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...
Roast Turkey with Wine and Herbs
Thomas J. Story
Elegant and simple, this recipe highlights quality ingredients by roasting to perfection.
Yield: Serves 10 to 12
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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