Roast Turkey with Port Wine Finishing Sauce and Sausage Stuffings

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Received a Williams-Sonoma Port Wine Finishing Sauce from my husband from his trip sometime ago. Have been saving it for a special occasion to give it a try. Roast turkey happens to be a lovely idea at this moment and now I can’t wait to share this delicious recipe with you.

Have a go at it, this Christmas season, roast a turkey and be proud of it!


1 4.7kg frozen dressed turkey (with pop up timer would be a great help for beginners)
6 Tbsp Port Wine Finishing Sauce
125gm pure butter
50ml olive oil
1/2 tsp freshly crushed black peppercorns
1 carrot
1/2 yellow onion
2 stalks of celery
3 dried bay leaves


500ml filtered water
1 small carrot
1/2 yellow onion
1 stalk of celery
1 Tbsp slightly crushed peppercorns
3 bay leaves
a splash of Port Wine

For Gravy thickening

some butter
2 Tbsp plain flour
a splash of Port Wine
sea salt and pepper to taste

Vegetable Accompaniments (all cut into bite-size chunks)

2 carrots
2 stalks of celery
1 yellow onion
3 small purple sweet potatoes (with skin)
8 small washed potatoes (whole)
3 bay leaves (torn)

Sausage Stuffing

6 gourmet sausages eg. Italian, Chorizo etc….
some butter
a splash of Port Wine


  1. Defrost frozen turkey in the bottom level of the fridge for 2 nights.
  2. In the morning of the dinner, take turkey out from the fridge and soak it in a sink full of tap water. Do not take turkey out from its bag. Just let it soak in the water for 2 – 3 hours, changing the water twice. This is to ensure the turkey is totally defrosted inside out.
  3. Once defrosted, remember to take the turkey neck and innards out from the turkey cavity before pat drying the turkey with disposable kitchen towels. Place turkey into a roasting tin with at least 3 inches depth.
  4. Roughly cut the carrot, celery and onion. Put some of the cut vegetables and bay leaves into the cavity of the turkey and the rest around the bottom thigh of the turkey. This batch of vegetables should be discarded after the turkey is done.
  5. In a measuring jug, mix melted butter, Port Wine Finishing Sauce and olive oil together. Rub this mixture evenly over the whole turkey. Sprinkle some freshly ground black peppercorns over the turkey then pop it into the pre-heated oven at 160 degree celsius for the 1st hour. After 1/2 hour into roasting, baste the turkey with the remaining Port Wine mixture and continue to roast. Making sure the top part of the turkey doesn’t burn. If it is turning brown too quickly, just cover with a small piece of foil. After 1/2 hour, baste again with the mixture. Do this every 1/2 hour until turkey is completely done according to the turkey size or when the timer pops out.
  6. While turkey is roasting, sear the turkey neck and innards (giblets) on a saucepan with a splatter of butter until slightly brown then add filtered water and bring to boil. Simmer the gravy for an hour on very low heat. Strain and keep the gravy liquid aside in a measuring jug.
  7. When turkey is done, carefully lift it onto a large serving platter, pour out the turkey dripping into the the gravy measuring jug. Put all the vegetable accompaniments into the turkey roasting tin and scoop in 1 – 2 ladles of liquid gravy and pop them into the existing oven at 200 degree celsius for 30 minutes.When vegetables are done, place them beside the turkey on the serving platter.
  8. Place the turkey roasting tin over the stove, on low heat melt some butter. Mix 2 Tbsp plain flour with a little water into a paste (stirring with a balloon whisk), into the butter with a ladle of liquid gravy at a time until there is enough desired thickened gravy.  Scraping down all the roasted turkey crust in the process, the gravy thickens and gradually breaking down all lumps. Season with sea salt, pepper and a splash of Port wine. Serve in a sauce bowl beside the turkey.
  9. While the vegetable accompaniments are roasting in the oven, sear 6 gourmet sausages of your choice with some butter and finish with a splash of Port Wine. Serve together on the turkey platter as a stuffing if you are hard pressed for time like me.
  10. For those roasting turkey without pop-out timer, the roasting guidelines are as below :-
  • For a 4 – 5kg turkey without stuffing at 160 degree celsius will take approximately 2 hours to roast.
  • For a 5 – 6kg turkey without stuffing at 150 degree celsius will take approximately 3 – 3 1/2hrs to roast.

Note : If there are any turkey leftovers, please do not discard. Save them wrapped in a foil and keep frozen to be recycled as turkey soup. In fact, that’s my favourite turkey dish …. turkey soup. Will post that later. Now let me finish wrapping Christmas presents … Argh !!!……

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