Распечатать
E-mail
Add a photoПорций: 1
Ингредиенты
- Â Â A, (12- to 14-lb.) turkey, neck, and giblets (excluding liver) reserved for making gravy
- Â Â Potato, Apple, and Prune Stuffing
- 1 stk unsalted butter, softened (1/2 c.)
- 1 c. Water
- 1 c. Turkey giblet stock or possibly chicken broth
- 1 c. Tawny Port, preferably reserved from stuffing recipe
- 4 Tbsp. All-purpose flour
- 4 c. Turkey giblet stock or possibly chicken broth
- 2 Tbsp. Fresh lemon juice
- Â Â Garnish: fresh thyme and flat-leafed parsley sprigs and apple slices
Инструкции
- Preheat oven to 425F.
- Rinse turkey and pat dry inside and out. Season turkey inside and out with salt and pepper and pack neck cavity loosely with some stuffing. Fold neck and skin under body and fasten with a skewer. Fill body cavity loosely with some remaining and truss turkey. Transfer remaining to a buttered 3-qt baking dish and reserve it, covered and chilled.
- Spread turkey with butter and on a rack in a roasting pan in oven 30 min.
- Reduce oven temperature to 325F. and baste turkey with pan juices. Add in water to pan and roast, basting every 20 min, 2 1/2 to 3 hrs more, or possibly till a meat thermometer in fleshy part of thigh registers 180F., and juices run clear when thigh is pierced.
- During last 1 1/2 hrs of roasting, drizzle reserved stuffing with stock or possibly broth and bake, covered, in 325F. oven 1 hour. Bake stuffing uncovered, 30 min more. Transfer turkey to a heated platter, reserving juices in roasting pan, and throw away string. Keep turkey hot, covered loosely with foil.
- Make gravy:Skim fat from roasting pan juices, reserving 1/4 c. fat, and deglaze pan with
- Port over moderately high heat, scraping up brown bits. Bring Port to a boil and remove pan from heat. In a saucepan whisk together reserved fat and flour and cook roux over moderately low heat, whisking, 3 min. Add in Port mix and stock or possibly broth in a stream, whisking, and simmer, whisking occasionally, 10 min. Stir in lemon juice and salt and pepper to taste and transfer gravy to a heated gravy boat.
- Garnish turkey and stuffing with herbs and apple slices.
- Serves 8.
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1754g | |
| Calories 1137 | |
| Calories from Fat 820 | 72% |
| Total Fat 93.29g | 117% |
| Saturated Fat 58.5g | 234% |
| Trans Fat 0.0g | |
| Cholesterol 243mg | 81% |
| Sodium 1901mg | 79% |
| Potassium 1717mg | 49% |
| Total Carbs 59.19g | 16% |
| Dietary Fiber 9.2g | 31% |
| Sugars 2.13g | 1% |
| Protein 19.36g | 31% |
