Roast Turkey with Wine and Herbs

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


Serves 10 to 12

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.


November 2009