Slow-Roasted Herb & White Wine Turkey

Name: Slow-Roasted Herb & White Wine Turkey
Prep time: 300 min
Total time: 300 min
Yield: 1 servings
Cuisine: Française
Ingredients: 1 whole turkey, 5–6 kg; 1/2 bottle dry white wine; juice of 1 lemon; 3 garlic cloves, minced; 1 onion, quartered; 250 g mayonnaise; 2 tbsp Herbes de Provence or mixed dried herbs; 1 bay leaf; a handful of fresh parsley; 2 tsp hot sauce; 2 tbsp salt; 500 g baby potatoes, parboiled

By Marie Lefebvre · Updated November 2, 2026

A whole turkey marinated overnight in white wine, lemon and fragrant herbs, then slow-roasted until irresistibly golden. This showstopper centrepiece fills your kitchen with an incredible aroma and rewards your patience with perfectly juicy meat. Crispy potatoes braised in the pan drippings complete the feast.

Prep⏱️ 300 min

Servings👥 1 servings

Difficulty📊 Medium

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🛒 Ingredients

1 servings

1 whole turkey, 5–6 kg
1/2 bottle dry white wine
juice of 1 lemon
3 garlic cloves, minced
1 onion, quartered
250 g mayonnaise
2 tbsp Herbes de Provence or mixed dried herbs
1 bay leaf
a handful of fresh parsley
2 tsp hot sauce
2 tbsp salt
500 g baby potatoes, parboiled

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Directions

1
The day before, clean and pat the turkey dry. In a bowl, combine mayonnaise, white wine, lemon juice, garlic, hot sauce, salt and dried herbs into a smooth paste. Rub the mixture all over the turkey, inside the cavity and under the skin where possible. Stuff the cavity with the onion, bay leaf and parsley. Cover and refrigerate overnight.
2
Remove the turkey from the fridge 30 minutes before cooking. Preheat the oven to 150 °C (300 °F). Place the turkey in a roasting pan, seal tightly with aluminium foil and roast for approximately 4 hours.
3
Every 45 minutes, lift the foil and baste the turkey with the pan juices. Remove the foil for the last hour of cooking to allow the skin to turn golden and crispy.
4
Check doneness by piercing the thigh with a fork or skewer — the juices should run completely clear. Remove from the oven and rest, loosely tented with foil, for at least 15 minutes before carving.
5
Add the parboiled baby potatoes to the pan drippings and return to the oven for 20 minutes until golden and crispy. Serve alongside the carved turkey.

💡 Chef's Tip

Letting the turkey rest is non-negotiable — it keeps every slice moist. If the skin needs more colour, switch to the grill setting for 3–4 minutes at the very end, keeping a close eye on it.