Hard Soup

Juicy Thanksgiving Turkey

Name: Juicy Thanksgiving Turkey
Prep time: 24 min
Cook time: 75 min
Total time: 99 min
Yield: 4 servings
Cuisine: Unknown
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 whole turkey , 15 pound; 1 medium orange , cut into 8 wedges; 1 medium onion , chopped into large pieces; 1 medium carrot , cut into ½-inch slices; 2 stalks celery , cut into ½-inch slices; 1 bottle champagne , 750 milliliter; 1 can chicken broth , 14.5 ounce

Total Time

1h 39m

24m prep · 75m cook

Servings

4 people

Rating

—

Difficulty

Hard

49 views

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This turkey recipe uses orange wedges and aromatics to add flavor, while a champagne broth works its magic to keep the turkey moist and tender. My grandmother and mother passed this recipe on to me. It changes a little every Thanksgiving, because I've never written the recipe down before. But the roast turkey is always incredibly juicy and succulent!

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 whole turkey , 15 pound
1 medium orange , cut into 8 wedges
1 medium onion , chopped into large pieces
1 medium carrot , cut into ½-inch slices
2 stalks celery , cut into ½-inch slices
1 bottle champagne , 750 milliliter
1 can chicken broth , 14.5 ounce

Instructions

1

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Line a roaster with sheets of aluminum foil long enough to wrap around turkey.
2

Stir parsley, rosemary, sage, thyme, lemon-pepper seasoning, and salt together in a small bowl.
3

Rub herb mixture into turkey cavity, then stuff with orange wedges, onion, carrot, and celery. Tie turkey legs together with kitchen string, then tuck the wings under the body.
4

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.
5

Bring aluminum foil up and over the top of turkey and seal; try to keep the foil from touching the turkey.
6

Roast turkey in the preheated oven until juices run clear, 2 ½ 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 (80 degrees C).
7

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.
8

Serve and enjoy!