Champagne-Basted Turkey Recipe
Champagne-Basted Turkey Recipe photo by Taste of Home
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Champagne-Basted Turkey Recipe

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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
TOTAL TIME: Prep: 20 min. Bake: 3-1/2 hours + standing
MAKES:16 servings
TOTAL TIME: Prep: 20 min. Bake: 3-1/2 hours + standing
MAKES: 16 servings


  • 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
  • GRAVY:
  • 1 tablespoon butter
  • 1 tablespoon all-purpose flour

Nutritional Facts

1 each: 518 calories, 25g fat (9g saturated fat), 224mg cholesterol, 522mg sodium, 3g carbohydrate (1g sugars, 1g fiber), 64g protein.


  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).
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.

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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!"

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."

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."

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"

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"

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."

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

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

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

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

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."

Tite User ID: 5948658 193909
Reviewed Oct. 22, 2011

"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!"

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