Roast Turkey with Wine and Herbs Recipe – Sunset Magazine

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