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
• 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 , 750 milliliter
• 1 , 14.5 ounce

Instructions

1. 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. 2 Stir parsley, rosemary, sage, thyme, lemon-pepper seasoning, and salt together in a small bowl.
3. 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. 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. 5 Bring aluminum foil up and over the top of turkey and seal; try to keep the foil from touching the turkey.
6. 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. 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. 8 Serve and enjoy!

Nutrition per serving