Champagne-Basted TurkeyChampagne-Basted Turkey

Champagne-Basted Turkey requires around 3 hours and 50 minutes from start to finish. One portion of this dish contains around 62g of protein, 17g of fat, and a total of 429 calories. For $1.8 per serving, you get a hor d'oeuvre that serves 16. Head to the store and pick up flour, sage and parsley optional, salt, and a few other things to make it today. Only a few people made this recipe, and 1 would say it hit the spot. It is brought to you by Taste of Home. Overall, this recipe earns a solid spoonacular score of 72%. If you like this recipe, you might also like recipes such as Pan Seared Fresh Maine Diver Scallops Creamy Avocado Champagne Grape Salad Teriyaki Cabernet Butter Sauce, Pomegranate Champagne Fizz, and Baklava From Turkey.

Ingredients

Cooking Instructions

1. 01

   Pat turkey dry.

2. 02

   Combine the butter, salt, celery salt and pepper; rub over the outside and inside of turkey.

3. 03

   Place sage and parsley sprigs in cavity if desired. Tuck wings under turkey; tie drumsticks together.

4. 04

   Place breast side up on a rack in a roasting pan.

5. 05

   Bake, uncovered, at 325° for 30 minutes. In a large bowl, combine the Champagne, onions, parsley, consomme, thyme and marjoram; pour into pan.

6. 06

   Bake for 3 to 3-1/2 hours longer or until a meat thermometer reads 180°, basting occasionally with Champagne mixture. Cover loosely with foil if turkey browns too quickly. Cover and let stand for 20 minutes before slicing.

7. 07

   For gravy, strain drippings into a small bowl. In a small saucepan, melt butter. Stir in flour until smooth; gradually add drippings. Bring to a boil; cook and stir for 2 minutes or until thickened.

8. 08

   Serve with turkey.