Madeira Glazed Roast Turkey Recipes

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ROASTED TURKEY BREAST WITH MADEIRA SAUCE



Roasted Turkey Breast With Madeira Sauce image

Make and share this Roasted Turkey Breast With Madeira Sauce recipe from Food.com.

Provided by Mimi Bobeck

Categories     One Dish Meal

Time 2h20m

Yield 8 serving(s)

Number Of Ingredients 9

2 (2 1/2-3 lb) boneless turkey breast halves
salt & freshly ground black pepper, to taste
1 tablespoon chopped fresh flat-leaf parsley
2 teaspoons chopped fresh thyme
2 tablespoons canola oil
5 tablespoons unsalted butter
1 1/2 cups chicken or 1 1/2 cups turkey broth
2 tablespoons all-purpose flour
2 tablespoons madeira wine

Steps:

  • Preheat an oven to 350F degrees.
  • Season both sides of each turkey breast half with salt and pepper, then sprinkle each side evenly with the parsley and 1 teaspoons.
  • of the thyme.
  • Lay one breast half, skin side down, on a clean work surface and lay the other breast half, skin side up, on top of the first, with the thickest parts of each breast at opposite ends.
  • When tied together, they should form a roast of even thickness.
  • Cut 6 to 8 pieces of kitchen twine, each about 12 inches long, and tie the turkey breast halves together at 2-inch intervals.
  • In a small roasting pan or a large ovenproof fry pan over medium-high heat, warm the oil and 3 Tbs.
  • of the butter.
  • When they are nearly smoking, brown the roast for 3 to 4 minutes per side.
  • Transfer the pan to the oven and roast the turkey, turning occasionally, until an instant-read thermometer inserted into the center of the meat registers 165°F, about 2 hours.
  • Remove the pan from the oven, transfer the turkey to a carving board and cover loosely with aluminum foil.
  • Let the turkey rest for 10 to 15 minutes.
  • Meanwhile, set the roasting pan over medium heat and add the stock and the remaining 1 teaspoons.
  • thyme.
  • Bring to a simmer and whisk to scrape up any browned bits; keep warm.
  • In a small saucepan over medium-low heat, melt the remaining 2 Tbs.
  • butter.
  • Whisk in the flour until smooth and blended and cook, whisking constantly, until the mixture thickens and just begins to turn golden, 1 to 2 minutes.
  • Add the stock from the roasting pan along with the Madeira, stirring to combine.
  • Bring to a simmer, whisking constantly.
  • Cook, stirring frequently, until the sauce is thickened, 3 to 4 minutes.
  • Taste and adjust the seasonings with salt and pepper.
  • Carve the turkey into 1/4-inch-thick slices and transfer to a warmed platter.
  • Pour the sauce into a sauceboat and pass alongside the turkey.
  • Serve immediately.

HERB-GLAZED ROASTED TURKEY



Herb-Glazed Roasted Turkey image

The holiday season means it's Turkey Time. I could never figure out why so many people wanted to come over...until they confessed it was my recipe for turkey! Gobble, Gobble! I do not stuff the turkey. I make my own stuffing on the side and serve in a festive dish.

Provided by lovestocook

Categories     Meat and Poultry Recipes     Turkey     Whole Turkey Recipes

Time 4h45m

Yield 16

Number Of Ingredients 12

1 (16 pound) whole turkey, neck and giblets removed
¼ cup extra-virgin olive oil
1 teaspoon salt
½ teaspoon ground black pepper
1 teaspoon ground thyme
1 cup honey
½ cup melted butter
2 teaspoons dried sage leaves
1 tablespoon minced fresh parsley
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Rinse the turkey, and pat thoroughly dry with paper towels. Brush the turkey with olive oil, inside and out.
  • Mix 1 teaspoon of salt, 1/2 teaspoon of pepper, and the thyme in a small bowl, and sprinkle the turkey with the mixture.
  • Place the turkey on a rack set in a roasting pan, and roast in the preheated oven for 2 hours.
  • In a bowl, stir together the honey, melted butter, sage, parsley, basil, 1 teaspoon salt, and 1 teaspoon pepper, until the mixture is smooth and well blended. Brush the turkey with the honey glaze, and return to the oven.
  • Roast the turkey until no longer pink at the bone and the juices run clear, about 2 more hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Continue to brush the turkey with the honey glaze frequently as it roasts. Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.

