Ingredient Checklist


Instructions Checklist
  • Heat oven to 425 degrees. Rinse turkey breast; pat dry. Rub breast with salt and pepper.

  • Strew roasting pan with onions, carrots, and celery; set turkey over vegetables. Roast until breast is cooked through, about 1 1/2 hours; interior temperature should be about 170 degrees.

  • Cut breast in half; transfer one half to a cutting board, tent with foil to warm, and set aside. Reserve other half for later use.

  • Place roasting pan over two medium-hot burners on range. Sprinkle cooked vegetables and drippings with flour, and cook, stirring constantly, until flour forms a golden-brown film over bottom of roasting pan and vegetables are completely coated with film and turkey drippings, 2 to 3 minutes. Do not let pan get too hot, or drippings will burn.

  • Pour Madeira slowly into pan, and cook, scraping up film from pan with a wooden spoon until a thin paste forms, about 1 minute. Slowly add stock, stirring, until paste thins to a thick liquid. Continue adding stock, stirring, until gravy is desired consistency. Season to taste with salt, pepper, and a splash more Madeira, if desired. Strain gravy, pressing down on solids with a rubber spatula to extract juices and flavor. Discard solids; transfer gravy to the top of a double boiler to keep warm, or let cool and refrigerate.

Reviews (1)

17 Ratings
  • 5 star values: 4
  • 4 star values: 5
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 1
Rating: Unrated
This is SO GOOD! Almost turned the oven down thinking the turkey would burn at so high a temp, but as I always do the first time I try a new recipe, I followed it as directed and was incredibly pleased with the results. Crispy, tasty skin, juicy breast meat, caramelized vegetables, yummy gravy! You could surely just add extra chicken broth instead of Madeira to the gravy. I've made this several times and it is always wonderful. Thank you for the recipe!