Best Madeira Gravy For Turkey Recipes

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PERFECT TURKEY GRAVY



Perfect Turkey Gravy image

Learn how to make the perfect gravy for Thanksgiving using caramelized, brown bits from the bottom of the roasting pan, homemade Giblet stock, Madeira wine, and salt and pepper for seasoning.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Yield Makes 3 cups

Number Of Ingredients 7

Giblet Stock
Perfect Roast Turkey 101
1 1/2 cups Madeira wine
3 tablespoons all-purpose flour
2 teaspoons minced fresh rosemary
3/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

Steps:

  • Make giblet stock while turkey is roasting.
  • Transfer roasted turkey to a large platter. Pour juices from the pan into a fat separator. Set aside to separate, about 10 minutes.
  • Strain stock, discarding solids, and return to saucepan; warm over low heat. Place roasting pan on top of stove over medium-high heat. Pour Madeira into measuring cup, then into pan, and let it bubble; scrape bottom and sides of pan with a wooden spoon to dislodge cooked-on bits.
  • Make a slurry: Place flour in a glass jar with a tight-fitting lid. Ladle 1 cup stock into jar, and close lid. Shake until combined. Slowly pour into roasting pan; stir to incorporate. Cook over medium heat, stirring until flour is cooked, 2 to 3 minutes. Slowly stir in remaining stock.
  • Raise heat to medium high. Add the dark drippings that have settled to the bottom of the fat separator to roasting pan. Discard fat. Stir in rosemary. Season with salt and pepper. Cook 10 to 15 minutes to reduce and thicken. (For thicker gravy, add 1 more tablespoon flour and 1/2 cup less stock.)
  • Strain liquid from pan through a very fine sieve. Adjust seasoning. Keep warm in heat-proof bowl over a pan of simmering water until ready to serve.

MADEIRA GRAVY



Madeira Gravy image

Maderia, a fortified wine, brings wonderful flavor to this Thanksgiving pan gravy, quickly whisked together after the bird emerges from the oven. As with any gravy, the flavor of the stock is essential here, so it's absolutely worth the time to make your own.

Provided by Steven Raichlen

Categories     sauces and gravies

Time 10m

Yield About 3 cups

Number Of Ingredients 8

Turkey drippings from drip pan (optional)
2 to 2 1/2 cups turkey or chicken stock, preferably homemade
1/4 cup Madeira wine
3 tablespoons unsalted butter
2 shallots, minced
3 tablespoons flour
1/4 cup heavy cream
Salt and freshly ground black pepper to taste

Steps:

  • Pour the turkey drippings from the pan through a strainer into a fat separator. Pour turkey juices (minus fat) into a large heatproof measuring cup, and add enough turkey or chicken stock to make 2 1/2 cups. Place pan over high heat, and deglaze it with Madeira. Strain pan mixture into measuring cup.
  • Melt butter in a saucepan. Add shallots, and cook over medium heat until soft and translucent, 3 minutes, stirring with a wooden spoon. Add flour, and cook until a dark golden brown, 2 minutes, stirring with a wooden spoon.
  • Remove saucepan from heat, and whisk in stock-Madeira mixture and heavy cream. Return to heat, and gradually bring sauce to a boil, whisking steadily. Briskly simmer thickened sauce until slightly reduced, whisking often, about 3 minutes. Add salt and pepper to taste.

Nutrition Facts : @context http, Calories 155, UnsaturatedFat 4 grams, Carbohydrate 10 grams, Fat 11 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 6 grams, Sodium 328 milligrams, Sugar 3 grams, TransFat 0 grams

MADEIRA GRAVY FOR TURKEY



Madeira Gravy for Turkey image

From a newspaper clipping in my files which states that it is adapted from "BBQ USA" by Steven Raichlen (Workman, 2003).

Provided by Oolala

Categories     Sauces

Time 20m

Yield 3 cups, 12-15 serving(s)

Number Of Ingredients 9

turkey drippings (optional)
2 -2 1/2 cups turkey broth
1/4 cup madeira wine
3 tablespoons unsalted butter
2 shallots, minced
3 tablespoons flour
1/4 cup heavy cream
salt, to taste
fresh ground pepper, to taste

Steps:

  • Pour turkey drippings through a stainer into a fat separator. Pour turkey juices (minus fat) into a large heatproof measuring cup, add enough turkey stock to make 2 1/2 cups.
  • Place drip pan over high heat and deglaze it with Madeira. Strain the pan mixture into measuring cup.
  • Melt butter in a saucepan. Add shallots, and cook over medium heat until soft and translucent, 3 minutes, stirring with a spoon. Add flour, and cook until dark golden brown, 2 minutes, stirring with a spoon.
  • Remove saucepan from heat, whisk in stock-Madeira mixture and heavy cream.
  • Return to heat, and gradually bring sauce to a boil, whisking steadily.
  • Briskly simmer thickened sauce until slightly reduced, whisking often, about 3 minutes.
  • Add salt and pepper to taste.

Nutrition Facts : Calories 56.2, Fat 4.7, SaturatedFat 3, Cholesterol 14.4, Sodium 3, Carbohydrate 2.3, Fiber 0.1, Sugar 0.1, Protein 0.4

ROASTED TURKEY BREAST WITH MADEIRA SAUCE



Roasted Turkey Breast With Madeira Sauce image

Make and share this Roasted Turkey Breast With Madeira Sauce recipe from Food.com.

