Champagne Roasted Turkey Recipes

CHAMPAGNE-ROASTED TURKEY

Steps:

• 1. 1. Preheat oven to 350°F. Line a roasting pan with aluminum foil and coat with cooking spray. 2. Place turkey in pan and spoon 1 cup grape halves into neck cavity. Season turkey all over with salt and pepper. Pour champagne into pan around turkey. 3. Roast turkey for 2-1/4 to 2-1/2 hours, or until no pink remains and juices run clear, basting every 30 minutes with pan juices. If turkey begins to get too browned, cover loosely with aluminum foil. 4. In a medium saucepan, combine chicken broth, cornstarch, and pan drippings with fat removed; bring to a boil over medium-high heat, stirring constantly until thickened. Stir in remaining 1/2 cup grape halves and cook 1 to 2 minutes, or until heated through. 5. Carve turkey and serve with champagne-grape sauce. Options If you'd rather, you can use nonalcoholic sparkling grape or apple juice, or even apple cider, instead of champagne. It all works to make this a winning change-of-pace roasted turkey your gang will love!

JUICY CHAMPAGNE THANKSGIVING DAY TURKEY

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Line a turkey roaster with long sheets of aluminum foil that will be long enough to wrap over the turkey.
• Stir together the parsley, rosemary, sage, thyme, lemon pepper, and salt in a small bowl.
• Rub the herb mixture into the cavity of the turkey, then stuff with the celery, orange, onion, and carrot.
• Truss if desired, and place the turkey into the roasting pan.
• Pour the chicken broth and champagne over the turkey, making sure to get some champagne in the cavity.
• Bring the aluminum foil over the top of the turkey, and seal. Try to keep the foil from touching the skin of the turkey breast or legs.
• Bake the turkey in the preheated oven for 2 1/2 to 3 hours until no longer pink at the bone and the juices run clear.
• Uncover the turkey, and continue baking until the skin turns golden brown, 30 minutes to 1 hour longer.
• An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).
• Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.

THE WORLD'S BEST TURKEY

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Rinse turkey, and pat dry. Gently loosen turkey breast skin, and insert pieces of butter between the skin and breast. Place apples inside the turkey's cavity. Sprinkle with garlic powder, salt, and pepper. Place turkey in a roasting bag, and pour Champagne over the inside and outside of the bird. Close bag, and place turkey in a roasting pan.
• Bake turkey 3 to 3 1/2 hours in the preheated oven, or until the internal temperature is 180 degrees F (85 degrees C) when measured in the meatiest part of the thigh. Remove turkey from bag, and let stand for at least 20 minutes before carving.

CHAMPAGNE-BASTED TURKEY

Steps:

• 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.

TURKEY ROASTED AND CHAMPAGNE-BASTED TURKEY

Steps:

• Start oven at hot (425 degrees F.).
• Mix salt, pepper, and celery salt. Rub into turkey thoroughly, inside and out. Place Turkey in roasting pan. Rub 3 tablespoons Butter over breast and down sides. Roast 30 minutes.
• Combine onions, thyme, marjoram, parsley, and consommé. Pour over turkey. Reduce heat to moderate (325° F.) and continue roasting another hour. Pour champagne over turkey. Roast an hour and then place breast side down. Baste frequently and continue roasting an additional 1½ hours or until turkey is done: 190-195 degrees Internal Temperature - Use a thermometer. Remove turkey to warmed platter.
• Cover with foil. Let stand in warm place.
• Strain pan gravy into a saucepan. Melt remaining 1-tablespoon butter in a cup. Stir in flour smoothly. Cook in microwave for 1 minute. Add cooked flour mixture to strained pan gravy gradually. Stir and let simmer 5 minutes.
• Serve in warmed gravy boat.

JUICY THANKSGIVING TURKEY

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Line a turkey roaster with long sheets of aluminum foil that will be long enough to wrap over the turkey.
• Stir together the parsley, rosemary, sage, thyme, lemon pepper, and salt in a small bowl. Rub the herb mixture into the cavity of the turkey, then stuff with the celery, orange, onion, and carrot. Truss if desired, and place the turkey into the roasting pan. Pour the chicken broth and champagne over the turkey, making sure to get some champagne in the cavity. Bring the aluminum foil over the top of the turkey, and seal. Try to keep the foil from touching the skin of the turkey breast or legs.
• Bake the turkey in the preheated oven for 2 1/2 to 3 hours until no longer pink at the bone and the juices run clear. Uncover the turkey, and continue baking until the skin turns golden brown, 30 minutes to 1 hour longer. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.