Nutrition Facts : Calories 828.5 calories, Carbohydrate 17.7 g, Cholesterol 283.5 mg, Fat 41.1 g, Fiber 0.2 g, Protein 92.1 g, SaturatedFat 13.4 g, Sodium 555.1 mg, Sugar 17.4 g

GLAZED AND LACQUERED ROAST TURKEY



Glazed and Lacquered Roast Turkey image

A little soy sauce in the glaze ensures the burnished mahogany skin that holiday memories are made of. But it's not just for looks; this brined and buttered bird is seasoned inside and out.

Provided by Claire Saffitz

Categories     Bon Appétit     Thanksgiving     Dinner     Party     Peanut Free     Tree Nut Free     turkey

Yield 12 servings

Number Of Ingredients 13

1 (12-14 pound) turkey, neck and giblets removed, patted dry
6 dried bay leaves
2 teaspoons black peppercorns
1/2 teaspoon allspice berries
1/2 cup kosher salt
2 tablespoon dried sage
1/2 cup (packed) brown sugar, divided
1/4 cup Sherry vinegar or red wine vinegar
1/4 cup soy sauce
4 tablespoons unsalted butter, cut into 4 pieces, room temperature
Nonstick vegetable oil spray
Special equipment:
A spice mill or a mortar and pestle

Steps:

  • Remove wishbone from turkey by lifting neck skin to expose meat and cutting along both sides of bone with a small paring knife to separate flesh from bone. Pull firmly on both sides to snap out (if bone does not come out in one piece, grip remaining fragments with a paper towel and pull out). This will make carving the breast much easier later.
  • Grind bay leaves, peppercorns, and allspice in a spice mill until very fine; toss with salt, sage, and 1/4 cup brown sugar in a medium bowl. Generously sprinkle dry brine inside cavity and rub all over skin, packing on until you've used entire mixture. Chill turkey on a large rimmed baking sheet uncovered 8-12 hours.
  • Thoroughly rinse turkey to remove brine; pat dry. Let sit on baking sheet 3 hours to bring to room temperature.
  • Meanwhile, bring vinegar, soy sauce, and remaining 1/4 cup brown sugar to a boil in a small saucepan over medium heat, stirring to dissolve sugar. Reduce heat and simmer, stirring occasionally, until mixture is thickened to the consistency of molasses (it needs to be very thick to adhere to the turkey; if glaze is too thin, keep simmering), 5-8 minutes. Let glaze cool.
  • Preheat oven to 325ºF. Starting at neck end of turkey, gently slide your fingers between skin and breast to loosen skin. Place butter pieces underneath skin, spacing evenly over breasts. Coat a piece of foil large enough to cover turkey breast with nonstick spray. Cover breast with foil, coated side down, avoiding thighs and tucking end inside cavity (foil will protect skin from tearing during first stage of cooking). Place turkey, breast side down, on a V-shape roasting rack set inside a large roasting pan. Roast until back side of turkey is golden brown, 50-60 minutes.
  • Remove turkey from oven and transfer to a clean rimmed baking sheet with oven mitts or 2 pairs of tongs. Turn bird breast side up and transfer back to rack in roasting pan; discard foil. Pour any juices collected on baking sheet into pan. Roast turkey until breast is golden brown and skin is crisp, 35-45 minutes.
  • Remove turkey from oven and brush all over with glaze. Continue to roast, checking temperature every 5 minutes, until an instant-read thermometer inserted into thickest part of breast near neck registers 150ºF (temperature will rise as the bird rests;), 15-25 minutes. Transfer turkey to a platter and let rest 1 hour.
  • Increase oven to 450ºF. Brush another even layer of glaze over turkey. Roast, watching closely in case glaze starts to burn, until turkey is deep golden brown and skin is shiny and crisp, about 5 minutes. Transfer to a clean platter and let rest 30 minutes before carving.
  • Do ahead
  • Turkey can be brined 2 days ahead. Brine on Tuesday, then rinse on Wednesday and chill overnight so you are ready to roast on Thursday.

ROASTED ROLLED TURKEY BREAST WITH HERBS



Roasted Rolled Turkey Breast with Herbs image

Add plenty of earthy, citrus flavor to whole turkey breast with fresh flat-leaf parsley, sage, and orange zest. A delicious gravy is made with chicken stock and orange juice for dressing.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Number Of Ingredients 11

6 tablespoons unsalted butter, softened
Zest of 1 orange
3 tablespoons fresh flat-leaf parsley leaves, finely chopped
1 1/2 tablespoons fresh sage leaves, finely chopped
Coarse salt and freshly ground black pepper
1 boneless, skin-on whole turkey breast, tenderloins removed, about 4 3/4 pounds
2 medium onions, sliced into 1/2-inch rounds
4 medium carrots, halved lengthwise
2 1/4 cups homemade stock or low-sodium canned chicken broth, divided
1/4 cup freshly squeezed orange juice or white wine
1 1/2 tablespoons instant flour, such as Wondra

