Roast Turkey with Madeira Gravy

Roast Turkey with Madeira Gravy Recipe | Parsley, Thyme, and Rosemary Seasoning

Preparation time: 30 minutes | Cooking time: 3 hours | Servings: 12

Introduction

Roast Turkey with Madeira Gravy is a classic dish that is perfect for holiday gatherings or special occasions. The combination of tender, juicy turkey with a rich and flavorful gravy made with Madeira wine is sure to impress your guests. This recipe is a showstopper that will have everyone coming back for seconds.

History

Roast turkey has been a staple of holiday feasts for centuries, with the tradition of serving turkey at Thanksgiving dating back to the early 17th century. Madeira wine, a fortified wine from the Portuguese island of Madeira, adds a unique depth of flavor to the gravy, elevating this classic dish to new heights.

Ingredients

Turkey

0.25 cup of chopped fresh parsley
2 tbsp of chopped fresh thyme
2 tbsp of chopped fresh rosemary
2 tbsp of finely chopped shallots
1 tbsp of extra-virgin olive oil
salt and freshly ground pepper to taste
1 x 12- to 14 lb (6.35 kg) turkey with giblets
1 onion, peeled and quartered

Giblet stock and gravy

1.5 tsp of extra-virgin olive oil
1 onion, coarsely chopped
2 carrots, chopped
2 stalks celery, chopped
3 cups of reduced-sodium chicken broth
0.25 cup of dry white wine for basting
0.5 cup of madeira [1]
1.5 tbsp of cornstarch mixed with 2 tbsp of water

How to prepare

Set the oven rack in the bottom position and preheat the oven to 325°F (163°C).
Place a wire roasting rack in a large roasting pan and coat the rack with cooking spray.
To prepare the turkey, combine parsley, thyme, rosemary, shallots, and 1 tbsp oil in a small bowl.
Season with salt.
Set aside the giblets and neck for the stock; discard the liver.
Remove any visible fat from the turkey.
Rinse the turkey inside and out with cold water and pat it dry.
Season the cavity with salt and pepper and place an onion in the cavity.
Using your fingers, carefully separate the turkey skin from the breast meat, being careful not to tear the skin or pierce the meat.
Spread the herb mixture between the flesh and the skin on both sides of the breastbone.
Tie the drumsticks together and tuck the wing tips behind the back.
Place the turkey, breast-side up, in the prepared roasting pan and cover it loosely with foil.
Roast the turkey for 2 hours.

Giblet stock

Meanwhile, to prepare the giblet stock, heat 1.5 tsp oil in a large heavy saucepan over medium heat.
Add chopped onion, carrots, celery, and the turkey neck and giblets.
Cook, stirring occasionally, until well browned, about 15 minutes.
Pour in the broth and bring it to a boil.
Reduce the heat to low and simmer, partially covered, for 30 minutes.
Strain the giblet stock through a fine sieve (you should have about 2 cups).
Chill the stock until ready to use.

Turkey

After the turkey has been in the oven for 2 hours, remove the foil and continue roasting, basting with white wine from time to time, until an instant-read thermometer inserted into the thickest part of the thigh registers 180°F, for an additional 45 minutes to 1.25 hours.
Transfer the turkey to a carving board.
Cover it loosely with foil and let it rest for 20 to 30 minutes before carving.

Giblet gravy

To prepare the gravy, while the turkey is resting, pour the drippings from the roasting pan through a strainer into a small bowl, then place the bowl in the freezer for 20 minutes to solidify the fat.
Add Madeira to the roasting pan and cook, stirring and scraping up any brown bits, for about 1 minute; strain it into a medium saucepan.
Skim the fat from the giblet stock and add the stock to the pan.
Skim the fat from the chilled pan juices and add the juices to the pan as well.
Bring the mixture to a simmer.
Add the cornstarch mixture to the simmering sauce, whisking until the gravy has slightly thickened.
Season with pepper.

Serving

Remove the strings from the turkey and carve it, discarding the skin.
Serve the turkey with the Madeira gravy.

Variations

For a twist on the classic recipe, try adding dried cranberries or chopped pecans to the herb mixture for a festive touch.
Substitute the Madeira wine with red wine or port for a different flavor profile.

Cooking Tips & Tricks

Be sure to rinse the turkey thoroughly before cooking to remove any excess salt or brine.

- Carefully separate the turkey skin from the breast meat to create a pocket for the herb mixture, ensuring maximum flavor.

- Basting the turkey with white wine helps to keep the meat moist and adds a subtle flavor to the dish.

- Let the turkey rest before carving to allow the juices to redistribute, resulting in a more tender and flavorful bird.

Serving Suggestions

Serve the roast turkey with Madeira gravy alongside traditional holiday sides such as mashed potatoes, stuffing, and cranberry sauce for a complete meal.

