Ingredients
2 12 kg turkey
12 cup chicken stock
23 cup port wine
2 tablespoons brown sugar
34 teaspoon cornflour
Method
Sources
📖
Recipe1M+
dataset
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Ruby port — cheese pairing, reductions, poaching pears
Outdoor propane burner + pot — deep-fried turkey, crab boil, big batch frying
Large stock pot — batch stocks, pasta water, lobster, canning
Home wine making kit — carboy, airlock, hydrometer, bottles
Instant aeration while pouring — no waiting for decanting
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Ruby port — cheese pairing, reductions, poaching pears
Outdoor propane burner + pot — deep-fried turkey, crab boil, big batch frying
Large stock pot — batch stocks, pasta water, lobster, canning
Home wine making kit — carboy, airlock, hydrometer, bottles
Instant aeration while pouring — no waiting for decanting
You're reading one of recipes available free. Full library with Gastronome.
discard giblets if inserted, rinse turkey under cold water inside and out, pat dry. spoon seasoning or stuffing into cavity and tie legs together with kitchen string. in an oven proof baking dish pour in chicken stock and half the port. place turkey upside down in dish, cover dish tightly with foil, bake in a slow oven (130c) 4hrs. remove foil place turkey right way up, combine remaining port with sugar, brush over turkey. roast uncovered 180-190c for a further 45 min's or until turkey is browned and cooked through. remove turkey from dish cover with foil to keep warm. strain juices into a pan, to remove any bits of meat and fat. heat over a medium heat, mix a little water with cornflour, pour into sauce, stir until mixture boils and thickens. serve turkey with port gravy.