Turkey Roasted and Champagne-Basted Turkey

Submitted by Tim_John

"When Turkey day comes will you be ready.I made the turkey using this recipe and the champagne adds a wonderful taste as long as you baste along the way."

 

• Ready In: 3hrs 15mins
• Ingredients: 11
• Serves: 10

ingredients

• 1 tablespoon salt
• 3⁄4 teaspoon fresh ground pepper
• 1 teaspoon celery salt
• 12 -15 lbs turkey, ready to cook
• 4 tablespoons butter
• 2 onions, peeled, sliced, and coarsely chopped
• 1⁄2 teaspoon thyme
• 1⁄2 teaspoon marjoram
• 1 cup consomme
• 1 pint champagne (korbel or brut)
• 1 pint flour

directions

1. Start oven at hot (425 degrees F.).
2. Mix salt, pepper, and celery salt. Rub into turkey thoroughly, inside and out. Place Turkey in roasting pan. Rub 3 tablespoons Butter over breast and down sides. Roast 30 minutes.
3. Combine onions, thyme, marjoram, parsley, and consommé. Pour over turkey. Reduce heat to moderate (325° F.) and continue roasting another hour. Pour champagne over turkey. Roast an hour and then place breast side down. Baste frequently and continue roasting an additional 1½ hours or until turkey is done: 190-195 degrees Internal Temperature – Use a thermometer. Remove turkey to warmed platter.
4. Cover with foil. Let stand in warm place.
5. Strain pan gravy into a saucepan. Melt remaining 1-tablespoon butter in a cup. Stir in flour smoothly. Cook in microwave for 1 minute. Add cooked flour mixture to strained pan gravy gradually. Stir and let simmer 5 minutes.
6. Serve in warmed gravy boat.