ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Roast Turkey with Wine and Herbs

Thomas J. Story
Total time 2 hrs, 30 mins
Yield Serves 10 to 12
Elegant and simple, this recipe highlights quality ingredients by roasting to perfection.


  • 1 turkey (12 to 14 lbs.), cut up by butcher*
  • 1/4 cup olive oil
  • 1 tablespoon minced fresh sage, divided
  • 1 tablespoon minced fresh rosemary, divided
  • 1 tablespoon minced fresh thyme, divided
  • About 2 tsp. kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 cups white wine, divided
  • 1/3 cup marsala
  • 3 tablespoons red currant jelly

Nutrition Information

  • calories 290
  • caloriesfromfat 46 %
  • protein 32 g
  • fat 15 g
  • satfat 3.6 g
  • carbohydrate 5.4 g
  • fiber 0.1 g
  • sodium 404 mg
  • cholesterol 93 mg

How to Make It

  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.

  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.

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

  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.

  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.

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

  7. Note: Nutritional analysis is per serving.