Mahogany Madeira Roast Turkey Recipes

MAHOGANY MADEIRA ROAST TURKEY

Steps:

• Combine first 4 ingredients and juice of 1 lemon half; set aside.
• Remove giblets and neck from turkey; reserve for other uses. Rinse turkey with cold water; pat dry. Tie ends of legs to tail with cord if legs are not tucked under flap of skin. Lift wingtips up and over back, and tuck under bird.
• Place turkey on rack of a roasting pan, breast side up; rub turkey with other lemon half, squeezing juice over turkey. Spray turkey with cooking spray. Insert meat thermometer into meaty part of thigh, making sure it does not touch bone.
• Bake at 325 degrees for 3 hours or until meat thermometer reaches 185 degrees, basting every 30 minutes after the first hour with Madeira mixture. If turkey starts to brown too much, cover with aluminum foil.
• When turkey is 2/3 done, cut the cord or band of skin holding drumsticks to tail; this will ensure that thighs are cooked internally. Turkey is done when drumsticks are easy to move up and down. Let stand 15 minutes before carving.
• Measure remaining basting mixture and pan juices from turkey. Using 1 tablespoon cornstarch to each cup of drippings, combine cornstarch and 1/4 cup water, stirring until smooth; stir into pan drippings. Bring to a boil; boil 1 minute, stirring constantly. Serve.

GLAZED AND LACQUERED ROAST TURKEY

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 TURKEY BREAST WITH MADEIRA SAUCE

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.

MADEIRA-GLAZED ROAST TURKEY

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.