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Madeira Roast Turkey




Source of Recipe


Premium Port


List of Ingredients




1 (14-16 pound) Turkey
1 tablespoon coarse salt
4 cups seeded, cored and chopped pears and apples
2 cups coarsely chopped onions
12 sprigs fresh Italian parsley
2 sprigs fresh rosemary
6 sprigs fresh thyme
12 sage leaves
1 tablespoon neutral oil (vegetable, grapeseed, canola)
1 cup Leacock’s Rainwater Madeira
1 cup chicken broth (preferably homemade)


Recipe



Preheat oven to 450 degrees.
Remove giblets from the turkey and reserve for gravy. Wash the turkey inside and out with cold water and pat dry with a paper towel or clean kitchen cloth. Rub cavity with salt – 1 tablespoon is a rough estimate.

Stuff the turkey with apples, pears, onions, and herbs. Truss the bird with metal poultry skewers, fold the wings under and fasten legs close to the body by tying the end of drumsticks together. Rub the turkey with oil. Season the bird with salt and pepper. Place on a roasting rack and cook un-covered. Once the turkey is in the oven reduce heat to 325 degrees. Cook for 15-20 minutes per pound. Using a pastry brush or turkey baster baste the turkey with chicken broth and Madeira every 20 minutes after the first hour.

Remove turkey from the oven and let the bird rest for 20 minutes. Remove and discard fruit onions and herbs. Save drippings for turkey gravy.

Madeira Giblet Gravy
All giblets
1 teaspoon salt
2 cups coarsely chopped celery
1 cup chopped onion
1 cup chopped carrot
10 sprigs Italian parsley


Put giblets (excluding liver) in a large sauce-pan with celery, carrot, onion, parsley, and enough water to cover. Simmer covered for 1 ½ hours. Cool. Remove meat from turkey neck , then discard bone. Process all of the above in a blender until smooth. Once turkey has rested, De-fat all reserved drippings from turkey while setting aside 2 tablespoons of fat.

In the turkey roasting pan or large skillet heat the remaining 2 tablespoons of fat over medium heat. Slowly sprinkle 4 tablespoons all-purpose flour into the turkey fat (to make a roux.). Then pour the pureed mixture slowly while whisking constantly into the pan until thickened. Add skimmed turkey drippings. Add 1 cup Leacock’s Rainwater Madeira. To achieve the desired texture, thin with chicken broth or water if necessary. Bring to a gentle simmer for 5 minutes. Adjust to taste for salt and pepper.