightly.
Add the chicken stock and thyme sprigs to the skillet. Stir to combine, then return the turkey breasts to the pan.
Cover the skillet and transfer it to the preheated oven. Roast the turkey for 35-40 minutes, or until the internal temperature reaches 165°F (74°C). Baste the turkey with the sauce halfway through cooking.
Once cooked, remove the turkey from the skillet and let it rest for 10 minutes. Meanwhile, strain the sauce into a bowl and discard the solids.
In a small saucepan, melt the butter over medium heat and whisk in the flour to create a roux. Slowly pour in the strained sauce, whisking constantly, until the sauce thickens to your desired consistency.
Slice the turkey and serve it with the port sauce drizzled over the top. Garnish with fresh cranberries, if desired.
Nutrition Facts
Calories |
2410 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.7 g | 96% | |
| Saturated Fat | 23.8 g | 119% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 773 mg | 258% | |
| Sodium | 6759 mg | 294% | |
| Total Carbohydrate | 72.2 g | 26% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 46.2 g | ||
| Protein | 278.9 g | 558% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 227 mg | 17% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 3168 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
