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 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).
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Champagne-Basted Turkey
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"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"