Thomas J. Story
Total Time
2 Hours 30 Mins
Yield
Serves 10 to 12

Elegant and simple, this recipe highlights quality ingredients by roasting to perfection.

How to Make It

Step 1

Preheat oven to 400°. In a bowl, coat turkey with oil, 2 tsp. of each herb, 2 tsp. salt, and pepper; turn to coat. Pour 1 cup wine into a roasting pan. Add legs and wings. Roast 15 minutes, skin side down.

Step 2

Turn legs and wings over; add thighs and breast to pan, skin side up. Pour in remaining wine. Roast 45 minutes to 1 hour, or until a thermometer inserted in thickest part of breast and thighs reads 160° and juices run clear.

Step 3

Transfer meat to a cutting board; tent with foil (any slight pinkness will fade as meat sits). Strain pan juices into a saucepan.

Step 4

Add marsala, jelly, and remaining herbs; bring to a boil. Reduce heat and simmer 3 minutes; season with salt. Spoon off fat. Pour juices into individual pitchers for serving if you like.

Step 5

Carve thighs and breast meat into chunks or slices and arrange on a platter with legs and wings. Garnish with olive sprigs if you like.

Step 6

*Ask your butcher to cut turkey into 7 pieces (leave breast whole) and bone out thighs and breast.

Step 7

Note: Nutritional analysis is per serving.

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