INGREDIENTS

INSTRUCTIONS

FOR GRAVY
Preheat oven to 425F.
Rinse turkey and pat dry inside and out. Season turkey inside and out with
salt and pepper and pack neck cavity loosely with some stuffing. Fold neck
and skin under body and fasten with a skewer. Fill body cavity loosely with
some remaining and truss turkey. Transfer remaining to a buttered 3-quart
baking dish and reserve it, covered and chilled.
Spread turkey with butter and on a rack in a roasting pan in oven 30
minutes.
Reduce oven temperature to 325F. and baste turkey with pan juices. Add
water to pan and roast, basting every 20 minutes, 2 1/2 to 3 hours more, or
until a meat thermometer in fleshy part of thigh registers 180F., and
juices run clear when thigh is pierced.
During last 1 1/2 hours of roasting, drizzle reserved stuffing with stock
or broth and bake, covered, in 325F. oven 1 hour. Bake stuffing uncovered,
30 minutes more. Transfer turkey to a heated platter, reserving juices in
roasting pan, and discard string. Keep turkey warm, covered loosely with
foil.
Make gravy:
Skim fat from roasting pan juices, reserving 1/4 cup fat, and deglaze pan
with
Port over moderately high heat, scraping up brown bits. Bring Port to a
boil and remove pan from heat. In a saucepan whisk together reserved fat
and flour and cook roux over moderately low heat, whisking, 3 minutes. Add
Port mixture and stock or broth in a stream, whisking, and simmer, whisking
occasionally, 10 minutes. Stir in lemon juice and salt and pepper to taste
and transfer gravy to a heated gravy boat.
Garnish turkey and stuffing with herbs and apple slices.
Serves 8.
Gourmet November 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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