Steps:

  • Preheat oven to 400 degrees.
  • Combine butter, orange zest, parsley and sage in a medium bowl. Stir to combine; season with salt and pepper.
  • Evenly distribute half of butter mixture under skin of turkey breast. Flip turkey breast and rub remaining butter evenly on inside of breast; season with salt and pepper. Starting with one short side, roll turkey breast into a log shape, tucking ends under to ensure even cooking. Using kitchen twine, tie breast at 1-inch intervals. Season generously with salt and pepper; set aside.
  • Arrange onion slices in bottom of 12-inch ovenproof sauté pan and scatter carrots around perimeter of pan. Add 1 cup chicken stock to pan and place turkey breast, seam-side down, on top of onions. Transfer saute pan to oven and cook, basting turkey and vegetables every 15 minutes with pan juices, until turkey reaches an internal temperature of 150 degrees and juices run clear, about 1 hour 30 minutes. After an hour, tent turkey with foil to avoid overbrowning. Transfer turkey breast from pan to cutting board and cover loosely with foil. Let stand 15 minutes before slicing.
  • Meanwhile, remove and discard vegetables from saute pan. Transfer pan juices to a fat separator; discard fat. Place pan over medium-high heat and add orange juice, scraping up any brown bits from bottom of pan. Return defatted pan drippings to pan and stir to combine. In small jar with tight-fitting lid, combine remaining 1 1/4 cups chicken stock with flour and shake to combine. Slowly add chicken stock mixture to pan, whisking to incorporate. Continue to cook until thickened, about 8 minutes. Season with salt and pepper. Slice turkey breast and serve with gravy.

CLASSIC ROAST TURKEY



Classic Roast Turkey image

Provided by Food Network Kitchen

Time 4h40m

Yield 8 to 10 servings

Number Of Ingredients 22

1 12- to 14-pound turkey (thawed if frozen)
Kosher salt and freshly ground pepper
1 onion, quartered
1 carrot, cut into chunks
1 stalk celery, cut into chunks
3 sprigs sage, plus 1 tablespoon chopped leaves
3 sprigs thyme, plus 1 tablespoon chopped leaves
1 1/2 sticks (12 tablespoons) unsalted butter
2 teaspoons paprika
Classic Gravy, recipe follows
10 tablespoons unsalted butter, plus more as needed
Turkey neck and giblets (liver discarded)
1 onion, quartered
1 carrot, chopped
1 stalk celery, chopped
3 sprigs thyme
2 bay leaves
1/2 cup dry white wine
8 cups low-sodium chicken or turkey broth, plus more as needed
3/4 cup all-purpose flour
Turkey pan drippings
Kosher salt and freshly ground pepper

Steps:

  • Let the turkey sit at room temperature, 30 minutes. Position an oven rack in the lowest position (remove the other racks); preheat to 350 degrees F.
  • Remove the neck and giblets from the turkey and set aside for the gravy. Pat the turkey very dry with paper towels and rub inside and out with salt and pepper. Stuff the cavity with the onion, carrot, celery, and sage and thyme sprigs. Tie the legs together with kitchen twine. Put the turkey on a rack set in a large roasting pan and tuck the wings under the body.
  • Melt the butter in a small saucepan over low heat; whisk in the paprika and chopped sage and thyme. Let the paprika butter cool slightly, then brush all over the turkey. Transfer to the oven and roast 1 hour. Meanwhile, make Classic Gravy.
  • After the turkey has roasted 1 hour, baste with the drippings. Continue roasting, basting every 30 minutes, until the skin is golden brown and a thermometer inserted into the thigh registers 165 degrees F, about 2 more hours.
  • Transfer the turkey to a cutting board and let rest 30 minutes before carving; reserve the drippings for the gravy.
  • Prepare the stock: Melt 2 tablespoons butter in a large saucepan over medium heat. Add the turkey neck and giblets; cook, turning, until browned, about 5 minutes. Add the onion, carrot, celery, thyme and bay leaves; stir to coat. Add the wine and bring to a boil, scraping up any browned bits from the bottom of the pan. Cook until reduced by half, 2 to 3 minutes. Add the broth, reduce the heat to low and simmer about 1 hour. Strain through a fine-mesh sieve into a large measuring cup; reserve the saucepan. You should have 7 cups stock-if you're short, add more broth.
  • Melt the remaining 8 tablespoons butter in the reserved saucepan over medium heat. Add the flour and whisk until smooth and bubbling, about 2 minutes. Gradually whisk in the 7 cups stock; bring to a simmer and cook, whisking occasionally, until thickened, about 10 minutes. Set aside until the turkey is done.
  • Pour the turkey pan drippings into a fat separator and let stand until the fat rises to the top. Discard the fat (or drizzle on your stuffing). Whisk the defatted drippings into the gravy; season with salt and pepper. Reheat before serving.

