Champagne Basted Turkey
- 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
- 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.