Champagne Turkey

Juicy Roast Turkey is easier than you think with my buttery recipe, a bottle of bubbles and fresh herbs.

recipe
About Recipe
Champagne Turkey

Juicy Roast Turkey is easier than you think with my buttery recipe, a bottle of bubbles and fresh herbs.

Ingredients :
  • Turkey:
  • 1 12-15 pound turkey
  • 1/2 cup butter , softened
  • 2 tablespoons dried parsley
  • 2 tablespoons fresh rosemary , minced
  • 2 tablespoons fresh thyme , minced
  • 2 tablespoons fresh sage , minced
  • 1 tablespoon Kosher salt
  • 1 teaspoon ground black pepper
  • 1 apple , cored and qaurtered
  • 2 celery stalks , roughly chopped
  • 1 white onion , peeled and quartered
  • 1 750 ML bottle sweet sparkling wine*
  • Turkey Gravy:
  • 1/4 cup unsalted butter
  • 1/4 cup flour
  • 2 cups low sodium chicken or vegetable broth
  • 2-4 tablespoons turkey drippings**
  • coarse sea salt & pepper
Directions :

  1. Turkey:

  2. Preheat the oven to 350°F. Line a large roasting pan with aluminum foil (for easier clean up).

  3. In a small bowl, combine the butter with the parsley, rosemary, thyme, sage, Kosher salt and ground black pepper.

  4. Using your fingers, loosen skin from turkey meat. Massage the butter mixture between skin and meat, and also a little in the cavity.

  5. Stuff the cavity with the apple, celery and onion.

  6. Place the turkey, breast side up, in the roasting pan.

  7. Pour the champagne (or ginger ale) over the turkey. Cover loosely with aluminum foil, being careful to not have aluminum foil touch the skin.

  8. Bake the turkey for 3 hours, basting once per hour. Remove and take off aluminum foil. Baste with juices and champagne in the bottom of the pan.

  9. Return to the oven uncovered for 30 minutes, or until internal temperature reaches 180°F at the meatiest part of the thigh. Turkey should be a golden brown.

  10. Remove from oven and carefully tent with aluminum foil. Allow to rest for 15-30 minutes while you make the gravy.

  11. Remove cavity stuffing, carve and serve with turkey gravy.

  12. Turkey Gravy:

  13. Melt the butter in a medium saucepan over medium heat. Whisk with flour until a paste forms.

  14. Continue to whisk until the roux (butter and flour) start to brown and become fragrant, this can take up to 15 minutes depending on how hot your stove is.

  15. Slowly add the broth, whisking well until smooth. Add the drippings.

  16. Taste test for seasoning and correct with salt and pepper. Reduce heat to low and keep warm until ready to serve.

  17. If you’ve tried this recipe, please come back to give it a rating and let us know how you liked it in the comments or star ratings!

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