Wednesday, November 14, 2012

Roast Turkey with Wine and Herbs

Roast Turkey with Wine and Herbs recipe by Barefeet In The Kitchen
If you want something a little different for your Thanksgiving this year, this turkey is a great way to go. Skip carving at the table and speed up the roasting, by cutting your turkey into parts prior to cooking. This method produces an unbelievably moist turkey, full of flavor with fresh herbs and wine. Best of all, I cooked a 12 pound turkey from start to finish in under an hour. I loved that I was able to serve the turkey within minutes from the oven without waiting for it to be carved.

Last year, I wrote Simple Turkey Roasting for Beginners a.k.a. "Everything I wish I'd known that no one ever mentions about cooking turkeys." Feel free to check out that post for tips on roasting a traditional whole bird.

Roast Turkey with Wine and Herbs
recipe by Sunset Magazine
(printable recipe)

1 turkey, cut into 7 or 8 pieces *
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
3 tablespoons cranberry sauce, red currant or raspberry jam

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 sits.

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!

* If you use a butcher to cut up your turkey, this meal is a breeze. If you are going to tackle it on your own, here is a link to a tutorial with pictures for cutting up the raw bird.

Roast Turkey with Wine and Herbs recipe by Barefeet In The Kitchen




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6 comments:

  1. I love this idea, especially since I roast turkeys during the year, not just at Thanksgiving. It's one thing to present a beautiful bird on the big day, but for the rest of the time, no one cares what it looks like coming out of the oven, just how it tastes. I can see that this is amazingly moist and tender. Thanks for the recipe!

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  2. Looks like a great idea for some other day, but I think I'd be banned from the state if I dared mess with the roast turkey tradition! Since there are many more of "them" than "me", I'll remember this in January!

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  3. I'm still wrestling with the idea of (maybe?) not doing a turkey this year, but if I cave in, this might be the way to go, thanks Mary!

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  4. This is a great idea Mary - and it looks tender and moist - yum! I'm ready for Thanksgiving - looks like you are too. Have a good evening.

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  6. Sorry I got a bit confused! Take 2 - nice turkey and lovely plate. We don't celebrate Thanksgiving but I always cook turkey at Christmas regardless of the weather! It just wouldn't be Christmas without turkey, but I do love the idea of jointing it before going in the oven, as you say cuts down the cooking time and the time carving. Good idea.

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