MAHOGANY MADEIRA ROAST TURKEY
A delicious Southern Thanksgiving recipe - a family favorite! The turkey roasts to a delicious mahogany color - and the leftover carcass makes THE best soup stock! Southern Living November 1991
Provided by Metlantis
Categories Poultry
Time 3h30m
Yield 1 Turkey, 12 serving(s)
Number Of Ingredients 9
Steps:
- Combine first 4 ingredients and juice of 1 lemon half; set aside.
- Remove giblets and neck from turkey; reserve for other uses. Rinse turkey with cold water; pat dry. Tie ends of legs to tail with cord if legs are not tucked under flap of skin. Lift wingtips up and over back, and tuck under bird.
- Place turkey on rack of a roasting pan, breast side up; rub turkey with other lemon half, squeezing juice over turkey. Spray turkey with cooking spray. Insert meat thermometer into meaty part of thigh, making sure it does not touch bone.
- Bake at 325 degrees for 3 hours or until meat thermometer reaches 185 degrees, basting every 30 minutes after the first hour with Madeira mixture. If turkey starts to brown too much, cover with aluminum foil.
- When turkey is 2/3 done, cut the cord or band of skin holding drumsticks to tail; this will ensure that thighs are cooked internally. Turkey is done when drumsticks are easy to move up and down. Let stand 15 minutes before carving.
- Measure remaining basting mixture and pan juices from turkey. Using 1 tablespoon cornstarch to each cup of drippings, combine cornstarch and 1/4 cup water, stirring until smooth; stir into pan drippings. Bring to a boil; boil 1 minute, stirring constantly. Serve.
Nutrition Facts : Calories 820.5, Fat 44.1, SaturatedFat 15.1, Cholesterol 329.1, Sodium 656.9, Carbohydrate 2.7, Fiber 0.2, Sugar 0.8, Protein 93.3
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