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butter-and-herb-roasted turkey with madeira jus

butter-and-herb-roasted turkey with madeira jus



3  Tbs. extra-virgin olive oil 

 Neck from a 13- to 14-lb. turkey,  cut into 3 or 4 pieces 

 Giblets from a 13- to 14-lb. turkey, chopped (optional) 

 Sea salt 

4  medium cloves garlic, chopped 

2  medium carrots, chopped 

2  large celery stalks, chopped 

1  large yellow onion, chopped 

1  dried bay leaf 

3  to 4 sprigs fresh flat-leaf parsley 

2  to 3 fresh sage leaves 

1  small sprig fresh rosemary 

2  to 3 cups lower-salt chicken broth 

1  cup Madeira

1   13- to 14-lb. turkey (preferably fresh;  not kosher or self-basting) 

 1/2  medium lemon 

Sea salt
1   medium head garlic, separated  into cloves and peeled 

1/2  cup unsalted butter, softened 

1  Tbs. finely chopped fresh thyme  Freshly ground black pepper

4  sprigs fresh sage (7 to 8 inches long) 

4   sprigs fresh rosemary  (6 to 7 inches long) 

 1/3  cup celery leaves (optional)


MAKE THE BROTH . Heat 2 Tbs. of the oil in a 10-inch straightsided skillet over medium-high heat. Cook the neck and giblets (if using) with a pinch of salt, stirring often, until browned, 9 to 10 minutes .

Transfer the neck and giblets to a bowl. Heat the remaining 1 Tbs. oil and add the garlic, carrots, celery, onion, bay leaf, and a big pinch of salt. Cook, stirring often, until browned, 8 to 9 minutes 

Return the neck and giblets to the skillet. Add the parsley, sage, and rosemary. Add  
11/2 cups of water, 2 cups of the broth, and  the Madeira. Bring to a boil; then reduce the heat and simmer, partially covered, until intensely flavorful, about 21/2 hours. If the  liquid level drops enough to expose the solids, add more broth. 

Strain the broth through a fine sieve into a large bowl — you’ll have 2 to 21/2 cups. 

ROAST THE TURKEY Position a rack in the bottom of the oven and heat the oven to 325°F. Put a V-rack in a large roasting pan. 

Rinse and dry the turkey. Rub the inside of the body and neck cavities with the cut side of the lemon half, and sprinkle 1 tsp. salt inside the cavities. 

Thinly slice 3 garlic cloves. Carefully slide your hands under the skin of the turkey to loosen it from the breast. Push the garlic slices between the skin and the breast, being careful not to tear the skin 

Mix the butter with the thyme, 2 tsp. salt, and a few grinds of pepper in a small bowl. Spread half of the butter inside the body cavity of the turkey. Put the lemon half, 3 sage sprigs, 3 rosemary sprigs, the celery leaves (if using), 

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