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Citrus Herb-Roasted Turkey & Port Gravy

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  • 1 orange, halved
  • 2 pots Knorr® Homestyle Stock Chicken, divided
  • 1/4 cup (60 mL) chopped fresh herbs *
  • 2 Tbsp. (30 mL) olive oil
  • 1/2 tsp. (2 mL) ground black pepper, divided
  • 2 sweet onions, quartered
  • 10 -lb. (5 -kg) turkey, giblets and neck removed
  • 1/4 cup (60 mL) port wine
  • 1/4 cup (60 mL) water
  • 2 Tbsp. (30 mL) all-purpose flour
  • 2 Tbsp. (30 mL) heavy cream or whipping cream

NUTRITIONAL INFORMATION

 

Amount per serving

Calories450
Total Fat27g
Saturated Fat8g
Trans Fat0g
Cholesterol150mg
Sodium540mg
Total Carbs5g
Dietary Fiber0g
Sugars2g
Protein43g
Calcium6%
Iron20%
Vitamin C15%

  • 1 Preheat oven to 400°F (200°C). Squeeze juice from ½ of the orange; set aside.
  • 2 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.
  • 3 Roast turkey 45 minutes.
  • 4 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).
  • 5 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.