Recipe by Mardimus
Phenomenal recipe for cooking the bird on Thanksgiving day. I used this recipes last year and received rave reviews for the moist and flavorful meat. Enjoy.
- 2 tablespoons dried parsley
- 2 tablespoons ground dried rosemary
- 2 tablespoons rubbed dried sage
- 2 tablespoons dried thyme leaves
- 1 tablespoon lemon pepper
- 1 tablespoon salt
- 1 (15 lb) whole turkey, neck and giblets removed
- 2 stalks celery, chopped
- 1 orange, cut into wedges
- 1 onion, chopped
- 1 carrot, chopped
- 1 (14 1/2 ounce) can chicken broth
- 1 (750 ml) bottle champagne
Directions See How It's Made
- 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.
- 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.
- 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.