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 King Arthur Unbleached All-Purpose Flour
- 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 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).
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Champagne-Basted Turkey(22)
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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!
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