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Title: Roast Turkey Marsala
Categories: Poultry Main
Yield: 12 Servings
| TURKEY | ||
| 1 | Fresh turkey; 14 to 16 lbs. | |
| 1 | tb | Coarse salt |
| 2 | c | Pears; seeded, cored, and chunked |
| 2 | c | Apples; seeded, cored, and chunked |
| 2 | c | Onions; peeled & quartered |
| 8 | Sprigs fresh Ital. parsley | |
| 2 | Sprigs fresh rosemary | |
| 2 | Sprigs fresh thyme | |
| 12 | Sage leaves | |
| 1 | tb | Canola oil |
| 1 | c | Marsala or dry sherry |
| 1 | c | Chicken broth |
| GRAVY | ||
| Pan drippings | ||
| 1 | cn | To 2 cans 13 1/4-oz. chicken broth |
| 2 | tb | Flour |
| 1 | tb | Marsala or cider vinegar |
| Salt and pepper | ||
Preheat oven to 450~. Remove giblets from turkey and reserve for other use. Wash turkey inside and out with cold water, pat dry. Rub turkey cavities thoroughly with salt. Place pears, apples, onions, parsley, rosemary, thyme, and sage into cavities. Truss bird with metal poultry skewers, fold wings under, and fasten legs close to body by tying ends of drumsticks together. Rub turkey with oil and place on rack in uncovered roasting pan. Place turkey in oven and immediately reduce heat to 325~. Roast 15 to 20 mins. per lb. Using pastry brush, baste turkey with wine and chicken broth every 20 mins. after first hour of roasting.
Remove turkey from oven and let rest 20 mins. Remove and discard fruit, onions, and herbs.
Per serving: 171 cal (45% from fat), 9 g fat (2 g sat), 62 mg chol, 616 mg sod, 1 g carbo, -0- g fiber, 21 g pro.
Gravy: Scrape turkey roasting pan to loosen brown bits; tilt pan and pour off drippings into 4-cup glass measure. Skim off 3 T fat from drippings and place in 2-qt. saucepan; skim off and discard remaining fat. Add enough chicken broth to drippings to make 3 cups; set aside.
Set saucepan with fat over med. heat; stir in flour until blended and smooth. Cook and stir 1 min. Add reserved drippings mixture gradually, stirring; bring to boil, stirring occasionally. Cook 1 min., stirring occasionally until thickened. Remove from heat, stir in Marsala, salt and pepper. Makes about 3 cups.
Per 1/4 cup serving: 24 cal (16% from fat), 1 g fat (-0- g sat), 1 mg chol, 276 mg sod, 3 g carbo, -0- g fiber, 1 g pro.
Source: Redbook, 11/93
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