Main
Recipes
Course
Dinners
Roasted Turkey with Foie Gras and Prune Gravy Recipe

Roasted Turkey with Foie Gras and Prune Gravy Recipe

Posted by

Rate It!

Roasted Turkey with Foie Gras and Prune Gravy

Add your photo!

Ingredients

Count

Nutrition

3364

Calories

Comments Print recipe

Ingredients:

Serving

1 1/2 sticks (6 oz) plus 1 tbsp unsalted butter, softened
1 oz dried morels or porcini, ground to a powder (1/3 cup)
1 shallot, minced
2 tbsp minced parsley
2 tsp fresh lemon juice
salt and freshly ground pepper
1 14- lb fresh turkey , wing tips reserved , neck cut into 3 pieces
15 pitted prunes
4 thyme sprigs
1 1/2 cups dry white wine
1 cup water
1/4 cup cognac or brandy
1 small onion, quartered
1 small celery rib, quartered
5 tbsp all-purpose flour
5 cups turkey stock
3 oz foie gras mousse, cut into 1-inch pieces and chilled

Directions:

In a medium bowl, blend 1 1/2 sticks of the butter with the mushroom powder, shallot, parsley and lemon juice. Season with salt and pepper.
Preheat the oven to 400°. Carefully loosen the skin from the turkey breast, legs and thighs. Season the turkey inside and out with salt and pepper. Spread a thick layer of the mushroom butter under the skin; press the skin to distribute the butter evenly. Put the prunes and thyme sprigs in the cavity and tie the legs together with kitchen string.
Set the turkey in a large roasting pan. Pour 1 cup of the wine, the water and the Cognac into the pan and roast the turkey for 20 minutes. Turn the oven down to 325°, cover the turkey loosely with foil and roast for 2 hours. Remove the foil and continue to roast for about 1 hour and 15 minutes longer, turning the pan halfway through. The turkey is done when it is nicely browned all over and an instant-read thermometer inserted in the inner thigh registers 160°.
While the turkey roasts, melt the remaining 1 tablespoon of butter in a medium saucepan. Add the wing tips and neck pieces, season with salt and pepper and cook over moderate heat until browned, about 10 minutes. Add the onion and celery and cook until lightly browned. Sprinkle in 2 tablespoons of the flour and cook, stirring, for 1 minute. Slowly pour in the remaining 1/2 cup of wine and stir until smooth. Gradually stir in the turkey stock and bring to a boil. Cover and simmer over low heat until reduced to 3 1/2 cups, about 2 hours. Strain and set aside.
When the turkey is done, transfer it to a carving board and let rest for at least 30 minutes. Discard the string. Remove the prunes from the cavity; coarsely chop them. Pour the pan drippings through a coarse strainer set over a bowl. Use a ladle to skim off the fat, reserving 2 tablespoons.
In a medium saucepan, combine the reserved fat with the remaining 3 tablespoons of flour and stir over moderate heat for 1 minute. Gradually whisk in the pan drippings and the strained turkey stock. Simmer over moderately low heat for 10 minutes, whisking frequently. Remove from the heat and whisk in the foie gras mousse, 2 pieces at a time. Stir in the chopped prunes and season with salt and pepper. Carve the turkey at the table and pass the gravy separately.
Make Ahead: The wild mushroom butter can be refrigerated for 1 week. Soften before using. The finished gravy can stand off the heat for up to 1 hour. Bring to a simmer over low heat, whisking constantly; do not let it boil.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	3363.61 Kcal (14083 kJ)
Calories from fat	371.36 Kcal
		% Daily Value*
Total Fat	41.26g	63%
Cholesterol	477.43mg	159%
Sodium	51627.73mg	2151%
Potassium	15134.15mg	322%
Total Carbs	125.7g	42%
Sugars	1.7g	7%
Dietary Fiber	0.8g	3%
Protein	496.44g	993%
Vitamin C	3mg	5%
Vitamin A	0.2mg	5%
Iron	125.9mg	699%
Calcium	86.6mg	9%

Amount Per 100 g
Calories	11.32 Kcal (47 kJ)
Calories from fat	1.25 Kcal
		% Daily Value*
Total Fat	0.14g	63%
Cholesterol	1.61mg	159%
Sodium	173.68mg	2151%
Potassium	50.91mg	322%
Total Carbs	0.42g	42%
Sugars	0.01g	7%
Dietary Fiber	0g	3%
Protein	1.67g	993%
Iron	0.4mg	699%
Calcium	0.3mg	9%

* 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

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Brined and Roasted Turkey

Turkey, Unsalted butter, at room temperature and 26 more..
Mussels Dijonaise

Butter, Chopped onion, Chopped shallots, Chopped garlic and 9 more..
Mussels Dijonnaise

Chopped onion, Chopped shallots, Chopped garlic and 9 more..
Mussels in Lemon Cream

Butter, Garlic cloves, minced, Shallots, minced and 8 more..
Stuffed Pork Chops

Chopped celery, Chopped onion, Butter, divided and 10 more..
Steak Diane

Top sirloin steaks, each about 3/4-inch thick, Butter and 9 more..
Brie and Wild Mushroom Soup

Cream sherry, Butter, cubed and 10 more..
Tangy Lamb Patties

Ground lamb, Grated lemon peel, Chopped parsley and 6 more..