Butter-and-Herb-Roasted Turkey with Madeira Jus

Butter-and-Herb-Roasted Turkey with Madeira Jus
Photo by Scott Phillips

Ingredients

  • Giblets from a 13- to 14-lb. turkey (below), chopped (optional)
  • ½ medium lemon
  • 2 medium carrots, chopped
  • 1 cup Madeira
  • 3 Tbs. extra-virgin olive oil
  • 1 small sprig fresh rosemary
  • 1 large yellow onion, chopped
  • + 17 more ingredients
    • 1/3 cup celery leaves (optional)
    • 2 to 3 cups lower-salt chicken broth
    • 1 dried bay leaf
    • Freshly ground black pepper
    • 1 Tbs. finely chopped fresh thyme
    • 4 sprigs fresh sage (7 to 8 inches long)
    • 2 to 3 fresh sage leaves
    • 4 medium cloves garlic, chopped
    • 2 large celery stalks, chopped
    • 4 oz. (½ cup) unsalted butter, softened
    • 1 13- to 14-lb. turkey (preferably fresh; not kosher or self-basting)
    • Neck from a 13- to 14-lb. turkey (below), cut into 3 or 4 pieces
    • Sea salt
    • 4 sprigs fresh rosemary (6 to 7 inches long)
    • 3 to 4 sprigs fresh flat-leaf parsley
    • 1 medium head garlic, separated into cloves and peeled
    • Sea salt

Heat 2 Tbs. of the oil in a 10-inch straight-sided skillet over medium-high heat. Cook the neck and giblets (if using) with a pinch of salt, stirring often, until browned, 9 to 10 minutes Transfer the neck and giblets to a bowl. Heat the remaining 1 Tbs. oil and add the garlic, carrots, celery, ...

View full recipe at Fine Cooking

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