Whispers of Autumn Stuffed Turkey with Cranberry Port Sauce
This Thanksgiving main course is a celebration of the season, with its aromatic herbs and spices creating an inviting holiday atmosphere. The flavors will transport you back to your grandmother's kitchen, while still feeling like a modern feast. The combination of succulent turkey with a cranberry port sauce brings warmth and comfort to your Thanksgiving table.
Allergens
Contains gluten, dairy, and alcohol. May contain traces of soy or nuts in the spices used.
Ingredients
- 1 (12
- 14 lb) whole turkey, thawed if frozen
- 3 cups fresh cranberries
- 1 cup ruby port wine
- 1 medium onion, chopped
- 2 stalks celery, chopped
- 1/2 cup chicken broth
- 2 tablespoons cornstarch
- 1/4 cup cold water
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped fresh sage leaves
- 1/2 cup melted unsalted butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon ground thyme
- 1 teaspoon poultry seasoning
- 1 tablespoon olive oil
Instructions
- Preheat oven to 325°F (160°C). Remove giblets and neck from turkey, if necessary. Rinse the turkey with cold water and pat dry with paper towels.
- In a large bowl, mix together parsley, sage, butter, salt, pepper, thyme, and poultry seasoning. Loosen the skin of the turkey by gently lifting it away from the meat. Spread half of the herb mixture under the skin, spreading it evenly over the breast and legs. Rub the remaining herb mixture over the entire surface of the turkey.
- Place turkey in a roasting pan with the breast side up. Tuck wings underneath the bird. Tie the legs together with kitchen twine if necessary. Drizzle olive oil evenly over the turkey.
- Roast the turkey for approximately 15 minutes per pound or until a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C). Baste with pan juices every hour.
- While the turkey is roasting, prepare the cranberry port sauce. In a saucepan, combine cranberries, port wine, onion, and celery. Bring to a boil, then reduce heat and simmer for 10 minutes or until cranberries burst. Strain sauce through a fine mesh sieve into a clean saucepan, pressing on solids to extract as much liquid as possible.
- In a small bowl, mix together cornstarch and cold water to form a slurry. Add this to the strained sauce, stirring constantly until it thickens. Remove from heat and set aside.
- Once the turkey is fully cooked, remove from oven and let rest for 20 minutes before carving. Keep warm by covering with aluminum foil.
- Reheat cranberry port sauce, if necessary, and serve alongside carved turkey.
Chef’s Insight
To ensure a moist and tender turkey, it's important to baste it regularly with its own juices or pan drippings while roasting. The herbs added under the skin also help keep the meat flavorful and succulent.
Notes
This recipe calls for a fresh turkey, but you can also use a frozen turkey that has been thawed according to the package instructions.