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Roast Turkey with Wine and Herbs (cut prior to cooking)

Serves 10-12

Cutting the turkey prior to cooking means you have all pieces cooked perfectly. Plus the turkey doesn't cool at the table while it's carved.

Time: 2-2.5 hours


  • 1 turkey, 12-14 lbs, cut up by the butcher
    (ask butcher to cut turkey into 7 pieces, leaving breast whole) and bone out thighs and breast)
  • ¼ cup olive oil
  • 1 tbsp each minced fresh sage, rosemary, and thyme, divided
  • About 2 tsp kosher salt
  • 1 tsp freshly ground black pepper
  • 2 cups white wine, divided
  • 1/3 cup Marsala
  • 3 tbsp red currant jelly


  1. Preheat oven to 400 degrees F. In a bowl, coat turkey with avocado or extra light olive oil, 2 tsp of each herb, 2 tsp salt, and pepper. Turn to coat. Pour 1 cup of white 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 desired.

December 2022

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