Mahogany Madeira Roast Turkey

"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"
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Ready In:
3hrs 30mins
1 Turkey




  • 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.

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  1. 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.
  2. 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 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.



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