-
1
Heat oil in heavy large saucepan over medium heat.
-
2
Add turkey wings, neck and onion.
-
3
Cook until brown, about 15 minutes.
-
4
Add giblets and remaining ingredients.
-
5
Bring to boil, skimming surface occasionally.
-
6
Reduce heat to low, cover partially and cook until liquid is reduced to 5 cups, about 3 hours.
-
7
Strain.
-
8
(Can be prepared 1 day ahead.
-
9
Cover and chill.)
-
10
Preheat oven to 425F.
-
11
Pat turkey dry.
-
12
Combine herbs, salt and pepper in small bowl.
-
13
Rub some of herb mixture in large cavity of turkey; place onion in cavity.
-
14
Place turkey in large roasting pan.
-
15
Tuck wing tips under turkey body.
-
16
Tie legs together to hold shape.
-
17
Rub butter onto turkey skin.
-
18
Rub remaining herb mixture onto turkey skin.
-
19
Roast 45 minutes.
-
20
Reduce oven temperature to 350F.
-
21
Continue roasting turkey until thermometer inserted into thickest part of thigh registers 175F., basting every 20 minutes with drippings, about 1 1/4 hours longer.
-
22
Transfer turkey to platter, reserving pan juices.
-
23
Let turkey stand while preparing gravy.
-
24
Pour turkey pan juices into large measuring cup.
-
25
Degrease pan juices, reserving 1/4 cup fat (do not wash roasting pan).
-
26
Add enough turkey broth to juices to measure 3 1/3 cups liquid.
-
27
Pour about 1/2 cup liquid into turkey roasting pan.
-
28
Set over medium-high heat and bring to boil, scraping up any browned bits.
-
29
Add to liquid in cup.
-
30
Transfer reserved 1/4 cup turkey fat to heavy medium saucepan.
-
31
Add flour and stir over medium-low heat 2 minutes.
-
32
Gradually whisk in turkey broth mixture.
-
33
Bring to boil, stirring frequently.
-
34
Cook until thickened, about 2 minutes.
-
35
Add cream and herbs and simmer until slightly thickened, about 2 minutes.
-
36
Stir in Port.
-
37
Season gravy to taste with salt and pepper.
