Roast Turkey with Wine and Herbs

Roast Turkey with Wine and HerbsRecipe
Thomas J. Story
Elegant and simple, this recipe highlights quality ingredients by roasting to perfection.


Serves 10 to 12
Total time: 2 Hours, 30 Minutes

Recipe from


Recipe Time

Total: 2 Hours, 30 Minutes

Nutritional 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


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


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.

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

Note: Nutritional analysis is per serving.