Provided by Mimi Bobeck

Categories     One Dish Meal

Time 2h20m

Yield 8 serving(s)

Number Of Ingredients 9

2 (2 1/2-3 lb) boneless turkey breast halves
salt & freshly ground black pepper, to taste
1 tablespoon chopped fresh flat-leaf parsley
2 teaspoons chopped fresh thyme
2 tablespoons canola oil
5 tablespoons unsalted butter
1 1/2 cups chicken or 1 1/2 cups turkey broth
2 tablespoons all-purpose flour
2 tablespoons madeira wine

Steps:

  • 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.

ROAST TURKEY WITH SAUSAGE FENNEL STUFFING AND MADEIRA GRAVY



Roast Turkey with Sausage Fennel Stuffing and Madeira Gravy image

Categories     turkey     Roast     Thanksgiving     Gourmet

Yield Serves 8

Number Of Ingredients 9

a 12- to 14-pound turkey, neck and giblets (excluding liver) reserved for making gravy
sausage fennel stuffing
1 stick (1/2 cup) unsalted butter, softened
2 cups turkey giblet stock or chicken broth
For gravy
1 1/4 cups Sercial Madeira
1/2 cup all-purpose flour
4 cups turkey giblet stock or chicken broth
Garnish: fresh small fennel bulbs, (sometimes called anise), quartered with fronds attached, fresh small white onions with greens attached, fresh thyme sprigs

Steps:

  • Preheat oven to 325°F.
  • Rinse turkey and pat dry inside and out. Season turkey inside and out with salt and pepper and pack neck cavity loosely with some stuffing. Fold neck skin under body and fasten with a skewer. Fill body cavity loosely with some remaining stuffing and truss turkey. Transfer remaining stuffing to a buttered 1 1/2- to 2-quart shallow baking dish and reserve, covered and chilled.
  • Spread turkey with butter and on a rack in a roasting pan roast in oven until a meat thermometer inserted in fleshy part of a thigh registers 180°F. and juices run clear when thigh is pierced, 3 1/4 to 4 hours.
  • During last 1 1/2 hours of roasting, drizzle reserved stuffing with stock or broth and bake, covered, 1 hour. Transfer turkey to a heated platter, reserving juices in roasting pan, and discard string. Keep turkey warm, covered loosely with foil.
  • Make gravy:
  • Skim fat from pan juices, reserving 1/3 cup fat, and deglaze pan with Madeira over moderately high heat, scraping up brown bits. Bring Madeira to a boil and remove pan from heat.
  • In a saucepan whisk together reserved fat and flour and cook roux over moderately low heat, whisking, 3 minutes. Add Madeira mixture and stock or broth in a stream, whisking, and simmer, whisking occasionally, 5 minutes. Season gravy with salt and pepper and transfer to a heated gravy boat.
  • Garnish turkey with fennel, onions, and thyme.

PORCINI-RUBBED TURKEY WITH SHIITAKE-MADEIRA GRAVY



Porcini-Rubbed Turkey with Shiitake-Madeira Gravy image

With its use of dried porcini in the turkey rub and fresh shiitakes in the light gravy, this recipe from the late food writer Michael McLaughlin is a fine example of his signature style: deeply flavorful seasonal cooking. You can make the turkey stock for the gravy up to two days ahead.

Yield Makes 8 to 10 servings

Number Of Ingredients 13

1/2 ounce dried porcini mushrooms
2 tablespoons (1/4 stick) unsalted butter, room temperature
1 14-pound turkey; neck, heart, and gizzard reserved for stock
4 cups low-salt chicken broth
1 large onion, cut into 8 pieces
4 medium carrots, coarsely chopped
4 garlic cloves, peeled
2 tablespoons vegetable oil
6 cups Turkey Stock
7 tablespoons unsalted butter, room temperature
1/4 cup all purpose flour
1 pound fresh shiitake mushrooms, stemmed, caps sliced
1/2 cup Madeira

Steps:

  • Grind dried porcini in processor until almost reduced to powder, with some larger bits remaining, about 4 minutes. Transfer to sieve. Shake powdered porcini into bowl; mix in 2 tablespoons butter. Reserve larger bits in sieve. Rinse turkey inside and out; pat dry with paper towels. Place turkey on small rack set in large roasting pan. Rub porcini butter over outside of turkey; sprinkle with salt and pepper. Bring porcini bits and chicken broth to boil in small saucepan. Remove from heat; reserve for basting. (Turkey and porcini broth can be made 1 day ahead. Cover separately; chill.)
  • Set rack at lowest position in oven and preheat to 325°F. If stuffing turkey, spoon stuffing loosely into main cavity and neck cavity. Tuck wing tips under; tie legs together loosely. Roast turkey 1 hour 15 minutes, covering loosely with foil if browning quickly. Toss onion, carrots, garlic, and oil in bowl to coat; scatter in pan around turkey. Baste with 1 cup porcini broth. Continue to roast turkey until thermometer inserted into thickest part of thigh registers 175°F, basting with 3/4 cup porcini broth and pan juices every 45 minutes, about 2 hours 30 minutes for unstuffed and 3 hours for stuffed. Transfer turkey to platter; let stand 30 minutes (internal temperature will increase 5 to 10 degrees).
  • Place roasting pan over 2 burners. Add turkey stock and any remaining porcini broth and bring to boil, scraping up browned bits. Strain turkey broth into heavy large saucepan; spoon off fat.
  • Mix 4 tablespoons butter and flour in bowl to form paste. Melt 3 tablespoons butter in large skillet over medium heat. Add mushrooms. Cover; cook until mushrooms release liquids, stirring occasionally, about 8 minutes. Add Madeira; boil until wine evaporates, about 2 minutes. Add mushroom mixture to turkey broth; bring to boil. Whisk in flour paste. Reduce heat to medium; simmer until gravy thickens, whisking occasionally, about 5 minutes. Season with salt and pepper.
  • Serve turkey with gravy.

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