Roast Turkey With Sherry Gravy

Serving Size : 12
Ingredients

for prepare Roast Turkey With Sherry Gravy

:

Amount	Measure	Ingredient - Preparation Method
1		turkey with giblets
12-to 14-pound salt & freshly ground black pepper to taste roast turkey with sherry gravy
1/4	cup	dry white wine
or defatted chicken broth roast turkey with sherry gravy
2	teaspoons	olive oil
2		carrots - peeled and chopped
2		onions - chopped
2	stalks	celery - chopped
3	cloves	garlic - unpeeled
4	cups	reduced-sodium chicken broth - defatted
10	whole	black peppercorns - crushed
4	large spri	fresh thyme
1		bay leaf
3/4	cup	dry sherry
1 1/2	teaspoons	balsamic vinegar
1 1/2	teaspoons	worcestershire sauce
3	tablespoons	water
2	tablespoons	cornstarch

1. Position oven rack in lower third of oven; preheat to 425°F. Spray a roasting rack with nonstick spray and place in a large roasting pan. 2. Remove giblets and neck from turkey cavity and reserve for stock. (Discard liver.) Trim visible fat from turkey. Rinse inside and out with cold water; pat dry. Season cavity with salt and pepper. 3. Tie drumsticks together with kitchen twine and tuck wing tips behind back. Flace turkey, breast-side up, in prepared pan. Roast for 20 minutes. 4. Reduce oven temperature to 325°F and continue roasting, basting with wine (or 1/4 cup broth) occasionally, until an instant-read thermometer inserted into the thickest part of the thigh registers 180°F, 2 1/2 to 3 hours. (If the bird is browning too quickly, tent it loosely with foil.) 5. Meanwhile, in a large heavy saucepan, heat oil over medium heat. Add carrots, onions, celery, garlic and reserved giblets and neck; cook, stirring occasionally, until well browned, 15 to 30 minutes. Add chicken broth, peppercorns, thyme and bay leaf. Bring to a boil, reduce heat to low and simmer, partially covered, for 30 minutes. Strain through a fine sieve. Chill until ready to use. Skim off fat. 6. When turkey is done, transfer it to a carving board. Tent loosely with foil and let rest for 20 to 30 minutes. 7. Strain drippings from roasting pan into a small bowl; chill in the freezer for 20 minutes. Add sherry to roasting pan; cook over medium heat, scraping up any browned bits, for about 1 minute. Strain into a saucepan. Add reserved giblet stock and bring to a simmer. Skim and discard fat from chilled pan juices; add juices, vinegar and Worcestershire sauce to simmering stock. 8. In a small bowl, combine water and cornstarch. Slowly add to the simmering gravy, whisking until slightly thickened. Season with salt and pepper. 9. Remove twine from turkey and carve, discarding skin. Serve with gravy. MAKES 12 SERVINGS, PLUS LEFTOVERS. 225 calones per 4-ounce serving: 34 grams protein; 5 grams fat(1 7 grams saturated fat); 3 grams carbohydrate; 270 mg sodium; 86 mg cholesterol; 0 grams fiber.

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