Roasted Turkey with Madeira Gravy

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This a wonderful, easy, step by step roasted turkey recipe, perfect for Thanksgiving dinner.  Hope you enjoy!


14 Pound WHOLE TURKEY, fresh or frozen, thawed
salt and freshly ground black pepper
1 Medium yellow onions, quartered
1/4 Cup fresh parsley, chopped
2 Tablespoons fresh thyme, chopped
2 Tablespoons fresh rosemary, chopped
2 Medium shallots, finely chopped
1 Tablespoon olive oil
1/3 Cup Madeira cooking wine

1. Remove giblets (discard liver), neck and any visible fat from turkey. Rinse turkey with cold running water and drain well. Blot dry with paper towels.
2. Sprinkle turkey cavity with salt and pepper. Place one quartered onion in cavity.
3. Combine parsley, thyme, rosemary, shallots and 1 tablespoon oil. Sprinkle with salt and a generous grinding of pepper.
4. Separate turkey skin from breast meat, taking care not to tear skin or pierce the meat.
5. Rub herb mixture under the skin on each side of the breastbone.
6. Tie drumsticks together with kitchen string and twist wing tips behind the back.
7. Place turkey, breast side up, on a wire roasting rack (sprayed with non-stick cooking spray) in a shallow hotel pan.
8. Loosely cover turkey with foil and roast in a preheated 325 degree F. oven for 2 hours.
9. Remove foil from turkey and continue to roast, basting every 15 minutes with Madeira cooking wine. Cook another 1 to 1-3/4 hours, or until the internal temperature reaches 180 degrees F in the thigh.
10. Transfer turkey to carving board and loosely cover with foil. Let rest for 15-20 minutes before carving.

Madeira Gravy
2/3 Cup Madeira
1/4 Cup dry white wine
1-1/2 Tablespoons cornstarch
2 Cups turkey or chicken stock

1. Pour pan drippings from roasting pan through a fine sieve. Place in freezer for 15-20 minutes to solidify fat.
2. Meanwhile, de-glaze the roasting pan with remaining Madeira and wine. Cook about 1 minute, until the mixture comes to a boil. Strain liquid through a fine sieve into a sauce pot.
3. Skim the fat from the chilled pan and discard. Add drippings to the sauce pot. Add turkey or chicken stock. Bring to a simmer over medium heat.
4. Dissolve cornstarch in 2 tablespoons cold water. Slowly add to the simmering mixture, whisking until gravy thickens slightly. Season with salt and pepper.

Garnish turkey with loose thyme and rosemary leaves. Serve gravy along side turkey.
Serves 16

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