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.
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.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
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.
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.