Juicy Thanksgiving Turkey
Description
This juicy Thanksgiving turkey recipe yields a foolproof roasted turkey with herbs and a champagne broth, making it a succulent holiday centerpiece.
Ingredients
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2 tablespoons dried parsley
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2 tablespoons ground dried rosemary
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2 tablespoons rubbed dried sage
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2 tablespoons dried thyme leaves
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1 tablespoon lemon-pepper seasoning
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1 tablespoon salt
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1 (15 pound) whole turkey, neck and giblets removed
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1 medium orange, cut into 8 wedges
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1 medium onion, chopped into large pieces
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1 medium carrot, cut into 1/2-inch slices
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2 stalks celery, cut into 1/2-inch slices
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1 (750 milliliter) bottle champagne
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1 (14 1/2 ounce) can chicken broth
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Line a roasting pan with enough aluminum foil to wrap around turkey.
2
Stir parsley, rosemary, sage, thyme, lemon-pepper seasoning, and salt together in a small bowl.
3
Rub herb mixture into turkey cavity; stuff with orange wedges, onion, carrot, and celery. Tie turkey legs together with kitchen twine; tuck wings behind body.
4
Place turkey on the foil in the roasting pan. Pour champagne and chicken broth over turkey, getting some in cavity.
5
Bring the aluminum foil up and around turkey; try to keep the foil from touching turkey.
6
Roast turkey in the preheated oven until juices run clear, 2 ½ to 3 hours. Uncover turkey; continue cooking until skin turns golden brown, 30 to 60 minutes more. An instant-read thermometer inserted into the thickest part of thigh near the bone, should read 180 degrees F (80 degrees C).
7
Remove turkey from the oven, cover with two sheets of aluminum foil; let rest in a warm area, 10 to 15 minutes before carving.