MADEIRA-GLAZED ROAST TURKEY



Madeira-Glazed Roast Turkey image

Creative, delicious and decidely different from Chef Patrick D. Clark. To make turkey stock, simmer skinned turkey neck and giblets (not liver) in 3 cups chicken broth until liquid is reduced to 2 cups, about 30 minutes, then strain and discard solids.

Provided by JackieOhNo

Categories     Poultry

Time 4h15m

Yield 8 serving(s)

Number Of Ingredients 26

2 cups all-purpose flour
1 1/2 cups yellow cornmeal
6 tablespoons sugar
2 tablespoons baking powder
2 teaspoons salt
2 large eggs
1 1/3 cups milk
3/4 cup unsalted butter, melted
8 tablespoons unsalted butter, room temperature
1 small onion, finely chopped
2 celery ribs, finely chopped
1 garlic clove, minced
1 lb fresh mushrooms, finely chopped
1 shallot, minced
1/4 teaspoon dried thyme
1/4 teaspoon dried sage
salt & freshly ground black pepper (to taste)
1/2 cup milk (or as needed)
1 (14 lb) whole turkey, ready to cook
3 tablespoons chopped mixed fresh herbs (such as basil, parsley, sage, and tarragon)
1 tablespoon fresh lemon juice
1 cup madeira wine
8 ounces fresh cranberries
2 cups turkey stock
1 lb tangerine, juiced
2 tablespoons sugar

Steps:

  • Make Cornbread: Heat oven to 425 degrees. Lightly butter 13x9" baking pan. Mix flour, cornmeal, sugar, baking powder, and salt in mixing bowl. Whisk eggs, milk, and butter in small bowl until blended, then pour into dry ingredients and stir just until moistened. Spread batter evenly in prepared pan. Bake until pick inserted in center comes out clean, 35-40 minutes. Let cool completely in pan.
  • Make Stuffing: Heat 1 T. butter in large saucepan over medium heat. Add onion, celery, and garlic; cook until softened, about 5 minutes. Add mushrooms and 2 T. butter; cook until mushrooms are lightly browned about 5 minutes. Stir in sallot and remove from heat. Crumble cornbread into large mixing bowl. Add mushroom mixture, thyme, sage, salt, and pepper and toss to combine. Stir in enough milk to lightly moisten stuffing. Add 1 T. butter and combine.
  • Make Turkey: Heat oven to 325 degrees. Rinse turkey inside and out and pat dry. Combine 4 T. butter, the fresh herbs, lemon juice, and salt and pepper to taste. Using fingers, lift skin from breast and spread butter mixture evenly under skin. Sprinkle cavities lightly with salt and pepper.
  • Place turkey on rack in large roasting pan and spoon stuffing loosely into both cavities. Tuck skin at neck under, then fold iwngs under and tie legs together.
  • Roast turkey 2-3/4 hours, basting with pan juices every 30 minutes. Increase heat to 350 degrees and pour Madeira over turkey. Roast until meat thermometer inserted in breast meat registers 170 degrees, about 30 minutes longer. Turkey should be glazed and brown. Transfer to platter and let stand.
  • Measure and reserve 1/4 cup cranberries. Simmer remaining cranberries and 1 cup turkey stock in medium saucepan over medium heat until cranberries pop. Puree through food mill or press through fine sieve. Degrease pan juices in roasting pan and add tangerine juice and remaining 1 cup turkey stock. Boil, scraping loose browned bits on bottom of pan, until reduced by half, about 20 minutes. Strain into saucepan and stir in cranberry puree, reserved 1/4 cup cranberries, and the sugar. Season to taste with salt and pepper. Simmer over medium heat just until cranberries pop, about 5 minutes. Pour into sauceboat.
  • Carve turkey and serve with sauce.

Nutrition Facts : Calories 1574.7, Fat 80.2, SaturatedFat 33.2, Cholesterol 532.1, Sodium 1303.5, Carbohydrate 73.5, Fiber 5.8, Sugar 21.9, Protein 130

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