Roast Turkey with Pear and Port Gravy Recipe

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Ingredients

Count

Nutrition

3612

Calories

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Ingredients:

Serving

4 cups pear nectar
2 cups tawny port
1/2 cup (1 stick) unsalted butter
1/4 cup honey
1 1/2 tsp minced fresh sage
1 20- lb turkey, patted dry
sausage , leek and currant stuffing
1 large egg, beaten to blend
1/4 cup pear nectar
4 cups chicken stock or canned low-salt broth
1/4 cup all-purpose flour
3 tbsp unsalted butter, room temperature
assorted fresh herbs (optional)

Directions:

For glaze: Boil all ingredients in heavy large saucepan until reduced to 2 cups, about 40 minutes. (Can be prepared 1 day ahead. Cover and refrigerate.)
For turkey and gravy: Preheat oven to 450°F. Place turkey on rack in roasting pan. Season with salt and pepper. Spoon 7 cups stuffing into main turkey cavity and 2 cups into neck cavity. Tuck wings under turkey body. Tie legs together. Add 1 egg and 1/4 cup pear nectar to remaining stuffing in bowl and toss well. Transfer to buttered 13x9x2-inch baking dish; cover with aluminum foil and refrigerate.
Reserve 1 cup glaze for gravy. Brush some of remaining glaze over turkey. Pour 1 cup chicken stock into bottom of pan. Cover turkey completely with foil. Place turkey in oven and roast 45 minutes. Reduce oven temperature to 350°F. and continue roasting 2 hours, basting every 30 minutes with glaze and keeping turkey covered. Uncover, baste turkey and roast until meat thermometer inserted into thickest part of thigh registers 175°F. and turkey is golden, about 15 minutes longer. (Place stuffing in covered baking dish in oven for last 50 minutes.) Transfer turkey to platter. Tent with aluminum foil.
Pour pan juices into heavy large saucepan. Degrease pan juices. Place roasting pan over medium-high heat. Add degreased pan juices and remaining 3 cups stock and bring to boil, scraping up any browned bits. Strain mixture back into saucepan, pressing on solids. Add reserved 1 cup glaze and simmer 5 minutes. Mix flour and butter to paste in small bowl; whisk in 1/2 cup stock mixture. Return mixture to remaining stock mixture in saucepan and boil until thick enough to coat spoon, whisking constantly, about 2 minutes.
Garnish turkey with fresh herbs if desired. Serve turkey and stuffing, passing gravy separately.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	3611.77 Kcal (15122 kJ)
Calories from fat	657.2 Kcal
		% Daily Value*
Total Fat	73.02g	112%
Cholesterol	169.77mg	57%
Sodium	39986.41mg	1666%
Potassium	4054.51mg	86%
Total Carbs	625.69g	209%
Sugars	12.22g	49%
Dietary Fiber	1.2g	5%
Protein	94.65g	189%
Vitamin C	28.8mg	48%
Vitamin A	0.1mg	3%
Iron	27.4mg	152%
Calcium	1340.3mg	134%

Amount Per 100 g
Calories	305.26 Kcal (1278 kJ)
Calories from fat	55.54 Kcal
		% Daily Value*
Total Fat	6.17g	112%
Cholesterol	14.35mg	57%
Sodium	3379.56mg	1666%
Potassium	342.68mg	86%
Total Carbs	52.88g	209%
Sugars	1.03g	49%
Dietary Fiber	0.1g	5%
Protein	8g	189%
Vitamin C	2.4mg	48%
Iron	2.3mg	152%
Calcium	113.3mg	134%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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