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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 Nov. 28, 2012 by Ruffshse
i gave a friend this recipe to try,which she made for thanksgiving,as i also made,and both of our turkeys came out great,except the onions burnt so we could not make the gravy.could u please give me some help on why the onions burnt so the next i make this the onions will not burns thanks
i gave a friend this recipe to try,which she made for thanksgiving,as i also made,and both of our turkeys came out great .except for one thing the onions burnt so we could not make the gravy,can u please give me some help on why they burn so that this does not happen again thanks
Reviewed on Nov. 17, 2012 by nmburns
No one will let me make anything else for Thanksgiving! I've made it 3 years in a row so far.
Reviewed on Oct. 21, 2012 by suemom41
This is our new holiday turkey. Very moist and tasteful!
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!
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