Cooking Techniques

Roasting the turkey at a low temperature ensures that the meat cooks evenly and stays juicy.

- Making a giblet stock adds depth of flavor to the gravy and helps to enhance the overall taste of the dish.

Ingredient Substitutions

If you don't have Madeira wine, you can substitute with red wine or port for a similar flavor profile.

- Feel free to customize the herb mixture with your favorite herbs such as sage, thyme, or oregano.

Make Ahead Tips

You can prepare the herb mixture and giblet stock ahead of time to save time on the day of cooking.

- The turkey can be roasted a day in advance and reheated before serving.

Presentation Ideas

Garnish the roast turkey with fresh herbs such as parsley or rosemary for a beautiful presentation. - Serve the Madeira gravy in a gravy boat alongside the turkey for easy pouring.

Pairing Recommendations

Pair this roast turkey with Madeira gravy with a full-bodied red wine such as Cabernet Sauvignon or Merlot for a perfect match.

Storage and Reheating Instructions

Store any leftover turkey and gravy in an airtight container in the refrigerator for up to 3 days.

- Reheat the turkey in the oven at 325°F until warmed through, and reheat the gravy on the stovetop over low heat, stirring occasionally.

Nutrition Information

Calories per serving

250 per serving

Carbohydrates

2g per serving

Fats

- Total Fat: 12g

- Saturated Fat: 3g

- Trans Fat: 0g

Proteins

- Protein: 25g per serving

Vitamins and minerals

Vitamin A: 10% DV

- Vitamin C: 6% DV

- Iron: 8% DV

Alergens

Contains: None

Summary

This roast turkey with Madeira gravy is a balanced meal that provides a good source of protein and essential vitamins and minerals. With a moderate amount of fat and carbohydrates, it is a satisfying and delicious dish for any occasion.

Summary

Roast Turkey with Madeira Gravy is a timeless dish that is perfect for any special occasion. With a flavorful herb mixture, tender turkey, and rich Madeira gravy, this recipe is sure to impress your guests and become a new holiday favorite. Enjoy the delicious flavors and aromas of this classic dish with your loved ones.

How did I get this recipe?

I remember the sense of anticipation I felt when I first discovered this recipe for Roast Turkey with Madeira Gravy. It was many years ago, when I was just a young girl, eager to learn the art of cooking from my own grandmother.

My grandmother was a master in the kitchen, able to whip up delicious meals with ease and grace. She had learned her recipes from years of experience, as well as from various places and people she had encountered throughout her life. One day, as I watched her prepare a lavish feast for a holiday gathering, I asked her how she had come to learn to make such exquisite dishes.

With a twinkle in her eye, my grandmother began to tell me the story of how she had acquired the recipe for Roast Turkey with Madeira Gravy. It all started many years ago, when she was just a young bride, eager to impress her new husband with her cooking skills.

It was Thanksgiving Day, and my grandmother had decided to roast a turkey for the first time. She had never attempted such a feat before, but she was determined to make it a success. She had heard about the delicious combination of flavors that could be achieved with a turkey roasted in Madeira wine, and she was determined to give it a try.

Armed with a recipe she had found in an old cookbook, my grandmother set to work preparing the turkey. She carefully seasoned the bird, stuffed it with a mixture of herbs and vegetables, and placed it in the oven to roast. As the turkey cooked, the rich aroma of the Madeira wine filled the kitchen, making my grandmother's mouth water in anticipation.

When the turkey was finally done, my grandmother pulled it out of the oven and set it on the table, surrounded by all the trimmings. She had made a rich gravy with the drippings from the roasting pan, flavored with a generous splash of Madeira wine. As she poured the gravy over the sliced turkey, she knew that she had created something truly special.

My grandmother's guests were absolutely delighted with the meal, praising her culinary skills and asking for the recipe. From that day on, my grandmother's Roast Turkey with Madeira Gravy became a staple at every holiday gathering, eagerly anticipated by all who had the privilege of tasting it.

As my grandmother finished recounting her story, I felt a surge of inspiration. I knew that I wanted to carry on her culinary legacy, learning from her wisdom and experience. I asked her to teach me how to make the Roast Turkey with Madeira Gravy, and she happily agreed.

Together, we spent hours in the kitchen, working side by side to perfect the recipe. My grandmother shared with me all of her tips and tricks, guiding me through each step with patience and love. And as we sat down to enjoy the fruits of our labor, I knew that I had truly become my grandmother's apprentice in the art of cooking.

Now, whenever I prepare Roast Turkey with Madeira Gravy for my own family and friends, I do so with a sense of pride and gratitude. I am honored to carry on the tradition that my grandmother started so many years ago, sharing her delicious recipe with all who are lucky enough to taste it.

And as I watch the smiles of satisfaction on the faces of my loved ones, I know that my grandmother's legacy will live on through the generations, passed down from one cook to the next with love and care. For that, I am eternally grateful.