Citrus Herb-Roasted Turkey & Port Gravy

Temps & Portions
12 servings
3 hours 10 minutes temps de préparation =
10 minutes préparation +
3 hours cuisson
Ingrédients
  • 1 orange, halved
    Orange Seedless 1EA
    $0.84 • Chq
  • 2 pots Knorr® Homestyle Stock Chicken
    Knorr Stock Homestyle Chicken (4PK) 132G
    $3.97 • Chq
  • 1/4 cup chopped fresh herbs *
    Summer Fresh Yogurt Cucumber Dip Tzatziki 545G
    $6.27 • Chq
  • 2 Tbsp. olive oil
    Becel Margarine With Olive Oil 907G
    $5.91 • Chq
  • 1/2 tsp. ground black pepper, divided
    Aylmer Accents Cracked Black Pepper & Roasted Garlic Stewed Tomatoes 540ML
    $1.59 • Chq
  • 2 sweet onions, quartered
    Onions Sweet 3LB Bag
    $3.75 • Chq
  • 10 -lb. turkey, giblets and neck removed
    Maple Leaf Prime Extra Lean Ground Turkey with Rosemary Extract 453G
    $6.97 • Chq
  • 1/4 cup port wine
    Maynards Wine Gums Candy 315G
    $3.53 • Chq
  • 1/4 cup water
    Evian 15L
    $3.05 • Chq
  • 2 Tbsp. all-purpose flour
    Great Value Graham Cracker Pie Crust Ready To Eat 170G
    $2.45 • Chq
  • 2 Tbsp. heavy cream or whipping cream
    Neilson 10% Half & Half Cream 1L
    $2.80 • Chq
Instructions
  • Preheat oven to 400°F (200°C). Squeeze juice from ½ of the orange; set aside.
  • Combine 1 pot Knorr® Homestyle Stock - Chicken, herbs, olive oil, orange juice and 1/4 tsp. (1 mL) black pepper in small bowl. Rub mixture under and over turkey skin. Arrange remaining 1/2 orange and onions inside cavity of turkey. Arrange turkey in roasting pan on rack.
  • Roast turkey 45 minutes.
  • Decrease oven to 375°F (190°C) and roast 1 hour. Baste turkey and turn pan in oven. Continue roasting until meat thermometer inserted in thickest part of thigh reaches 180°F (90°C), about 1 hour. Remove turkey from pan and keep warm. Skim fat from pan drippings, then pour drippings into measuring cup. Add enough water to bring total liquid to 2 cups (500 mL).
  • To make gravy, add drippings mixture, wine and remaining 1 pot Knorr® Homestyle Stock Chicken to roasting pan and bring to a boil over medium-high heat, scraping up brown bits from bottom of pan. Combine 1/4 cup (60 mL) water with flour in small bowl, then stir into pan. Cook, stirring frequently, until gravy is slightly thickened, about 5 minutes. Strain, if desired. Stir in cream and remaining black pepper. Serve gravy with turkey.
  • *Thyme leaves, sage, parsley and/or rosemary
  • TIP: If desired, supplement pan drippings with a giblet stock in place of water. To make stock, bring giblets, neck and 4 cups (1 L) water to a boil in saucepan. If desired, add carrot, onion and celery. Reduce heat and simmer, covered, 1 hour, then strain and use.