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
How to Make It
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.
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.
Transfer meat to a cutting board; tent with foil (any slight pinkness will fade as meat sits). Strain pan juices into a saucepan.
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.
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.
I loved how quickly this turkey was ready. I cut up the turkey myself & made turkey stock while the turkey was cooking. However, I was really underwhelmed by the way the turkey actually turned out. It wasn't as moist as I expected it to be for basically being braised in wine. And I missed having a crispy skin on the turkey. I definitely did not love the gravy in this recipe. All in all, I think the method has promise...
This is a brilliant recipe .. incredibly easy, fast, and wonderful. The turkey (at least in my case) tasted slightly smoked .. delicious. It cooks so fast that I've darned near overcoooked it all three times .. I just cannot believe it can be done in just about an hour. Keep CHECKING the temperature .. it goes fast. Everything's good about it .. you don't have to carve it, you can still do a beautiful presentation on a platter with rosemary sprigs or olive branches, it's fast .. no getting up at 5:30 a.m. .. the oven's free for all sorts of great side dishes, you still get the bones and giblets if you ask for them .. it's the way to go!!
Don't tie up your oven for hours. This recipe is quick and easy with delicious results. Cooked it the night before Christmas and gently reheated in oven bag @ 250 degrees (prime rib was main attraction). Used all the herbs and made more traditional gravy.
I hosted 20 of my family for Christmas and wanted to cook turkey and a pork crown roast in one 36" oven. This recipe meant that the turkey and the crown roast fit in side by side roasting pans, cooked at the same temp., for the same time AND tasted delicious!
I loved this recipe! Flavor was marvelous, the carving of the thigh and breast was wonderfully simple, and the best part was that since I asked the butcher for the bones in a bag, I was able to make wonderful stock for the gravy early in the day - and no carcass to deal with on the day after Thanksgiving! I will always cook turkey this way from now on - thank you!!
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