Champagne-Basted Turkey Recipe
- 1/4 cup butter, softened
- 1 teaspoon salt
- 1 teaspoon celery salt
- 3/4 teaspoon pepper
- 1 turkey (14 to 16 pounds)
- Fresh sage and parsley sprigs, optional
- 2 medium onions, chopped
- 1-1/2 cups minced fresh parsley
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon dried thyme
- 2 cups Champagne or other sparkling wine
- 1 cup condensed beef consomme, undiluted
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1. Preheat oven to 325°. Mix first four ingredients. Place turkey on a rack in a roasting pan, breast side up; pat dry. Rub butter mixture over outside and inside of turkey. If desired, place sage and parsley sprigs in cavity. Tuck wings under turkey; tie drumsticks together.
- 2. Roast, uncovered, 30 minutes. Toss onions with parsley, marjoram and thyme; add to roasting pan. Pour in champagne and consomme. Roast, uncovered, until a thermometer inserted in thickest part of thigh reads 170°-175°, 2-1/2 to 3 hours, basting occasionally with pan juices. (Cover loosely with foil if turkey browns too quickly.)
- 3. Remove turkey from oven; tent with foil. Let stand 20 minutes before carving.
- 4. Meanwhile, strain pan juices into a bowl. In a small saucepan, melt butter. Stir in flour until smooth; gradually add strained juices. Bring to a boil; cook and stir until thickened, 1-2 minutes. Serve with turkey. Yield: 16 servings (1-2/3 cups gravy).
8 ounces cooked turkey and 1-1/2 tablespoons gravy: 518 calories, 25g fat (9g saturated fat), 224mg cholesterol, 522mg sodium, 3g carbohydrate (1g sugars, 1g fiber), 64g protein.
Reviews for Champagne-Basted Turkey
"The Champagne gave the turkey a very fizzy taste - I did not like this recipe."
"The gravy was the best I've ever tasted, as others have said. The only thing I'd change is to double or triple the butter and flour for the gravy - mine didn't thicken enough with only 1 tablespoon each. I will definitely do this recipe again next Thanksgiving!"
"I made this last year and plan to do it again this year. I added a cut lemon, carrots and celery inside the bird for extra flavor. It was awesome."
"I've made this several times now. The meat stays nice and moist. It's very very fragrant when cooking. The broth makes an amazing gravy! The only thing I omit is the parsley. It tends to burn when it's stuck on the turkey after basting it."
"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"
"No one will let me make anything else for Thanksgiving! I've made it 3 years in a row so far."
"This is our new holiday turkey. Very moist and tasteful!"
"Rather dry. Try putting more butter or basting juices under the skin."
"Our turkey came out so moist and tasted wonderful. We will definitely be serving this for many Thanksgivings to come."
"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!"
"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."
"I made 2 turkeys with this recipe for a HUGE crowd for Thanksgiving. It was a crowd pleaser!"
"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."
"I bought a larger bird than usual, and I've never seen such a big turkey breast carve up so juicy and tender. I did as the OP said, and used globs of parsley on top, and inside. I also added a cut up onion and apple inside. I used a Pink "Brut" champagne and some Prosecco. I took the turkey out to baste, rather than baste quickly while the heat escapes the oven. This was much nicer way to baste. As I was basting I shot the juices up under the skin, mainly on the breast meat, but also in any area that was open to that. Also, I cooked mine upside down, last hour turned it right side up. WHAT-A-BIRD! I normally like dark meat because it's more tender, but this bird's white meat was incredibly juicy and tender and flavorful. Thanks for the parsley tip! I think it's def part of the secret to it's juiciness."
"This turkey had a lot of flavor, and was very moist. Will definitely make again. I used a Brut champagne, and I may experiment with others, but we were all very happy with this recipe."
"Best turkey I every made."
"Just made this for thankgiving moist and great flavor. my family is still making happy noises over the leftovers. This recipe is a keeper for sure."
"Made this recipe a week ago and it was a hit with the family. Will cont to make it every year. Never had such a moist turkey before!"
"could you please let me know what kind of champage you use ;if it is a brut or etc [email protected] I would like to try this recipe."