Portions: 8 to 10
Preparation time: 15 minutes
Cooking time: about 4 hours and 10 minutes
Ingredients
- 1 Butterball turkey (approx. 6kg)
- 4 large onions or 8 small ones, cut in 2
- 2 l (8 cups) button mushrooms, cut in 2
- 90 ml (6 tbsp) olive oil
- 2 garlic cloves, minced
- 15 ml (1 tablespoon) herbes de Provence blend
- 500 ml (2 cups) chicken stock
- Salt and pepper to taste
- Full-bodied Port juice
- 500 ml (2 cups) Porto
- 500 ml (2 cups) turkey gravy (defatted)
- 5 ml (1 teaspoon) cornstarch, diluted in a little water
- 15 ml (1 tbsp.) tomato paste
- 2 sprigs thyme, leaves removed
- 30 ml (2 tbsp.) butter
- Salt and pepper to taste
Preparation
- Preheat oven, rack in center, to 160°C (325°F).
- Place the turkey in a roasting pan, surrounded by the onions and mushrooms.
- Brush turkey and vegetables with olive oil, add garlic, herbes de Provence, salt and pepper.
- Add the stock and cook in the oven for 4 hours. If the turkey browns too quickly, cover with aluminum foil. Use a thermometer to check the internal temperature of the thigh (82°C (180°F). Cooking time may vary according to oven and turkey size.
- Remove the juices from the roasting pan and set the turkey aside in the oven at the lowest oven temperature, often 77°C (170°F), to keep it warm while you prepare the gravy.
- Degrease the pan juices.
- In a saucepan, reduce the port by half.
- Add 500 ml (2 cups) cooking juices, cornstarch, tomato paste and thyme, and bring to a boil.
- Check seasoning and whisk in butter until sauce is smooth and glossy.
- Slice the turkey and serve, accompanied by the onion and mushroom gravy removed from the roasting pan, roasted vegetables, mashed potatoes and the prepared port sauce.
