Roast Turkey with Wine and Herbs

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5 from 1 vote

Recipe adapted from and with thanks to Sunshine Margaret

Prep Time20 mins

Cook Time1 hr

Total Time1 hr 20 mins

Course: Main Course

Cuisine: American

Keyword: roast turkey with wine and herbs

Calories: 4520kcal

Ingredients

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

Instructions

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!

Notes

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.

Nutrition