Recipe By Kirsten
Rating
Published Apr 2nd
Prep 20m Cook 3h Additional - Ready In 3h 20m
Servings 1 - 15 pound turkey Calories 555.6

My grandmother and mother passed this recipe on to me. It changes just a little every year, because we’ve never written it down before. But it is always incredibly juicy and succulent!

Recipe Ingredients

  • 2 tablespoons dried parsley
  • 2 tablespoons ground dried rosemary
  • 2 tablespoons rubbed dried sage
  • 2 tablespoons dried thyme leaves
  • 1 tablespoon lemon pepper
  • 1 tablespoon salt
  • 1 (15 pound) whole turkey, neck and giblets removed
  • 2 stalks celery, chopped
  • 1 orange, cut into wedges
  • 1 onion, chopped
  • 1 carrot, chopped
  • 1 (14.5 ounce) can chicken broth
  • 1 (750 milliliter) bottle champagne

Cooking Directions

  1. 1 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.
  2. 2 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.
  3. 3 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.

Nutrition Facts

  • Calories 555.6
  • Carbohydrate 4.3 g
  • Cholesterol 201.2 mg
  • Fat 24 g
  • Fiber 1 g
  • Protein 69.3 g
  • Saturated Fat 7 g
  • Sodium 680.2 mg
  • Sugar 1.9 g

Reviews

  1. I have a question. I have never made this recipe. My roaster has a little half inch rack that goes in it. Do I use the rack or let everything sit in the foil? BTW, super excited about trying this.
  2. Ok, I'm a lil late on reviewing this recipe but better late than never right? As a Newlywed, Thanksgiving was the first family holiday meal I was put to the test to make (my mother in-law was so worried she sent us pre-cut turkey slices and all the fixings). Needless to say we didn't need - Read more ...
  3. Well, seriously, I love to try new ways of doing turkey and this is, so far, the BEST! It's hard to overcook this turkey because the meat is SO moist and FULL of proper flavor. I mixed up all and lots of the herbs and rubbed the cavity AND 'under' the skin and over the - Read more ...
  4. It tasted like I didn't add all those ingredients. Nothing spectacular...not worth the effort or cost of the ingredients :(
  5. Great recipe, It was very moist, but I did change up a couple things! The night before, I coated the turkey with Kosher salt and let it sit over night in the fridge in a pan of water. The next day I rinsed the turkey off and followed the recipe but I also coated the - Read more ...
  6. I've never made a turkey before, mostly because I never had to for Thanksgiving and I was always afraid to mess up something so big and expensive. Well, my husband brought a free turkey home from work for Christmas, and I found this recipe. Today, we both got together to make this 15lb. turkey. I - Read more ...
  7. This was the best turkey we've ever had! I substituted Ginger Ale for the wine. It was Juicy and delicious even when cold the next day!!! It was so good, I'm making it for Christmas too!! Thanks
  8. We used this recipe this Thanksgiving and the turkey came out EXCELLENT! We marinaded the turkey in the champagne and broth for 24 hours before and rubbed the seasonings in the turkey cavity and under the skin and stuffed with carrots, onions, celery and orange as directed. The result was a juicy turkey (even the - Read more ...
  9. I used this recipe last night and it was truly the most moist (perfect) turkey I have ever done. I cooked a 20 pound Norbest turkey and I used a cooking bag, in which I put everything as this recipe says , including the whole bottle of champagne(Blanc Noir variety).It was perfect, Kirsten! Other notes: - Read more ...
  10. I made this today. It was absolutely the best turkey I've ever done. The only thing I did differently was to cook it outside on my gas grill which has a temperature gauge, so it basically worked like an oven. Will definitely do this again. Everyone raved about the turkey.
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