Roasted Turkey Breast with Madeira Sauce
- 2 boneless turkey breast halves, each 2 1/2 to
- Salt and freshly ground pepper, to taste
- 1 Tbs. chopped fresh flat-leaf parsley
- 2 tsp. chopped fresh thyme
- 2 Tbs. canola oil
- 5 Tbs. unsalted butter
- 1 1/2 cups chicken or turkey stock
- 2 Tbs. all-purpose flour
- 2 Tbs. Madeira wine
Season both sides of each turkey breast half with salt and pepper, then sprinkle each side evenly with the parsley and 1 tsp. of the thyme.
Lay one breast half, skin side down, on a clean work surface and lay the other breast half, skin side up, on top of the first, with the thickest parts of each breast at opposite ends. When tied together, they should form a roast of even thickness. Cut 6 to 8 pieces of kitchen twine, each about 12 inches long, and tie the turkey breast halves together at 2-inch intervals.
In a small roasting pan or a large ovenproof fry pan over medium-high heat, warm the oil and 3 Tbs. of the butter. When they are nearly smoking, brown the roast for 3 to 4 minutes per side. Transfer the pan to the oven and roast the turkey, turning occasionally, until an instant-read thermometer inserted into the center of the meat registers 165°F, about 2 hours.
Remove the pan from the oven, transfer the turkey to a carving board and cover loosely with aluminum foil. Let the turkey rest for 10 to 15 minutes.
Meanwhile, set the roasting pan over medium heat and add the stock and the remaining 1 tsp. thyme. Bring to a simmer and whisk to scrape up any browned bits; keep warm.
In a small saucepan over medium-low heat, melt the remaining 2 Tbs. butter. Whisk in the flour until smooth and blended and cook, whisking constantly, until the mixture thickens and just begins to turn golden, 1 to 2 minutes. Add the stock from the roasting pan along with the Madeira, stirring to combine. Bring to a simmer, whisking constantly. Cook, stirring frequently, until the sauce is thickened, 3 to 4 minutes. Taste and adjust the seasonings with salt and pepper.
Carve the turkey into 1/4-inch-thick slices and transfer to a warmed platter. Pour the sauce into a sauceboat and pass alongside the turkey. Serve immediately.