Boneless Roasted Turkey with Fresh Herbs and Port Gravy
Holiday season is coming and I wanted to share with you my favorite turkey recipe. Now in Madrid I make it boneless because of the size of the ovens. But you can leave it whole and only the cooking time will vary. For a whole 5 kilo turkey it should be about 3 hours but make sure you use a meat thermometer and check for the inside temperature on the thickest part of the thigh.
2 stems rosemary
2 stems tarragon
Turkey bones and giblets
1 chopped onion
3 celery stalks
1 bay leave
6 cups of water
In a heavy pan brown in the onion and the turkey bones in some olive oil for about 15 minutes. Add remaining ingredients and bring to boil. Season with salt and pepper. Skim the surface occasionally.
Reduce heat to medium-low and let cook for about 2 hours, then drain and save (can be prepared 1 day ahead and refrigerated)
5 kilo turkey (boneless), with skin on (keep the wings and legs with bones)
1.5 tb minced rosemary
1.5 tb minced tarragon
2 garlic cloves
½ cup olive oil
1 stick of butter
Salt and pepper to taste
Melt butter and blend all ingredients, then season the turkey. Tie with string the thighs and the breasts, refrigerate for 24 hours.
Remove from the fridge 1 hour before baking. Sprinkle with 2 tsp of salt on top.
Preheat the oven at 220 Celsius
Place the turkey on a rack inside a baking pan and bake for 30 minutes, lower the temperature to 180 and bake for about 15-30 more minutes, continuously basting the turkey with the juices from the pan, until the turkey’s internal temperature reaches 165 Celsius. Once ready remove from oven and let cool while preparing the gravy.
6 tb flour
¼ cup cream
¾ tb chopped rosemary
¼ tb chopped tarragon
¼ cup port
Salt and pepper to taste
Stock and turkey drippings
Pour turkey pan juices into a bowl. With the help of a spoon remove the fat from the surface of the bowl. Save this fat for later use (about 1/4 cup). Add enough turkey stock to the bowl to make about three cups of liquid.
Transfer reserved turkey fat to heavy medium saucepan. Add flour and stir over medium-low heat for 2 minutes. Gradually whisk in turkey stock mixture. Bring to boil, stirring frequently. Cook until thickened, about 2 minutes. Add cream and herbs and simmer for about 1 more minute. Stir in the Port, and season gravy to taste with salt and pepper.
Slice turkey and serve with a side of the gravy.
thanks so much – perfect timing as I ordered my Turkey breast and pieces for Christmas but was a bit confused about cooking times and ways to enhance the flavours. Merry Christmas to you!
If you are roasting the turkey breast “boneless” but with skin on, it should take you no more than 30-40 minutes. Not more so it doesn’t dry up!
Enjoy and have a great holiday season!