Thomas J. Story
YieldsServes 10 to 12Total Time2 hrs 30 mins
Elegant and simple, this recipe highlights quality ingredients by roasting to perfection.

How to Make It

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 6
6

*Ask your butcher to cut turkey into 7 pieces (leave breast whole) and bone out thighs and breast.

Step 7
7

Note: Nutritional analysis is per serving.

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

Directions

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 6
6

*Ask your butcher to cut turkey into 7 pieces (leave breast whole) and bone out thighs and breast.

Step 7
7

Note: Nutritional analysis is per serving.

Roast Turkey with Wine and Herbs