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"I've made this turkey every Thanksgiving for the past 15 years. We all love it. The secret is to use lots of fresh parsley on top and inside and to keep basting. That creates a tender, delightful turkey." - sharon Hawk, Edwardsville, Illinois
Nutritional Facts 8 ounces cooked turkey with 5 teaspoons gravy equals 518 calories, 25 g fat (9 g saturated fat), 224 mg cholesterol, 522 mg sodium, 3 g carbohydrate, 1 g fiber, 64 g protein.
Originally published as Champagne-Basted Turkey in Taste of Home October/November 2010, p83
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviewed on Jan. 02, 2012 by np7333
Rather dry. Try putting more butter or basting juices under the skin.
Reviewed on Dec. 07, 2011 by MzBlue
Our turkey came out so moist and tasted wonderful. We will definitely be serving this for many Thanksgivings to come.
Reviewed on Oct. 22, 2011 by Tite
Everyone around our table raves about this one. I prepare two turkeys now in order to have leftovers for everyone. This recipe never disappoints...moist, flavorful, and warms up nice. Thanks TOH!
Reviewed on Oct. 17, 2011 by sylviasaturn
Turkey and gravy came out too sweet. Interesting, but I'll try a different recipe next time I cook turkey.
Reviewed on Oct. 13, 2011 by helens924
I have been making this Turkey recipe for almost 35 years. Just had guest visiting from Germany and had a special request just for the Turkey. Guests have always commented that it is the most moist white meat they have ever had. I always use a good Brut Champagne (Korbel) and the gravy is amazing. I baste the turkey at least 3-4 times and make sure the juices get in the cavity. Also, in recent years, I have added apple slices in the cavity as I do not like the stuffing in the turkey. FYI: the recipe is from Amy Vanderbilt's Complete Cookbook circa 1961.
Reviewed on Jan. 25, 2011 by veggiemamma3
I made 2 turkeys with this recipe for a HUGE crowd for Thanksgiving. It was a crowd pleaser!
Reviewed on Jan. 05, 2011 by lyn17
I made this at Thanksgiving and the flavor was very good. I bought a couple of extra turkeys while they were on sale and today will be making this again. Turkey tonight and turkey gumbo this weekend!
Reviewed on Dec. 29, 2010 by SpringinMT
My mom has always cooked, so this was my 1st year cooking Thanksgiving. I followed this recipe to a T... and WOW... It was amazing.. I also used the fool proof gravy recipe on the next page over & everyone went on & on about it... They were still talking about it on Christmas..Thanks! It will surely be used again next year.
Reviewed on Dec. 26, 2010 by jenniferhadden
I cooked my first turkey for thanksgiving and used this recipe. It turned out great and everyone loved it.
Reviewed on Dec. 25, 2010 by Csuzanne
I made this for Thanksgiving and it was so delicious everyone wanted me to make it for Christmas, This is definately a keeper.
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