Champagne-Basted Turkey Recipe
- 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
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1. 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.
- 2. 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 mixture. Cover loosely with foil if turkey browns too quickly. Cover and let stand for 20 minutes before slicing.
- 3. 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).
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.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.