Fanciest roast turkey basted in champagne recipe
Fanciest Roast Turkey (Basted in Champagne!)
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown.
Wow the fam with this roast turkey basted with a Champagne-based sauce. You *could* substitute another type of sparkling wine, but Champagne is the best–and if you’re going to spluge on a dinner, Thanksgiving is the one to do it on. (Just eat ramen all the next week.)
Ready in: 4 hours 20 mins
- 1 (14 to 16 pound) turkey
- 1/4 cup butter, at room temperature
- 1 teaspoon salt
- 1 teaspoon celery salt
- 3/4 teaspoon black pepper
- 2 cups Champagne (or other sparkling wine)
- 2 onions, chopped
- 1 1/2 cups minced fresh parsley
- 1 cup condensed beef consomme
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried marjoram
Prep: 20 mins | Cook: 4 hours
1. Preheat oven to 325 degrees F.
2. Stir butter, salt, celery salt, and pepper together in a bowl. Coat turkey with the mixture. Set in a roasting pan.
3. Roast for 30 minutes. Meanwhile, stir Champagne together with onions, parsley, consomme, thyme, and marjoram.
4. Pour Champagne mixture into the roasting pan. Continue to roast, opening the oven every 30 minutes to spoon the Champagne mixture over the turkey. (Don’t dawdle, the oven is losing heat.) Roast about 3 to 3 1/2 hours, until the temperature of the turkey thigh meat near the bone is 165 degrees F.
5. Remove from oven, let stand for 20 minutes, then carve and serve.
Reference: Fanciest roast turkey basted in champagne recipe
Recipe type: xarchivex
Find more recipes on thesmartcookiecook.com or see our latest posts.