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Champagne-Basted Turkey Recipe

Champagne-Basted Turkey Recipe

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 YIELD:16 servings


  • 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


  • 1. 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.
  • 2. 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 to 3 hours, basting occasionally with pan juices. (Cover loosely with foil if turkey browns too quickly.)
  • 3. Remove turkey from oven; tent with foil. Let stand 20 minutes before carving.
  • 4. 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. Yield: 16 servings (1-2/3 cups gravy).

Nutritional 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.

Reviews for Champagne-Basted Turkey

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Reviewed Nov. 29, 2016

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

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!"

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."

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."

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"

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"

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."

Reviewed Oct. 21, 2012

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

Reviewed Jan. 2, 2012

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

Reviewed Dec. 7, 2011

"Our turkey came out so moist and tasted wonderful. We will definitely be serving this for many Thanksgivings to come."

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