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1
Position rack in bottom third of oven and preheat to 325F.
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2
Pat turkey dry.
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3
Place turkey on rack set in large roasting pan.
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4
Rub turkey breast with 2 tablespoons butter.
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5
Sprinkle with salt and pepper.
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6
Fold 2-foot-square piece of cheesecloth in half twice, forming 12-inch square.
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7
Dip cloth into water; squeeze out excess moisture.
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8
Drape cloth over turkey breast, tucking cloth under at sides.
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9
Roast 30 minutes.
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10
Meanwhile, bring 1 1/2 cups broth, Port and 4 tablespoons butter to simmer in heavy medium saucepan, stirring until butter melts.
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11
Baste turkey with 3/4 cup Port mixture.
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12
Roast turkey 1 hour 10 minutes, basting twice with remaining Port mixture.
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13
Add water, onion, carrot and apple to roasting pan; stir to coat vegetables with pan juices.
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14
Baste turkey with pan juices.
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15
Roast 20 minutes.
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16
Remove cheesecloth.
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17
Roast turkey until skin browns and meat thermometer inserted into innermost part of thigh registers 180F, basting occasionally with pan juices, about 50 minutes.
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18
Transfer turkey to platter; tent with foil.
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19
Place roasting pan over medium-high heat.
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20
Bring pan juices and vegetables to boil, scraping up any browned bits.
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21
Add Gravy Base and boil uncovered 5 minutes.
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22
Scrape mixture into strainer set over large measuring cup, pressing on solids with back of spoon.
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23
Spoon fat off top of pan juices.
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24
Add enough additional broth to cup to measure 3 cups liquid if necessary, or transfer pan juices to saucepan and boil until reduced to 3 cups if necessary.
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25
Bring pan juices to simmer in heavy medium saucepan.
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26
Mix 3 tablespoons butter and flour in small bowl to form paste.
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27
Add paste to pan juices; bring to boil, whisking constantly.
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28
Boil until sauce thickens, whisking occasionally, about 5 minutes.
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29
Season to taste with salt and pepper.
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30
Serve turkey, passing gravy separately.
