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Spiced Turkey Breast with Madeira Gravy

Spiced Turkey Breast with Madeira Gravy

  • Yield: Serves 8
  • Prep Time: 15 minutes
  • Cooking Time: 1 hour, 25 minutes
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  • 7lb Turkey breast
  • 1 1/2 tsp Grapeseed oil
  • 1 tbsp Light brown sugar
  • 1 tbsp Smoked paprika
  • 1 tsp Ground cumin
  • 1/4 tsp Cayenne
  • 2 tbsp Butter, at room temperature, divided
  • 2 tbsp Shallots, chopped
  • 14 oz Low-sodium chicken broth
  • 2/3 cup Dry Madeira wine
  • 4 tsp Cornstarch


  1. Preheat oven to 450F.
  2. Line a roasting pan with foil; add 2 cups water to pan. Place turkey on a roasting rack and set in roasting pan; rub top of turkey with oil. In a small bowl combine brown sugar, paprika, cumin, cayenne, and salt to taste. Rub on turkey.
  3. Roast turkey, uncovered, 30 minutes. Reduce heat to 400F. Cover turkey loosely with foil and roast 40 minutes more or until an instant-read thermometer registers 165F.
  4. Transfer turkey to a serving platter; reserve 1/4 cup of the drippings (fat skimmed). Cover turkey loosely with foil to keep warm. Let stand 15 minutes.
  5. Meanwhile, for the gravy, in a medium saucepan melt 1/2 tablespoon of the butter over medium-low heat. Add shallots; cook 3 minutes or until softened. Add broth, wine and reserved drippings; bring to boiling. Cook until reduced to 1 3/4 cups. In a small bowl dissolve cornstarch in 2 tablespoons cold water. Whisk into saucepan; cook and stir 1 minute. Remove from heat; whisk in remaining 1 1/2 tablespoons butter, and salt and pepper to taste.
  6. Slice turkey, and serve with gravy.