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1
Preheat an oven to 350F degrees.
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2
Season both sides of each turkey breast half with salt and pepper, then sprinkle each side evenly with the parsley and 1 teaspoons.
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3
of the thyme.
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4
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.
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5
When tied together, they should form a roast of even thickness.
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6
Cut 6 to 8 pieces of kitchen twine, each about 12 inches long, and tie the turkey breast halves together at 2-inch intervals.
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7
In a small roasting pan or a large ovenproof fry pan over medium-high heat, warm the oil and 3 Tbs.
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8
of the butter.
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9
When they are nearly smoking, brown the roast for 3 to 4 minutes per side.
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10
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 165u00b0F, about 2 hours.
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11
Remove the pan from the oven, transfer the turkey to a carving board and cover loosely with aluminum foil.
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12
Let the turkey rest for 10 to 15 minutes.
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13
Meanwhile, set the roasting pan over medium heat and add the stock and the remaining 1 teaspoons.
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14
thyme.
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15
Bring to a simmer and whisk to scrape up any browned bits; keep warm.
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16
In a small saucepan over medium-low heat, melt the remaining 2 Tbs.
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17
butter.
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18
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.
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19
Add the stock from the roasting pan along with the Madeira, stirring to combine.
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20
Bring to a simmer, whisking constantly.
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21
Cook, stirring frequently, until the sauce is thickened, 3 to 4 minutes.
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22
Taste and adjust the seasonings with salt and pepper.
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23
Carve the turkey into 1/4-inch-thick slices and transfer to a warmed platter.
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24
Pour the sauce into a sauceboat and pass alongside the turkey.
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25
Serve immediately.
