Port-Basted Roast Turkey With Pan Gravy

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Epicurious
Nutrition per serving    (USDA % daily values)
CAL
1724
FAT
272%
CHOL
288%
SOD
73%

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Ingredients for 8 servings

1 13- to 14-pound turkey; neck, gizzard and heart reserved for Gravy Base

9 tablespoons butter, room temperature

1 1/2 cups (or more) canned low-salt chicken broth

1/2 cup tawny Port

1 cup water

1 medium onion, coarsely chopped

1 large carrot, coarsely chopped

1 medium Granny Smith apple, peeled, cored, coarsely chopped

Gravy Base

3 tablespoons all purpose flour

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