Now I've only made a turkey once before, and that was in my NuWave Oven that I got at my bridal shower. It was ah-may-zing. It was a 14 lb. turkey that cooked in 2 1/2 hours...from frozen! The hubs begged me to do this again, and even went around boasting to his family that that's how it'd be made. But some wonderful soul signed me up for a Taste of Home magazine subscription at some point and I came across a recipe for Champagne-Basted Turkey. I decided to give it a whirl.
Let me tell you...HUGE hit! It was incredibly moist and my crib smelled delicious. Everyone raved over it. Here's the recipe written out, in case you don't feel like clicking the above link.
Champagne Basted Turkey
1 turkey (14 to 16 pounds)
1/4 cup butter, softened
1 teaspoon salt
1 teaspoon celery salt
3/4 teaspoon pepper
fresh sage and parsley sprigs, optional (I used)
2 cups Champagne or other sparkling wine (I used Martini & Rossi Asti)
2 medium onions, chopped
1 1/2 cups minced fresh parsley
1 cup condensed beef consomme, undiluted
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
Gravy:
1 tablespoon butter
1 tablespoon all-purpose flour
Directions
1. Pat turkey dry. Combine the butter, salt, celery salt and pepperl rub over the outside and insude of turkey. Place sage and parsley sprigs in cavity if desire (ed. note: I did!). Tuck wings under turkey; tie drumsticks together. Please breast side up on a rack in a roasting pan.
2. Bake uncovered at 325 for 30 minutes. In a large bowl, combine the Champagne, onions, parsley, consomme, thyme and marjoram; pour into pan. Bake for 3 to 3 1/2 hours longer or until a meat thermometer reads 180, basting occasionally with the champagne mixture (ed. note: I basted every 30 minutes). Cover looseley with foil if turkey browns too quickly. Cover and let stand 20 minutes before slicing.
3. 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. Serve with turkey. (ed. note: the gravy did not come out AT ALL for me. I had to use store bought, jarred turkey gravy. You could still taste the champagne in the turkey though!)
A photo below, apologies for the poor quality.
fresh sage and parsley sprigs, optional (I used)
2 cups Champagne or other sparkling wine (I used Martini & Rossi Asti)
2 medium onions, chopped
1 1/2 cups minced fresh parsley
1 cup condensed beef consomme, undiluted
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
Gravy:
1 tablespoon butter
1 tablespoon all-purpose flour
Directions
1. Pat turkey dry. Combine the butter, salt, celery salt and pepperl rub over the outside and insude of turkey. Place sage and parsley sprigs in cavity if desire (ed. note: I did!). Tuck wings under turkey; tie drumsticks together. Please breast side up on a rack in a roasting pan.
2. Bake uncovered at 325 for 30 minutes. In a large bowl, combine the Champagne, onions, parsley, consomme, thyme and marjoram; pour into pan. Bake for 3 to 3 1/2 hours longer or until a meat thermometer reads 180, basting occasionally with the champagne mixture (ed. note: I basted every 30 minutes). Cover looseley with foil if turkey browns too quickly. Cover and let stand 20 minutes before slicing.
3. 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. Serve with turkey. (ed. note: the gravy did not come out AT ALL for me. I had to use store bought, jarred turkey gravy. You could still taste the champagne in the turkey though!)
A photo below, apologies for the poor quality.
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