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!!
Roast Turkey with Wine and Herbs
More From Sunset
2 Hours, 30 Minutes
Amount per serving
- Calories: 290
- Calories from fat: 46%
- Protein: 32g
- Fat: 15g
- Saturated fat: 3.6g
- Carbohydrate: 5.4g
- Fiber: 0.1g
- Sodium: 404mg
- Cholesterol: 93mg
- 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.
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