Roast Turkey with Wine and Herbs |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Elegant and simple, this recipe highlights quality ingredients by roasting to perfection. 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:
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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