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
- 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
- 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).
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.
Reviews for Champagne-Basted Turkey
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review