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Champagne-Basted Turkey (International) — Recipe | Foodgeist

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Champagne-Basted Turkey

🍽️recipe·Internationalhard

Champagne-Basted Turkey

Name: Champagne-Basted Turkey
Cuisine: International
Ingredients: 1/4 cup butter, softened; 1 teaspoon salt; 1 teaspoon celery salt; 3/4 teaspoon pepper; 1 turkey (14 to 16 pounds); Fresh sage and parsley sprigs, optional; 2 medium onions, chopped; 1-1/2 cups minced fresh parsley; 1/2 teaspoon dried marjoram; 1/2 teaspoon dried thyme; 2 cups champagne or other sparkling wine; 1 cup condensed beef consomme, undiluted; 1 tablespoon butter; 1 tablespoon all-purpose flour

Ingredients

1/4 cup butter, softened

1 teaspoon salt

1 teaspoon celery salt

3/4 teaspoon pepper

1 turkey (14 to 16 pounds)

Fresh sage and parsley sprigs, optional

2 medium onions, chopped

1-1/2 cups minced fresh parsley

1/2 teaspoon dried marjoram

1/2 teaspoon dried thyme

2 cups champagne or other sparkling wine

1 cup condensed beef consomme, undiluted

1 tablespoon butter

1 tablespoon all-purpose flour

Method

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1.
Preheat oven to 325°. Mix first four ingredients. Place turkey on a rack in a roasting pan, breast side up; pat dry. Rub butter mixture over outside and inside of turkey. If desired, place sage and parsley sprigs in cavity. Tuck wings under turkey; tie drumsticks together. Roast, uncovered, 30 minutes. Toss onions with parsley, marjoram and thyme; add to roasting pan. Pour in champagne and consomme. Roast, uncovered, until a thermometer inserted in thickest part of thigh reads 170°-175°, 2-1/2-3 hours, basting occasionally with pan juices. (Cover loosely with foil if turkey browns too quickly.) Remove turkey from oven; tent with foil. Let stand 20 minutes before carving. Meanwhile, strain pan juices into a bowl. In a small saucepan, melt butter. Stir in flour until smooth; gradually add strained juices. Bring to a boil; cook and stir until thickened, 1-2 minutes. Serve with turkey.