Servings: 10 to 12, with a good probability of leftovers
Butter, garlic, and fresh herbs flavor this juicy roasted turkey. A Madeira jus, made from homemade turkey broth and the pan drippings, is quicker to make than traditional gravy and just as delicious.
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Make Ahead Tips
The broth for the Madeira jus—before the turkey drippings are added—may be prepared two days ahead and refrigerated in an airtight container. After roasting, the turkey can rest at room temperature for up to one hour. Reheat the broth before making the jus.
I've made this one for years now. its been the best juiciest turkey I've ever had.
This was a really delicious turkey -made it last Thanksgiving. Gorgeous golden-brown skin, very tender meat and extremely flavorful. The "au jus" was FANTASTIC and got rave reviews around the dinner table -many guests commented that it was better than gravy (which makes total sense : it is pure flavor, undiluted by any flour!). I thought the instructions were thorough and easy to follow, too.
I made this for our Thanksgiving dinner and I'm glad I did. It was the first time that I've had the taste of the herbs truly come through the meat. I also brined it in a lobster pot using the maple-garlic-bay brine from the Herb-Butter Roasted Turkey from Sept 2007. The Madeira Jus kept its flavor after diluting with water to reduce the saltiness. Will definitely use this again.
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