Juicy Thanksgiving Turkey

240 Reviews 19 Pics
  • Prep

    20 m
  • Cook

    3 h
  • Ready In

    3 h 20 m
Kirsten
Recipe by  Kirsten

“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!”

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Ingredients

Adjust Servings

Original recipe yields 1 - 15 pound turkey

Directions

  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. 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. 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.

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Reviews (240)

Rate This Recipe
pma66
348

pma66

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 white meat) that was full of flavor!! Thanks so much!!!

DORIMONTOYA
324

DORIMONTOYA

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

Steve
243

Steve

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: I didn't add the carrots because I don't like carrots :-) I rubbed the outside with Olive Oil and some salt and pepper after pouring in the champagne. Although the included temperature gauge popped out at 3 hours, I cooked it another half hour. The white meat was delicious, and not dry at all.

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Nutrition

Amount Per Serving (20 total)

  • Calories
  • 556 cal
  • 28%
  • Fat
  • 24 g
  • 37%
  • Carbs
  • 4.3 g
  • 1%
  • Protein
  • 69.3 g
  • 139%
  • Cholesterol
  • 201 mg
  • 67%
  • Sodium
  • 680 mg
  • 27%

Based on a 2,000 calorie diet

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