Skip carving at the table and speed up the roasting, by cutting your turkey into parts prior to cooking. If you want something a little different for your Thanksgiving this year, this turkey is a great way to go. Using this method, you can cook a 12 pound turkey from start to finish in under an hour!
This recipe produces an unbelievably moist turkey, full of flavor from fresh herbs and wine. Best of all, I especially love being able to serve the turkey within minutes from the oven without waiting for it to be carved.
A few years ago, I wrote Simple Turkey Roasting for Beginners a.k.a. “Everything I wish I’d known that no one ever mentions about cooking turkeys.” Feel free to check out that post for tips on roasting a traditional whole bird.
- 1 turkey cut into 7 or 8 pieces (see cook's note)
- 1/4 cup olive oil
- 1 tablespoon minced fresh sage
- 1 tablespoon minced fresh thyme
- 1 tablespoon minced fresh rosemary
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 cup white wine
- 1/3 cup marsala wine
- 3 tablespoons cranberry sauce red currant or raspberry jam
- Preheat oven to 400 degrees. In a large roasting pan, coat the turkey pieces with the oil. Sprinkle with salt, pepper and 2/3 of the fresh herbs. Remove the thighs and the breasts to a separate bowl. Place the drumsticks and wings in the pan skin side down. Add the wine to the pan with the turkey. Roast for 15 minutes.
- Remove the turkey from the oven and turn over the drumsticks and wings. Add the breasts and thighs to the pan, skin side up. Roast 45 minutes, or until a thermometer inserted in the breast reads 160 degrees. Transfer the meat to a cutting board and tent with foil, any pinkness should fade as the meat rests.
- Strain the pan juices into a saucepan. Add marsala, jam and the remaining herbs. Bring to a boil and then reduce heat to a simmer for about 3 minutes, season with salt to taste. Pour juices into a small pitcher for serving. Carve the thighs and breast meat into chunks and arrange the pieces on a platter. Enjoy!
If you use a butcher to cut up your turkey, this meal is a breeze. If you are going to section it yourself, here's a link to a step-by-step tutorial for cutting up the raw bird. Allow about 15-20 minutes to section the bird, if you've never done it before.