Preheat oven to 325°F. Remove giblets; discard or reserve for another use.
Brush turkey with butter and rub with poultry seasoning, salt and pepper; place onion in cavity. Secure drumsticks and fold back wing tips.
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.)
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.
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 ROASTŪ 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.
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.
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.
Servings Per Recipe 8
Amount Per Serving (* % of Daily Value)
Total Fat10.3g (0%)
Saturated Fat 4g (0%)
Trans Fat 0g
Total Carbohydrate12g (0%)
Dietary Fiber 1g
Vitamin A %
Vitamin C %
* 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.