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Roast Turkey With Sherry Wine Vinegar Gravy

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CATEGORY CUISINE TAG YIELD
Meats November 19 1 Servings

INGREDIENTS

1 Turkey, 14- to 16-pound
1/2 c Sherry wine vinegar
1/4 c Orange juice
6 T Unsalted butter, room
temperature
3/4 stick
6 T All purpose flour
3 c Chicken stock or canned
low-salt broth

INSTRUCTIONS

Preheat oven to 325F. Rinse turkey inside and out. Pat dry. Transfer
to roasting pan. Mix vinegar and orange juice in bowl. Pour over
turkey. Spoon 5 1/2 cups stuffing into main cavity and 1 cup stuffing
into neck cavity of turkey. Close cavities with skewers. Place
remaining stuffing in casserole; cover. Season turkey with salt and
pepper. Tuck wings under turkey. Tie legs together. Rub butter all
over turkey. Cover with foil and roast 1 1/2 hours. Remove foil.
Increase oven temperature to 350F. Continue roasting until  thermometer
inserted into thickest part of thigh registers 175F,  basting
occasionally with pan juices, about 2 hours 15 minutes later.  (Bake
stuffing in covered casserole alongside turkey for final 20  minutes
and while preparing Sherry vinegar gravy.)  Transfer turkey to platter.
Tent with foil. Pour turkey pan juices  into bowl. Do not wash roasting
pan. Degrease juices. Pour juices  back into roasting pan and place
atop stove. Bring to boil, scraping  up any browned bits. Pour into
heavy large saucepan. Whisk in flour.  Add stock and boil until
slightly thickened, stirring often, about 10  minutes. Season with
salt. Pour gravy into sauceboat.  Makes 12 servings.  Bon Appetit
November 1992  Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 5961
Calories From Fat: 4228
Total Fat: 477g
Cholesterol: 1835.5mg
Sodium: 14811.3mg
Potassium: 950.6mg
Carbohydrates: 103.9g
Fiber: 1.4g
Sugar: 16.8g
Protein: 332g


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