• 10servings
  • 290calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsC, P
MineralsNatrium, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 turkey (12 to 14 lbs.), cut up by butcher*

  2. 1/4 cup olive oil

  3. 1 tablespoon minced fresh sage, divided

  4. 1 tablespoon minced fresh rosemary, divided

  5. 1 tablespoon minced fresh thyme, divided

  6. About 2 tsp. kosher salt

  7. 1 teaspoon freshly ground black pepper

  8. 2 cups white wine, divided

  9. 1/3 cup marsala

  10. 3 tablespoons red currant jelly

Instructions Jump to Ingredients ↑

  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.

  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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