Roast Turkey with Madeira Gravy

From EatingWell: November/December 1996, The Essential EatingWell Cookbook (2004)

This gorgeous herb-rubbed turkey - complete with luscious gravy - is the quintessential holiday centerpiece. It is particularly fitting for Thanksgiving because Madeira, a fortified wine from the Portuguese island of the same name, flowed like water through the Colonies, having arrived here as ballast in ships. Sweet and mellow, reminiscent of sherry, Madeira beautifully enhances a turkey gravy.

READER'S COMMENT:

"I too have used this recipe many times since it was first published in Eating Well. I always have much moister breast meat with this recipe than anyone I know. "

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2 Reviews for Roast Turkey with Madeira Gravy

11/25/2010

Anonymous

I too have used this recipe many times since it was first published in Eating Well. I always have much moister breast meat with this recipe than anyone I know.

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11/24/2009

Anonymous

I LOVE this gravy! it is light and delicate tasting yet full of flavor. I have been doing this gravy every year since the first year it was published. I have tried many other gravies as well but always end up with this one! Highly recommend it!

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