Total Time
5hrs 30mins
Prep 30 mins
Cook 5 hrs

I never liked roast turkey until I tried my MIL's port turkey. I think you'll like it too.

Ingredients Nutrition

Directions

  1. Rinse turkey and pat dry.
  2. Stuff turkey if desired.
  3. Rub turkey with bacon grease or butter.
  4. In roaster (or in my case- a large stainless steel bowl), that is big enough to hold your turkey, place bacon strips, if desired.
  5. Place turkey in roaster/bowl breast side down (on top of bacon strips).
  6. Place in 500* oven for 20 minutes.
  7. Lower temp to 350*. Pour in port (yes, the whole bottle) and bouguet garni, salt and peppercorns (I like to wrap all the herbs and s&p into cheese cloth).
  8. Cook at 350* for 15 minutes for each pound or until meat themometer in breast reads 165*.
  9. Flip bird to breast side up 1 hour before it is done.
  10. Cover turkey loosely with foil and allow to rest on carving board for half an hour before carving to retain juices.
  11. Note: sugars in port carmelize, browning turkey rapidly. Watch turkey to keep from burning. Turkey should be (and likely will be) quite dark. To keep from becoming black- cover with foil during cooking. Removing foil to baste then replacing it for further cooking.
  12. Note to self (and anyone else who cares): skipped bacon this year and didn't fool with flipping the bird. Brined with Sue L's Apple Brine then proceeded with the port and herbs. Awesome bird. Both beautiful and tastey. Carcass made great soup.

Reviews

(3)
Most Helpful

The best, fall of the bone turkey I've had in eons! The gravy was to die for. We used an over the top port and I'm so glad we spent the extra to do this one right. It was fabulous. We will definitely make it again!

Tish December 27, 2008

Excellent use of port! The real value of this recipe is the amazing gravy that can be created from the pan drippings. Thank you for the posting and will definitely use the brine next time.

Country Chef October 22, 2006

This is a very tasty recipe that is easy to make and delicious! I made it with a turkey breast and reduced the amounts accordingly.

Leith D. October 11, 2006

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