This recipe uses orange wedges and aromatics to add flavor, while a champagne broth works its magic to keep the turkey moist and tender.
prep time: 20 minutes
cook time: 3 hours
additional time: 10 minutes
total time: 3 hours, 30 minutes
servings: 10
- 2 tbsp dried parsley
- 2 tbsp ground dried rosemary
- 2 tbsp rubbed dried sage
- 2 tbsp dried thyme leaves
- 1 tbsp lemon-pepper seasoning
- 1 tbsp salt
- 1-15lb whole turkey, neck and giblets removed
- 1 medium orange, cut into 8 wedges
- 1 medium onion, chopped into large pieces
- 1 medium carrot, cut into 1/2" slices
- 2 stalks celery, cut into 1/2" slices
- 1-750ml bottle champagne
- 1-14.5oz can chicken broth
- Gather all ingredients. Preheat the oven to 350F. Line a roasting pan with sheets of aluminum foil long enough to wrap around the turkey.
- Stir herbs and salt together in a small bowl.
- Rub herb mixture into turkey cavity, then stuff with orange wedges, onion, carrot, and celery. Tie turkey legs together with kitchen string, then tuck the wings under the body.
- Place turkey on the foil in the roasting pan. Pour champagne and broth over turkey, making sure to get some liquid in the cavity.
- Bring aluminum foil up and over the top of the turkey and seal, trying to keep the foil from touching the turkey.
- Roast the turkey in the preheated oven until juices run clear, 2 1/2 to 3 hours. Uncover turkey and continue baking until the skin turns golden brown, 30-60 more minutes. An instant-read thermometer inserted into the thickest part of thigh, near the bone, should read 180 degrees F (80 degrees C).
- Remove turkey from oven, cover with 2 sheets of aluminum foil, and allow to rest in a warm area before slicing, 10-15 minutes.
- Serve and enjoy!
You can use white wine in place of the champagne if desired.
Per serving:
Calories 556
total fat 24g
saturated fat 7g
cholesterol 201mg
sodium 680mg
total carbs 4g
dietary fiber 1g
total sugars 2g
protein 69g
vitamin C 6mg
calcium 94mg
iron 5mg
potassium 789mg
