Make sure the turkey is at room temperature when it goes into the oven; otherwise it will take longer to roast.
- One 12-pound turkey, wing tips, neck, heart and gizzard reserved
- Salt and freshly ground pepper
- 4 tablespoons unsalted butter, softened
- 2 tablespoons vegetable oil
- 1 medium onion, quartered
- 1 large celery rib, cut into thirds
- 3/4 cup dry white wine
- 6 cups canned low-sodium chicken broth or water
- 2 canned plum tomatoes, halved and seeded
- 3 parsley sprigs
- 2 thyme sprigs
- 1 bay leaf
- 1/4 cup plus 2 tablespoons water
- 1/3 cup all-purpose flour
- 2 tablespoons port or Madeira (optional)
- Sausage-Apple Stuffing (see recipe)
Companion recipe: Sausage-Apple Stuffing
Preheat the oven to 475 degrees F.
Rinse the turkey inside and out and pat dry. Season the cavity with salt and pepper and set the bird on a rack in a roasting pan large enough to let air circulate all around. Rub the softened butter over the breast and legs and season with salt and pepper. Roast the turkey in the top third of the oven for about 30 minutes, or until beginning to brown. Reduce the oven temperature to 375 degrees F, cover the turkey loosely with foil and continue roasting, basting often, for about 1 1/2 hours, or until an instant-read thermometer inserted into the thickest part of the thigh registers 175 degrees F. Transfer the turkey to a serving platter, cover again with foil, and let stand for at least 20 minutes before carving.
Meanwhile, cut the turkey neck and gizzard in half. Heat the vegetable oil in a medium saucepan and add the neck, gizzard, heart and wing tips. Cook over moderately high heat, stirring occasionally, until browned and crisp, about 7 minutes. Stir in the onion and celery and cook until golden. Add the wine and boil until reduced by half, about 7 minutes. Add the chicken broth and bring to a boil. Stir in the tomatoes, parsley, thyme and bay leaf and cook over very low heat until reduced to 3 1/2 cups, about 1 hour. Strain the turkey stock into a bowl; reserve 1 1/2 cups for the stuffing.
In a small bowl, mix the water with the flour until smooth. Remove the rack from the roasting pan and spoon off the fat. Set the pan over 2 burners on high heat. Add the remaining 2 cups of turkey stock and bring to a boil, scraping up any browned bits from the bottom of the roasting pan. Whisk in the flour paste and cook until the gravy thickens, then add the port. Strain the gravy into a sauceboat. Carve the turkey and serve with the gravy and Sausage-Apple Stuffing.
Recipe reprinted by permission of Food and Wine. All rights reserved.
nutrition information per serving
1415 calories; 62g total fat; 558mg cholesterol; 1996mg sodium; 59g carbohydrates; 7g fiber; 144g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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