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
Total:
Recipe from Sunset

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Recipe Time

Total: 2 Hours, 30 Minutes

Nutritional Information

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

Ingredients

  • 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

Preparation

  1. 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. 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. 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. 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. 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.
  6. *Ask your butcher to cut turkey into 7 pieces (leave breast whole) and bone out thighs and breast.
  7. Note: Nutritional analysis is per serving.
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