Gobble! Gobble! The main course is thirsty and it knows what it wants to celebrate this Thanksgiving holiday! If you haven’t figured out how you would like to prepare your turkey this season, let me suggest this amazing Champagne Turkey recipe to try out. I’ve cooked a few turkey’s and some turned out good and some I won’t disclose how they tasted, but this is a recipe everyone will LOVE! The secret to this Champagne Turkey recipe is to use lots of fresh parsley and keep basting with your favorite bubbly. Of course you could use which ever you prefer, it doesn’t have to be expensive, but I choose to use Chandon Brut Classic Sparkling Wine.
Chandon Thanksgiving Turkey Recipe
Ingredients you’ll need:
- 1 Turkey (14-16 pounds)
- 1/4 cup of butter softened
- 1 teaspoon of salt
- 1 teaspoon of celery salt
- 3/4 teaspoon of pepper
- fresh sage and parsley sprigs
- 2 cups of Chandon Sparkling Wine or any Champagne (drink the rest of the bottle as you prepare this recipe)
- 2 medium onions chopped (I love using my Zyliss food chopper)
- 1 -1/2 cups of minced fresh parsley
- 1 cup of condensed beef consomme, undiluted
- 1/2 teaspoon of dried thyme
- 1/2 teaspoon of dried marjoram
- 1 tablespoon of butter
- 1 tablespoon of all purpose flour
- Pat your bird (turkey) dry. Combine the butter, salt, celery salt, and pepper and rub your bird over the outside and inside of your turkey. Place the sage and the parsley sprigs in cavity. Let’s tuck those turkey wings under and tie the drumsticks together with some cooking string. Place the turkey on it’s back on a rack in a roasting pan.
- Bake uncovered at 325F for about 30 minutes. In a large bowl, let’s combine the Champagne, onions, parsley, consomme, thyme and marjoram, pour into the pan. Now bake it for 3-3 1/2 hours longer or until a meat thermometer reads 180, basting occasionally with the Champagne mixture. Do this frequently for a tender juicy turkey. Now cover loosely with foil if you notice the turkey browns too quickly. Cover and let the turkey stand for 20 minutes before you start slicing away.
- For the gravy, strain drippings into a small bowl. In a small sauce pan, melt the butter. Stir in the flour until it’s smooth and gradually add drippings. Bring it to a boil and cook for two minutes or until it thickens. Now you can serve it with your Champagne Turkey!