Ingredients for Moist Roast Turkey With A Port Gravy
- 1 (2.5kg) turkey
- Chicken Stock
- 1/2 cup port wine
- Brown Sugar
- Cornflour
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How to Make Moist Roast Turkey With A Port Gravy
- Preheat oven to 325°F (160°C).
- Pat the turkey dry with paper towels. This helps the skin crisp up.
- Season the turkey generously inside and out with salt, pepper, and any other desired herbs (such as thyme, rosemary, sage).
- Place the turkey in a roasting pan. Add 1 cup of chicken broth or water to the bottom of the pan.
- Roast the turkey for approximately 3-4 hours, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C). For a 2.5kg turkey, aim for closer to 3 hours. For larger birds, increase cooking time accordingly (approximately 13-15 minutes per pound/0.5kg). Baste the turkey with pan juices every 30 minutes for extra moisture.
- Remove the turkey from the oven and let it rest for at least 20 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful turkey.
- While the turkey rests, prepare the port gravy. Strain the pan juices into a saucepan. Skim off excess fat.
- Whisk in 1/2 cup port wine and 2 tablespoons of cornstarch mixed with 2 tablespoons of cold water. Bring to a simmer, stirring constantly until the gravy thickens.
- Season the gravy to taste with salt and pepper. You can add a spoonful of cranberry sauce for extra sweetness.
- Carve the turkey and serve with the delicious port gravy and your favorite sides.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
40g
Fat
71g
Carbs
4g
