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Champagne Basted Turkey

Posted by Reuben Mickles on

Champagne Basted Turkey

Ingredients

  • 1/4 cup butter, softened
  • 1 teaspoon salt
  • 1 teaspoon celery salt
  • 3/4 teaspoon pepper
  • 1 turkey (14 to 16 pounds)
  • Fresh sage and parsley sprigs, optional
  • 2 medium onions, chopped
  • 1-1/2 cups minced fresh parsley
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon dried thyme
  • 2 cups champagne or other sparkling wine
  • 1 cup condensed beef consomme, undiluted
  • 1 tablespoon butter
  • 1 tablespoon all-purpose flour

Directions

  • Preheat oven to 325°. Mix first four ingredients. Place turkey on a rack in a roasting pan, breast side up; pat dry. Rub butter mixture over outside and inside of turkey. If desired, place sage and parsley sprigs in cavity. Tuck wings under turkey; tie drumsticks together.
  • Roast, uncovered, 30 minutes. Toss onions with parsley, marjoram and thyme; add to roasting pan. Pour in champagne and consomme. Roast, uncovered, until a thermometer inserted in thickest part of thigh reads 170°-175°, 2-1/2-3 hours, basting occasionally with pan juices. (Cover loosely with foil if turkey browns too quickly.)
  • Remove turkey from oven; tent with foil. Let stand 20 minutes before carving.
  • Meanwhile, strain pan juices into a bowl. In a small saucepan, melt butter. Stir in flour until smooth; gradually add strained juices. Bring to a boil; cook and stir until thickened, 1-2 minutes. Serve with turkey.

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Comment


  • Your recipe for the “TURKEY” probably is good for the soul this Thanksgiving, 2020. I am looking at some of your products to purchase later on!!—Aunt Honey

    SARAH DUNCAN on

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