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Champagne-Basted Turkey

Champagne-Basted Turkey
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
16 ServingsPrep: 20 min. Bake: 3-1/2 hours + standing

Ingredients

  • 1 turkey (14 to 16 pounds)
  • 1/4 cup butter, softened
  • 1 teaspoon salt
  • 1 teaspoon celery salt
  • 3/4 teaspoon pepper
  • Fresh sage and parsley sprigs, optional
  • 2 cups Champagne or other sparkling wine
  • 2 medium onions, chopped
  • 1-1/2 cups minced fresh parsley
  • 1 cup condensed beef consomme, undiluted
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried marjoram
  • GRAVY:
  • 1 tablespoon butter
  • 1 tablespoon all-purpose flour

Directions

  • Pat turkey dry. Combine the butter, salt, celery salt and pepper; rub
  • over the outside and inside of turkey. Place sage and parsley sprigs
  • in cavity if desired. Tuck wings under turkey; tie drumsticks
  • together. Place breast side up on a rack in a roasting pan.
  • Bake, uncovered, at 325° for 30 minutes. In a large bowl, combine
  • the Champagne, onions, parsley, consomme, thyme and marjoram; pour
  • into pan. Bake for 3 to 3-1/2 hours longer or until a meat
  • thermometer reads 180°, basting occasionally with Champagne
© Taste of Home 2013

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Champagne-Basted Turkey (continued)

Directions (continued)

  • mixture. Cover loosely with foil if turkey browns too quickly. Cover
  • and let stand for 20 minutes before slicing.
  • For gravy, strain drippings into a small bowl. In a small saucepan,
  • melt butter. Stir in flour until smooth; gradually add drippings.
  • Bring to a boil; cook and stir for 2 minutes or until thickened.
  • Serve with turkey.
  • Yield: 14 servings (1-2/3 cups gravy).
Nutrition 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013