My mother and grandma gave me the recipe for this turkey. While cooking within the turkey, orange wedges and aromatics add flavor, and a simmering mixture of champagne and chicken stock does its magic to keep the meat juicy and soft. Since we never put the recipe down on paper, we would alter it somewhat every year, but it always came out very juicy and luscious!
| Prep Time: | 20 mins |
| Cook Time: | 3 hrs |
| Additional Time: | 10 mins |
| Total Time: | 3 hrs 30 mins |
| Servings: | 10 |
Ingredients
- 2 tablespoons dried parsley
- 2 tablespoons ground dried rosemary
- 2 tablespoons rubbed dried sage
- 2 tablespoons dried thyme leaves
- 1 tablespoon lemon-pepper seasoning
- 1 tablespoon salt
- 1 (15 pound) whole turkey, neck and giblets removed
- 1 medium orange, cut into 8 wedges
- 1 medium onion, chopped into large pieces
- 1 medium carrot, cut into 1/2-inch slices
- 2 stalks celery, cut into 1/2-inch slices
- 1 (750 milliliter) bottle champagne
- 1 (14.5 ounce) can chicken broth
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line a roaster with sheets of aluminum foil long enough to wrap around turkey.
- Stir together parsley, rosemary, sage, thyme, lemon-pepper seasoning, and salt in a small bowl.
- Rub herb mixture into the turkey cavity, then stuff with orange wedges, onion, carrot and celery. Tie the legs together with kitchen string, then tuck the wings under the body. Place turkey on the foil in the roasting pan.
- Pour champagne and chicken broth over turkey, making sure to get some liquid in the cavity. Bring aluminum foil up and over the top of turkey and seal; try to keep the foil from touching the turkey.
- Roast turkey in the preheated oven until juices run clear, 2 1/2 to 3 hours. Uncover turkey and continue baking until the skin turns golden brown, 30 to 60 more minutes. An instant-read thermometer inserted into the thickest part of thigh, near the bone, should read 180 degrees F (82 degrees C).
- Remove turkey from the oven, cover with two sheets of aluminum foil, and allow to rest in a warm area before slicing, 10 to 15 minutes.
- You can use white wine in place of champagne.
Nutrition Facts
| Calories | 556 kcal |
| Carbohydrate | 4 g |
| Cholesterol | 201 mg |
| Dietary Fiber | 1 g |
| Protein | 69 g |
| Saturated Fat | 7 g |
| Sodium | 680 mg |
| Sugars | 2 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
Teh recipe is perfect. I made couple of adjustments on quantities after. But very juicy and tasty.
Used sparkling wine and herb du salee, very good and best gravy ever!
no change except I put a fes potatos inside,
Use a Reynolds bag. I made it one year and it was amazing. Made it again this year but it turned out dry. The turkey this year cooked way faster than the calculated time (my fault for not watching closer) and I tasted only a bit of the flavor from all the stuffed ingredients, but not too much and was sadly pretty dry. I’ll try it again based on my first results.
Delicious!
I’ve been using this recipe consistently for 10+ years, it’s a staple in our house. This recipe has made me the “turkey guy” for family dinners because the results are always the same – the best moist turkey your palet will ever taste. If you mess this recipe up, somehow – you don’t belong in a kitchen.
I add a splash of fresh OJ. I LOVE this turkey- mainly because of the gravy it produces. So good!
So… First time making a turkey and this turned out FABULOUS! I brined my 16lb bird for a day and a half, then let it dry out in the fridge until the next morning when it was time to prepare it. I took another’s suggestion and made a garlic-herb butter that I rubbed inside the cavity and stuck slabs of it under the skin. Followed the recipe to the letter and it was THE juiciest turkey I’ve ever eaten. Everyone was amazed at how juicy and flavorful the breast meat was. Will be doing it this way every year now! Highly recommend!
Easy to follow and provides amazing results every year!! Love the recipe and everyone praises the flavorful and tender results!! Thanks for sharing!!
I have used this recipe for the past 5 years. Unbelievably easy and DELICIOUS!!!!
Worked perfectly.
Best receipe ever. I use it every year without fail. The juiciest .
I’ve used this recipes for four thanksgivings! It’s a hit! Thanks for sharing! In love with the simplicity of it, and the great outcome!
I have been chosen by the family to make the turkey every year since 4 years ago I found this recipe and made it for the family. Since then, every Thanksgiving I come back to this recipe and every year it comes out better and better. Thank you!!!!
made it 4 years in a row and always get amazing compliments.
I return to allrecipes every year for Thanksgiving and Christmas to make this turkey recipe. It is so juicy and tender and the flavor profile amazing. I get raves from family and friends when I make it this way. It’s my go to every holiday season!
I have to say I’ve made this 3-4 years in a row. Follows all instructions except I have put it in a roasting bag and then on the rack. It’s been absolutely perfect. I hope I’m not missing out on something even better but I don’t dare change now. Everyone raves about it and the gravy from the drippings is spectacular.
But why not use cooking bags. I use Reynolds turkey bags, never worry about basting and mine has been the juiciest in the family.
This was the BEST EVER!
Good
I loved the way this turned out it was far better than any turkey I had growing up. I marinated it for 24 hours as I had read in the reviews which I think was totally worth it.the only actual change I made was using tarragon instead of rosemary and thyme due to family allergies. Savory is a much better alternative for the two but I couldn’t find any so I hoped for the best and used tarragon, which I personally think was a great choice.