Roasted Turkey Breast With Madeira Sauce

Recipe by Mimi Bobeck
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 20mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • 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.
Advertisement