Fanciest Roast Turkey (Basted in Champagne!)

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Recipe intro

The "Fanciest Roast Turkey Basted in Champagne" recipe is a luxurious and elegant twist on the traditional roast turkey. This recipe takes the centerpiece of holiday meals to a new level by infusing it with the rich flavors of champagne. The turkey is basted in a decadent mixture of champagne, butter, and herbs, resulting in a moist and flavorful bird with a golden, crispy skin. Perfect for special occasions or when you want to impress your guests with a show-stopping main course.

Keywords: roast turkey, champagne, luxurious, elegant, show-stopping

Fanciest roast turkey basted in champagne recipe details

Fanciest roast turkey basted in champagne recipe, recipe Rating: 4.8
Number of votes:123

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

Ingredients

Serves: 14

• 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

Preparation method

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.