Champagne-Basted Turkey Recipe

4.5 25 25
Champagne-Basted Turkey Recipe
Champagne-Basted Turkey Recipe photo by Taste of Home
Publisher Photo

Champagne-Basted Turkey Recipe

Read Reviews
4.5 25 25
Publisher Photo
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
Featured In: Champagne Recipes
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. Bake: 3 hours + standing
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. Bake: 3 hours + standing

Ingredients

  • 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

Directions

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.
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.)
Remove turkey from oven; tent with foil. Let stand 20 minutes before carving.
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).
Originally published as Champagne-Basted Turkey in Taste of Home October/November 2010, p83

Nutritional Facts

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.

  • 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).
Originally published as Champagne-Basted Turkey in Taste of Home October/November 2010, p83

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Reviews forChampagne-Basted Turkey

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Fran User ID: 8976879 257454
Reviewed Nov. 29, 2016

"The Champagne gave the turkey a very fizzy taste - I did not like this recipe."

MY REVIEW
cwbuff2 User ID: 5946195 214407
Reviewed Dec. 9, 2014

"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!"

MY REVIEW
annamossburg User ID: 6911458 181452
Reviewed Nov. 26, 2014

"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."

MY REVIEW
Kittybabytime User ID: 5769647 190221
Reviewed Feb. 5, 2014

"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."

MY REVIEW
Ruffshse User ID: 4225266 108947
Reviewed Nov. 28, 2012

"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"

MY REVIEW
Ruffshse User ID: 4225266 131294
Reviewed Nov. 28, 2012

"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"

MY REVIEW
nmburns User ID: 6979948 131293
Reviewed Nov. 17, 2012

"No one will let me make anything else for Thanksgiving! I've made it 3 years in a row so far."

MY REVIEW
suemom41 User ID: 4889051 191241
Reviewed Oct. 21, 2012

"This is our new holiday turkey. Very moist and tasteful!"

MY REVIEW
np7333 User ID: 6433818 181450
Reviewed Jan. 2, 2012

"Rather dry. Try putting more butter or basting juices under the skin."

MY REVIEW
MzBlue User ID: 6222991 181448
Reviewed Dec. 7, 2011

"Our turkey came out so moist and tasted wonderful. We will definitely be serving this for many Thanksgivings to come."

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