Roast Turkey with Port Gravy

مراجعة من قبل محررو الوصفات في المملكة المتحدةكتبه محررو الوصفات في المملكة المتحدةنُشر في الأصل 29 يناير 2026

يتوافق مع الإرشادات التحريريةتأسست. 3 دقيقة وقت القراءة

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This roast turkey with port gravy is a sophisticated take on a classic centrepiece, offering deep, savoury flavours and a perfectly succulent finish. By preparing a homemade stock using the giblets and simmering it with fresh aromatics, you create a foundation of flavour that shop-bought alternatives simply cannot match. The addition of tawny Port to the gravy provides a subtle sweetness and a beautiful mahogany colour that elevates the entire meal.

As a high-protein option, this dish is ideal for a traditional Sunday roast or a festive gathering where you want to impress without unnecessary complexity. The inclusion of a tart McIntosh or Golden Delicious apple in the cavity ensures the meat remains moist while infusing it with a delicate fragrance. Serve this alongside seasonal roasted vegetables and crisp potatoes for a balanced, heart-healthy meal the whole family will enjoy.

Ingredients for Roast Turkey with Port Gravy

2 ملعقة كبيرة زيت زيتون
Neck, heart, and gizzard reserved from one 13- to 6.4kg turkey
2 large celery stalks, coarsely chopped
1 بصلة كبيرة، مفرومة
1450ml water
1 13- to 6.4kg turkey, rinsed, patted dry
1 بصلة متوسطة، مفرومة
1 medium McIntosh apple or Golden Delicious apple, quartered, cored, coarsely chopped
3 1/2 teaspoons coarse kosher salt, divided
1 1/2 teaspoons freshly ground black pepper, divided
1/2 ملعقة صغيرة زعتر مجفف
2 ملعقة كبيرة زيت زيتون
60ml (1/2 stick) butter, room temperature
30g unbleached flour
120ml tawny Port
Low-salt chicken broth (if needed)

How to make Roast Turkey with Port Gravy

Heat oil in heavy large saucepan over medium-high heat. Add neck, heart, and gizzard, then celery and onion; sauté until deep brown, stirring often, about 18 minutes. Add 1450ml water and bring to boil, scraping up browned bits. Reduce heat to medium-low, cover, and simmer 1 1/2 hours. Strain stock into large measuring cup and reserve; discard solids. DO AHEAD Can be made 1 day ahead. Cool slightly, cover, and chill.

Place turkey on rack in large roasting pan. Mix onion, apple, 1/2 teaspoons salt, 1/2 teaspoons pepper, and thyme in bowl. Spoon mixture into main turkey cavity. Tuck wing tips under; tie legs together loosely to hold shape. Rub oil over turkey; sprinkle with 3 teaspoons salt and 1 teaspoon pepper. DO AHEAD Can be made 1 day ahead. Cover with plastic; chill.

Position rack in bottom third of oven and preheat to 204°C. Roast turkey uncovered 45 minutes. Reduce oven temperature to 191°C. Roast turkey 1 hour. Turn pan around; pour 240ml turkey stock over. Roast until thermometer inserted into thickest part of thigh registers 79°C, about 1 hour longer. Transfer turkey to platter; tent loosely with foil and let stand 30 minutes (internal temperature will rise 5 to 10 degrees). Reserve pan juices for gravy.

Blend butter and flour in small bowl to smooth paste. Tilt roasting pan; spoon off fat from pan juices. Place pan over 2 burners on medium-high heat. Add Port and 240ml turkey stock; bring to boil, scraping up browned bits. Transfer to large saucepan. Measure 725ml turkey stock, adding chicken broth if needed. Add to saucepan and bring to boil. Whisk in flour paste. Boil until gravy is thick enough to coat spoon, whisking occasionally, about 15 minutes. Season gravy with salt and pepper.

إخلاء المسؤولية

على الرغم من بذل كل جهد لضمان دقة المعلومات وتحديثها، قد تختلف الاحتياجات الفردية وقد تختلف المتطلبات الغذائية بناءً على الظروف الصحية الشخصية. تحقق دائمًا من ملصقات الطعام ومعلومات المواد المسببة للحساسية قبل تحضير أو تناول أي وصفة. إذا كانت لديك مخاوف صحية معينة، أو حساسية، أو عدم تحمل، أو تتبع نظامًا غذائيًا موصوفًا طبيًا، فاستشر طبيبك العام أو الصيدلي أو أخصائي التغذية المسجل قبل إجراء تغييرات كبيرة على نظامك الغذائي أو نمط حياتك.