Roasted Turkey Breast With Madeira Sauce

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Ready In:
2hrs 20mins




  • 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.

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  1. Wow! Thanks for this wonderful recipe! It garners oohs and aahs when it comes out of the oven, and is so delicious, I (as the last one served of course) only got the last smidgen of meat! No leftovers, sad to say! I had to let this sit for awhile waiting on rolls to rise, but that did not seem to dry it out at all. Moist, tender, delicious, beautiful, and the madeira sauce was terrific. This is a holiday menu keeper for sure.


Very busy nanny/au pair, working for a very rich and snooty family, in a very large home, in a very snooty village. Just in case my employer comes here, please don't ask where I am from, or I'll be sacked like the last nanny was. ;-) I take care of 4 gorgeous, and darling kids. 3 girls and a boy. The boy is the youngest (and my favorite). They are great children, very, very active. (Hyper) I love to cook. I guess that's a given, why else would I be here. Part of my job is also to prepare meals for the family. The more they like my food, the longer I get to stay. (just a little joke) On my day off, I usually go out to the cinema or some dance clubs with the other au pairs in this town. That's about it I think.
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