Citrus Herb-Roasted Turkey & Port Gravy

Citrus Herb-Roasted Turkey & Port Gravy

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Nutritional Information

Nutritional Information

  1 serving
 
Calories 450
Total Fat 27 g
Saturated Fat 8 g
Trans Fat 0 g
Cholesterol 150 mg
Sodium 540 mg
Total Carbs 5 g
Dietary Fiber 0 g
Sugars 2 g
Protein 43 g
Vitamin C 15 %
Calcium 6 %
Iron 20 %
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  • Recipe serves:12
  • Prep Time10 min
  • Cook Time3 hr

Ingredients

  • 1 orange, halved
  • 2 pots Knorr® Homestyle Stock Chicken
  • 1/4 cup chopped fresh herbs *
  • 2 Tbsp. olive oil
  • 1/2 tsp. ground black pepper, divided
  • 2 sweet onions, quartered
  • 10 -lb. turkey, giblets and neck removed
  • 1/4 cup port wine
  • 1/4 cup water
  • 2 Tbsp. all-purpose flour
  • 2 Tbsp. heavy cream

Directions

  • Preheat oven to 400°F (200°C). Squeeze juice from ½ of the orange; set aside.
  • Combine 1 pot Knorr® Homestyle Stock - Chicken, herbs, olive oil, orange juice and 1/4 tsp. (1 mL) black pepper in small bowl. Rub mixture under and over turkey skin. Arrange remaining 1/2 orange and onions inside cavity of turkey. Arrange turkey in roasting pan on rack.
  • Roast turkey 45 minutes.
  • Decrease oven to 375°F (190°C) and roast 1 hour. Baste turkey and turn pan in oven. Continue roasting until meat thermometer inserted in thickest part of thigh reaches 180°F (90°C), about 1 hour. Remove turkey from pan and keep warm. Skim fat from pan drippings, then pour drippings into measuring cup. Add enough water to bring total liquid to 2 cups (500 mL).
  • To make gravy, add drippings mixture, wine and remaining 1 pot Knorr® Homestyle Stock Chicken to roasting pan and bring to a boil over medium-high heat, scraping up brown bits from bottom of pan. Combine 1/4 cup (60 mL) water with flour in small bowl, then stir into pan. Cook, stirring frequently, until gravy is slightly thickened, about 5 minutes. Strain, if desired. Stir in cream and remaining black pepper. Serve gravy with turkey.
  • *Thyme leaves, sage, parsley and/or rosemary
  • TIP: If desired, supplement pan drippings with a giblet stock in place of water. To make stock, bring giblets, neck and 4 cups (1 L) water to a boil in saucepan. If desired, add carrot, onion and celery. Reduce heat and simmer, covered, 1 hour, then strain and use.
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