Mahogany Madeira Roast Turkey

Submitted by Metlantis

"A delicious Southern Thanksgiving recipe - a family favorite! The turkey roasts to a delicious mahogany color - and the leftover carcass makes THE best soup stock! Southern Living November 1991"

 

• Ready In: 3hrs 30mins
• Ingredients: 9
• Yields: 1 Turkey
• Serves: 12

ingredients

• 1⁄2 cup butter, melted
• 1 cup madeira wine
• 3 tablespoons soy sauce
• 3 tablespoons Worcestershire sauce
• 1 lemon, cut in half
• 1 (12 -15 lb) turkey
• vegetable oil cooking spray
• 1 -3 tablespoon cornstarch
• 1⁄4 cup water

directions

1. Combine first 4 ingredients and juice of 1 lemon half; set aside.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

Reviews

[ana.halfmann]

I've been preparing turkey using this very recipe for about 10 years now. I first found it in an annual addition of a Southern Living cookbook. Very flavorful. Gorgeous color. And now the fragrance of the Maderia wine represents 'Thanksgiving' to our family! Thank you for posting so I can print out the recipe now. The page from my cookbook is splattered and torn.

 

[CIndytc]

Thank you, thank you, thank you for posting this recipe...Years ago I made a turkey by basting it with madeira wine. I got the reicpe out of a magazine and I bet this is it...I put the recipe in such a good safe place, I have never been able to find it again..so every year I have been basting the turkey with madeira wine, but not knowing exactly how I did it the first time...this is a wonderful recipe. Thanks again.