TURKEY WITH ROSEMARY PORT GRAVY

Serves: 8

1 cup (250 mL) chopped celery (1 inch/2.5 cm)

1 cup (250 mL) chopped onions (1 inch/2.5 cm)

1/2 cup (125 mL) chopped carrots (1 inch/2.5 cm)

5 cloves garlic, peeled

4 sprigs fresh rosemary

4 sprigs fresh thyme

3 bay leaves

1 tbsp (15 mL) black peppercorns

1 tbsp (15 mL) savory, crumbled 10 lb (4.5 kg) frozen turkey, thawed or fresh turkey

2 bottles (341 mL each) beer

1 tsp (5 mL) salt

1/2 tsp freshly ground pepper 1 cup (250 mL) port

2 tbsp (30 mL) liquid honey 2 tbsp (30 mL) chopped fresh sage or 2 tsp (10 mL) dried sage, crumbled

1 tbsp (15 mL) chopped fresh thyme or 1 tsp (5 mL) dried thyme, crumbled

1 tsp (5 mL) grated lemon peel 1/2 cup (125 mL) salted butter, chilled and cubed

1. Preheat oven to 425 F (220 C).

2. Combine celery, onions, carrots, garlic, rosemary, thyme, bay leaves, peppercorns and savory in a large roasting pan; set aside.

3. Remove neck and giblets from turkey cavities; discard or reserve for another use. Pat turkey dry.

4. Secure wings with metal skewers and tie legs together using butcher's twine; do not stuff turkey.

5. Place turkey, breast side up, on celery mixture in roasting pan. Pour beer over turkey. Sprinkle with salt and pepper. Roast, uncovered, for 45 minutes.

6. Reduce oven temperature to 350 F (175 C) and continue roasting for 45 minutes.

7. Meanwhile, to prepare glaze, combine port, honey, sage, thyme and lemon peel in a small non-reactive saucepan. Bring to a boil over medium heat.

8. Reduce heat and simmer, uncovered, stirring occasionally, until mixture is reduced by half, about 12 minutes.

9. Reduce heat to low. Gradually add butter, whisking until butter is melted. Remove from heat and pour glaze into a heatproof bowl.

10. Remove roasting pan from oven. Brush turkey with half of glaze.

11. Continue roasting, uncovered, brushing turkey after 15 minutes with remaining glaze, until a meat thermometer inserted into thickest part of thigh registers 175 F (80 C), about 30-45 minutes.

12. Transfer turkey to a platter and cover loosely with foil. Let stand for 15-30 minutes before carving.

13. The internal temperature will continue to rise several degrees during standing. The final temperature should be 180-185 F (82-85 C) in the thigh and 170-175 F (77-80 C) in the breast.

14. Remove metal skewers; cut off and discard butcher's twine. Carve turkey. Serve with port gravy (see recipe).