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Slow-Roasted Turkey with Port Gravy |
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| Course |
Main course |
| Cuisine |
Any |
| Dish Type |
Poultry |
| Occasion |
Any |
| Submitted By |
Admin |
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| Category |
Chicken and other Poultry |
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Method |
Roast |
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Time |
5 1/2hrs approx. |
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Calories |
4105kJ |
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Serves |
8 |
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Ingredients : |
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4kg turkey,
1/4 cup (60ml) chicken stock,
1/2 cup (125m1) port,
2 tablespoons brown sugar,
2 tablespoons vegetable oil,
2 tablespoons plain flour
Seasoning
2 tablespoons vegetable oil,
2 medium brown onions (300g), sliced,
500g sausage mince,
4 cups (280g) stale breadcrumbs,
2 tablespoons chopped fresh sage,
1/2 cup (60g) chopped walnuts |
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| How to Prepare : |
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Preheat oven to slow. Discard neck and giblets from turkey. Rinse turkey under cold water; pat dry inside
and out, tuck wings under body. Spoon seasoning loosely into cavity. Tie legs together with kitchen string.
Place turkey into oiled flameproof baking dish; pour stock and half of the port into dish. Cover baking dish tightly with greased foil (if thin, use two layers); bake in slow oven for 5 1/2 hours. Remove foil, brush turkey with combined remaining port and sugar. Increase temperature to moderate; bake, uncovered, 30 minutes or until browned.
Remove turkey from dish; cover with foil to keep warm. Strain juices from dish into jug; remove fat from juices. You will need 3 cups (750ml) pan juices. Heat oil in same baking dish, stir in flour; stir over heat until well browned. Remove from heat, gradually stir in reserved pan juices; stir over heat until gravy boils and thickens, strain. Serve turkey with gravy.
Seasoning
Heat oil in large frying pan, add onion; cook, stirring, until browned, cool. Transfer onion to medium bowl; stir in remaining ingredients.
serves 8
per serving 62.1 g fat; 4105kJ |
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