New England Turkey and Gravy
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New England Turkey and Gravy

New England Turkey and Gravy

Serves 8 | Prep/Cook Time: 4 Hrs 15 Min
  • Calories 243
  • Protein 25g
  • Sodium 296mg
  • Sat.Fat 4g
Nutritional Information
Serving Per Recipe: 8
Amount Per Serving
Calories 243
% Daily Value*
Total Fat 10.3g 0 %
Saturated Fat 4g 0 %
Cholesterol 84g 0 %
Sodium 296mg 0 %
Total Carbs 12g 0 %
Dietary Fiber 1g 0 %
Sugars g
Protein 25g
Vitamin A %
Vitamin C %
Calcium %
Iron %
*Percent Daily Values are based
on a 2,000 calorie diet.

1 PERDUE® Fresh Turkey
2 tablespoons melted butter or 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.

TIP: 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.

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.
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