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Champagne-Basted Turkey

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
  • Total Time
    Prep: 20 min. Bake: 3 hours + standing
  • Makes
    16 servings (1-2/3 cups gravy)


  • 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


  • 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°, 2-1/2-3 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.
Nutrition 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.

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Average Rating:
  • chamie7
    Nov 25, 2020

    No comment left

  • Ingrid
    Nov 28, 2019

    Can I use this recipe and an electric turkey roaster pan?

  • eaposey
    Jan 21, 2019

    The turkey is always moist,and delicious! I double the champagne

  • Fran
    Nov 29, 2016

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

  • cwbuff2
    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
    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
    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
    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
    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

  • mirurin
    Nov 20, 2012

    No comment left