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New England Turkey and Gravy

New England Turkey and Gravy Recipe

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Prep/Cook Time: 255 Minutes
Servings: 8
Average Rating: Star Star Star Star Star

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1
2 tablespoons melted butter (Alternate: margarine)
1 1/2 teaspoons poultry seasoning
Salt and ground pepper to taste
1 yellow onion, halved
5 tablespoons jellied cranberry sauce
3 tablespoons Port wine
3 tablespoons fresh orange juice
1 1/2 tablespoons fresh lemon juice
2 teaspoons finely grated orange peel
1 1/2 teaspoons dry mustard
3/4 teaspoon ground ginger
6 tablespoons all-purpose flour
2 1/2 cups chicken broth


  1. Preheat oven to 325°F. Remove giblets; discard or reserve for another use.
  2. Brush turkey with butter and rub with poultry seasoning, salt and pepper; place onion in cavity. Secure drumsticks and fold back wing tips.
  3. Place turkey in shallow roasting pan; roast 15 to 20 minutes per pound (3 1/2 to 4 1/2 hours); basting occasionally with pan juices. (For birds weighing more than 16 pounds, allow 12 to 16 minutes per pound.)
  4. While turkey is roasting, prepare cranberry glaze:
    In small saucepan over low heat, melt jellied cranberry sauce, Port wine, orange juice, lemon juice, orange peel, dry mustard and ginger.
  5. During last 30 minutes of roasting, brush turkey 3 to 4 times with cranberry glaze; reserve 2 to 3 tablespoons mixture for gravy. For maximum tenderness, tent bird loosely with foil until last 30 minutes. Turkey is done when PERFECT ROAST® thermometer pops up and juices run clear when thigh is pierced with a knife. Remove turkey to serving platter. Cover loosely with foil and allow to stand while preparing gravy.

Note

Gravy:

  1. Pour pan juices into large, heat proof measuring cup or bowl. Skim 8 tablespoons clear drippings from top; return drippings to roasting pan. Blend in flour and place over medium heat; cook 2 to 3 minutes, or until mixture is well-blended and turns a rich, nutty brown; stir constantly.
  2. Discard remaining clear drippings from pan juices. Add broth to remaining juices until mixture measures 4 cups total. Add to roasting pan; cook over medium heat until gravy is thick and smooth, stirring constantly.

  • Serving Size

  • Servings Per Recipe 8

  • Amount Per Serving (* % of Daily Value)

  • Calories 243

  • Total Fat 10.3g (0%)

  • Saturated Fat 4g (0%)

  • Trans Fat 0g

  • Cholesterol 84mg (0%)

  • Sodium 296mg (0%)

  • Total Carbohydrate 12g (0%)

  • Dietary Fiber 1g

  • Sugars g

  • Protein 25g

  • Vitamin A %

  • Vitamin C %

  • Calcium %

  • Iron %

  • * Percent of Daily Values are based on a 2,000 calorie diet.

    ** This is a representation of the nutrition label. The actual nutrition label may vary slightly.



Dave - NY 11/16/2008 10:30:02 PM
Where is the gravy recipe???

Note from Webmaster: Sorry, the gravy is now on line.

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