Portion (s): 12
Preparation: 50 min
Cooking time: 4:45
Rest: 15 min
Method of preparation: Oven
Ingredients
Roast turkey
¤ 1 fresh or frozen turkey, thawed (14 to 16 lbs / 7-8 kg)
¤ 3 c. to tab (45 ml) vegetable oil
¤ 1 c. to tab (15 mL) chopped fresh rosemary
or
¤ 1 c. teaspoon (5 ml) dried rosemary
¤ 1 c. to tab (15 mL) chopped fresh thyme
or
¤ 1 c. teaspoon (5 ml) dried thyme
¤ 1 c. to tab (15 mL) chopped fresh tarragon
or
¤ 1 c. tsp (5 mL) dried tarragon
¤ 1 c. tsp (5 mL) salt
1 / 2 c. tsp (2 mL) ground black pepper
Port sauce
2 1 / 2 cup (625 mL) turkey broth house
or
chicken broth (about)
¤ 1 / 2 cup (125 ml) of port
¤ 1 / 3 cup (80 ml) flour
¤ 1 / 2 cup (125 mL) 35% cream
¤ 1 c. teaspoon (5 ml) fresh rosemary, finely chopped
or
¤ 1 / 2 c. tsp (2 mL) dried rosemary
¤ 1 c. teaspoon (5 ml) fresh tarragon, finely chopped
or
¤ 1 / 2 c. tsp (2 mL) dried tarragon
¤ salt and freshly ground black pepper
Preparation
Preparing the turkey
1. Remove giblets and neck from turkey and reserve for the preparation of the broth. Rinse turkey with cold water. Pat dry inside and out with paper towels. Tie the legs together tightly with string-pan and fold the wings under the turkey. Brush turkey with oil and sprinkle with rosemary, thyme, tarragon, salt and pepper. Place turkey, breast side up, on oiled grill in a roasting pan.
2. Bake in preheated 400 ° F (200 ° C) for 45 minutes. Reduce oven temperature to 350 ° F (180 ° C) and bake for 1 hour 45 minutes or until a meat thermometer inserted in thickest part of thigh registers 170 ° F (77 ° C) (baste the turkey pan juices every 20 minutes). Remove turkey from roasting pan (reserve the cooking liquid) and place in a serving dish. Remove the string and cover turkey with foil loosely. Let stand 15 to 30 minutes before carving. Sauce
3. Pour the cooking liquid reserved in a large measuring cup and degrease, reserving 1 / 4 cup (60 mL) fat (do not wash the pan). Add enough turkey broth into the cup for three cups (750 ml) of liquid. Pour about 1 / 2 cup (125 ml) of broth mixture to pan. Put the pan on the stove and bring to a boil over medium-high heat, scraping the bottom to loosen the particles. Add port and reduce slightly. Pour this liquid into the measuring cup.
4. Melt reserved fat turkey in the roasting pan. Add flour and cook over medium-low heat, stirring, for 2 minutes. Using a whisk, gradually add the broth mixture. Bring to a boil, stirring often, and cook for about 2 minutes or until the preparation thickens. Add cream and simmer for 2 minutes or until sauce is slightly thickened. Add the rosemary and tarragon. Salt and pepper. Reserve the sauce warm until ready to serve.