Port-Basted Roast Turkey With Pan
14 pounds turkey
9 tablespoons butter, room temperature
1 1/2 cup (or more) canned low-salt chicken broth
1/2 cup tawny Port
1 cup water
1 medium onion, coarsely chopped
1 large carrot, coarsely chopped
1 medium Granny Smith apple, peeled, cored, coarsely chopped
Position rack in bottom third of oven
and preheat to 325°F. Pat turkey dry. Place turkey on rack set in large roasting
pan. Rub turkey breast with 2 tablespoons butter. Sprinkle with salt and pepper.
Fold 2-foot-square piece of cheesecloth in half twice, forming 12-inch square.
Dip cloth into water; squeeze out excess moisture. Drape cloth over turkey
breast, tucking cloth under at sides. Roast 30 minutes.
Meanwhile, bring 1 1/2 cups broth, Port and 4 tablespoons butter to simmer in
heavy medium saucepan, stirring until butter melts. Baste turkey with 3/4 cup
Port mixture. Roast turkey 1 hour 10 minutes, basting twice with remaining Port
Add water, onion, carrot and apple to roasting pan; stir to coat vegetables with
pan juices. Baste turkey with pan juices. Roast 20 minutes. Remove cheesecloth.
Roast turkey until skin browns and meat thermometer inserted into innermost part
of thigh registers 180°F, basting occasionally with pan juices, about 50
minutes. Transfer turkey to platter; tent with foil.
Place roasting pan over medium-high heat. Bring pan juices and vegetables to
boil, scraping up any browned bits. Boil uncovered 5 minutes. Scrape mixture
into strainer set over large measuring cup, pressing on solids with back of
spoon. Spoon fat off top of pan juices. Add enough additional broth to cup to
measure 3 cups liquid if necessary, or transfer pan juices to saucepan and boil
until reduced to 3 cups if necessary. Bring pan juices to simmer in heavy medium
saucepan. Mix 3 tablespoons butter and flour in small bowl to form paste. Add
paste to pan juices; bring to boil, whisking constantly. Boil until sauce
thickens, whisking occasionally, about 5 minutes. Season to taste with salt and
pepper. Serve turkey, passing gravy separately.