Roast Turkey With Sherry Wine Vinegar Gravy
Serves: 5
Carole Volkman
1 January 1970
Based on User reviews:
43
Spice
60
Sweetness
45
Sourness
39
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
Directions:
1
Season with salt
2
Preheat oven to 325°F
3
Rinse turkey inside and out
4
Pat dry
5
Transfer to roasting pan
6
Mix vinegar and orange juice in bowl
7
Pour over turkey
8
Spoon 5 1/2 cups stuffing into main cavity and 1 cup stuffing into neck cavity of turkey
9
Close cavities with skewers
10
Place remaining stuffing in casserole; cover
11
Season turkey with salt and pepper
12
Tuck wings under turkey
13
Tie legs together
14
Rub butter all over turkey
15
Cover with foil and roast 1 1/2 hours
16
Remove foil
17
Increase oven temperature to 350°F
18
Continue roasting until thermometer inserted into thickest part of thigh registers 175°F, basting occasionally with pan juices, about 2 hours 15 minutes later
19
(Bake stuffing in covered casserole alongside turkey for final 20 minutes and while preparing Sherry vinegar gravy
20
) Transfer turkey to platter
21
Tent with foil
22
Pour turkey pan juices into bowl
23
Do not wash roasting pan
24
Degrease juices
25
Pour juices back into roasting pan and place atop stove
26
Bring to boil, scraping up any browned bits
27
Pour into heavy large saucepan
28
Whisk in flour
29
Add stock and boil until slightly thickened, stirring often, about 10 minutes
30
Pour gravy into sauceboat
31
Preheat oven to 325°F
32
Rinse turkey inside and out
33
Pat dry
34
Transfer to roasting pan
35
Mix vinegar and orange juice in bowl
36
Pour over turkey
37
Spoon 5 1/2 cups stuffing into main cavity and 1 cup stuffing into neck cavity of turkey
38
Close cavities with skewers
39
Place remaining stuffing in casserole; cover
40
Season turkey with salt and pepper
41
Tuck wings under turkey
42
Tie legs together
43
Rub butter all over turkey
44
Cover with foil and roast 1 1/2 hours
45
Remove foil
46
Increase oven temperature to 350°F
47
Continue roasting until thermometer inserted into thickest part of thigh registers 175°F, basting occasionally with pan juices, about 2 hours 15 minutes later
48
(Bake stuffing in covered casserole alongside turkey for final 20 minutes and while preparing Sherry vinegar gravy
49
) Transfer turkey to platter
50
Tent with foil
51
Pour turkey pan juices into bowl
52
Do not wash roasting pan
53
Degrease juices
54
Pour juices back into roasting pan and place atop stove
55
Bring to boil, scraping up any browned bits
56
Pour into heavy large saucepan
57
Whisk in flour
58
Add stock and boil until slightly thickened, stirring often, about 10 minutes
59
Season with salt
60
Pour gravy into sauceboat