Juicy Champagne Thanksgiving Day Turkey
Elevate your holiday feast with this show-stopping Juicy Champagne Thanksgiving Day Turkey! This recipe transforms a classic roasted turkey into a luxurious centerpiece, thanks to the addition of dry champagne, which adds depth and elegance to its flavor. The turkey is basted with a rich blend of melted butter, olive oil, and fresh aromatics like rosemary, thyme, and sage, creating a golden, crispy skin and tender, juicy meat. Stuffed with fragrant ingredients like garlic, onion, lemon, and herbs, and roasted alongside carrots and celery, this dish is as aromatic as it is flavorful. With the champagne and chicken broth creating a deliciously moist environment in the roasting pan, every bite bursts with flavor. Perfectly suited for a crowd, this turkey recipe ensures your Thanksgiving is nothing short of memorable. Serve it with your favorite sides and a drizzle of homemade gravy for the ultimate holiday meal!
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Recipe Information
Ingredients
- 14 lbs whole turkey
- 1 cup unsalted butter
- 2 cups dry champagne
- 1 cup chicken broth
- 4 whole garlic cloves
- 4 pieces fresh rosemary sprigs
- 6 pieces fresh thyme sprigs
- 6 leaves fresh sage leaves
- 2 tbsp olive oil
- 1 tbsp salt
- 1 tbsp black pepper
- 1 large yellow onion, quartered
- 3 pieces carrots, peeled and cut into chunks
- 3 pieces celery stalks, cut into chunks
- 1 whole lemon, halved
Instructions
Preheat your oven to 325°F (165°C).
Remove the giblets and neck from the turkey cavity. Pat the turkey dry with paper towels.
In a small saucepan, melt the butter over low heat. Stir in olive oil, salt, and black pepper. Set aside.
Stuff the turkey cavity with the quartered onion, garlic cloves, lemon halves, rosemary, thyme, and sage.
Tie the turkey legs together with kitchen twine and tuck the wings under the body to prevent them from burning.
Place the turkey on a roasting rack in a large roasting pan. Arrange the carrots and celery in the bottom of the pan for flavor and to elevate the turkey.
Brush the turkey generously with the butter mixture, ensuring all parts of the skin are coated.
Pour the champagne and chicken broth into the bottom of the roasting pan.
Cover the turkey loosely with aluminum foil and roast in the preheated oven for about 15 minutes per pound (approximately 3.5 to 4 hours for a 14-pound turkey).
Remove the foil during the last 45 minutes of roasting to allow the skin to brown and crisp up.
Baste the turkey every 30 minutes with the pan drippings to keep it moist and flavorful.
The turkey is done when an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C).
Remove the turkey from the oven and transfer it to a cutting board. Tent it loosely with foil and let it rest for 20-30 minutes before carving.
Strain the pan drippings into a small saucepan to make gravy, if desired. Skim off excess fat and simmer until slightly reduced.
Carve the turkey and serve with your favorite Thanksgiving sides!
Nutrition Facts
Calories |
1010 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.5 g | 72% | |
| Saturated Fat | 21.9 g | 110% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 383 mg | 128% | |
| Sodium | 818 mg | 36% | |
| Total Carbohydrate | 6.0 g | 2% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 2.0 g | ||
| Protein | 106.9 g | 214% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 143 mg | 11% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1382 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
