Turkey with Port Wine Gravy

Turkey with Port Wine Gravy is a classic Thanksgiving turkey recipe with sublime gravy, moist and juicy meat and a special technique for beautifully crisped skin.

In my book, these three factors are what elevate turkey into a gourmet dining experience. Let’t briefly recap what’s unique about this recipe.

NOTE: This post was updated on November 29, 2019 to include additional tips that I have discovered over the years.

Turkey with Port Wine Gravy

Overnight Air Drying

Taking your turkey out of the wrapper, drying it and letting it sit unwrapped in the refrigerator overnight may sound like a strange process. But let me assure you, this technique works! Not only does it produce a lovely crisp skin, it also makes the herb butter easier to rub on the meat and skin.

Frig to Counter Before Roasting

Removing the turkey from refrigerator 1 hour prior to roasting, is another step that makes the herb butter easier to apply. This provides plenty of time to finish preparing the bird as well.

Gravy To Die For

Starting with homemade turkey broth is the real secret to this delicious gravy. Does it take extra time? Yes. Is it worth it? YES!!!! But you can make the broth and the gravy in advance (even 2 days prior is fine.) This reduces the last minute chaos on Thanksgiving. You can also rest assured that the most important part is already done (at least that’s my opinion!)

As I’ve mentioned before, I feel the sauce is the most important part of any dish. In this case, gravy, but the same thing, right? Once you have your rich, homemade turkey stock, it takes just a few ingredients to complete this wonderful creation. They include, fresh minced rosemary, tarragon, heavy cream and port wine. This port wine gravy has great depth of flavor and adds a sophisticated spin to the meal. Delicious on turkey, mashed potatoes, stuffing, or whatever else you please!

Give It A Rest!!

Let the meat rest for 30 minutes, covered loosely with foil, prior to carving. This allows the juices to draw back into the meat (it really make a difference!) The meat temperature will still be fine when you slice it. If you have any concerns, remember the gravy will warm the sliced turkey as well.

Additional Thanksgiving Recipes

Artichoke, Sausage and Parmesan Stuffing

Mild Italian sausage, artichokes and Parmesan cheese combine with fresh sourdough bread for a moist and flavorful stuffing.

Check out this recipe

Pumpkin Cheesecake Mousse

Pumpkin Cheesecake Mousse has rich pumpkin mousse with graham cracker crust and a dollop of whipped cream.

Check out this recipe

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Turkey with Port Wine Gravy

4.75 from 4 votes

Print Pin Rate

Servings: 8

Author: Adapted from Bon Appetit Turkey with Port Wine Gravy

Ingredients

Turkey Broth

• 1 tablespoon vegetable oil
• 2 pounds turkey thighs
• neck and giblets from turkey (optional)
• 1 large onion chopped
• 6 cups water
• 2 celery stalks with leaves chopped
• 3 fresh sprigs parsley
• 1 bay leaf

Gravy

• 1/4 cup butter
• 6 tablespoons flour
• 1/4 cup whipping cream
• 3/4 teaspoon minced fresh rosemary
• 1/2 teaspoon minced fresh tarragon
• 1/4 cup port
• salt & pepper to taste

Turkey

• 14 pound turkey
• 1 1/2 tablespoon minced fresh rosemary
• 1 1/2 tablespoon minced fresh tarragon
• 1 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 large onion cut into chunks
• 1 stick butter room temperature

Instructions

Broth

• Heat oil in heavy large saucepan over medium heat add turkey thighs, neck and onion and cook until brown, about 15 minutes.
• Add giblets (if using) and remaining ingredients. Bring to boil, skimming surface occasionally. Reduce heat to low, cover partially and reduce to 5 cups, about 1 hour. Strain.
• Can be made 1 day in advance. Cover and refrigerate.

Gravy – make ahead option

• Melt butter in large sauce pan, then add flour to make roux. Stir over medium low heat 2 minutes. Gradually whisk in turkey broth. Bring to boil, stirring frequently. Cook until thickened, about 2-5 minutes. Add cream and herbs, simmering until slightly thickened, about 2 minutes. Stir in Port and season to taste with salt and pepper. Refrigerate covered, if making in advance, then rewarm gently prior to serving.

Turkey

• Optional Air Dry Process: One day before roasting turkey, remove turkey from package. Rise, drain and pat dry (inside and outside) with paper towels. Place on a baking sheet and refrigerate UNCOVERED, overnight. This helps ensure a crisp skin and makes it much easier to rub the butter mixture into the skin.
• 1 hour prior to cooking, place turkey on counter to bring closer to room temperature. Then pat as dry as possible with paper towels. NOTE: even if you did not air day overnight, still pat dry again to remove excess moisture on skin.
• Preheat oven to 325 degrees. Combine herbs, salt & pepper in a small bowl. Place 1/2 of herb mixture in a separate bowl and mix with stick of butter.
• Rub the remaining 1/2 of herb mixture inside of turkey. Place onion in cavity.
• Place turkey in roasting pan, tucking wings under body. Tie legs with kitchen string to hold shape.
• Separate skin carefully from breast area and rub some of the butter directly on the meat. Rub remaining butter over surface of turkey skin.
• Place turkey on a rack in a large roasting pan and cover loosely with foil. Remove foil, after 1 hour. Roast turkey for a total of 2 hours.
• Increase heat to 425 degrees. Remove foil, baste with additional butter, or pan drippings, and roast for approximately 45 additional minutes, or until the temperature reaches 165 degrees. NOTE – do not trust the pop-up meat thermometer!
• Let turkey rest for 15 minutes, covered with foil, prior to carving. NOTE: this may sound like a long resting period, but it is essential for drawing the juices back into the meat.

Notes

Adapted from Bon Appetit November 2003 recipe