Description
My grandmother and mother passed this recipe on to me. It changes just a little every year, because we’ve never written it down before. But it 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
- 1 tablespoon salt
- 1 (15 pound) whole turkey, neck and giblets removed
- 2 stalks celery, chopped
- 1 orange, cut into wedges
- 1 onion, chopped
- 1 carrot, chopped
- 1 (14.5 ounce) can chicken broth
- 1 (750 milliliter) bottle champagne
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line a roaster with sheets of aluminum foil long enough to wrap around turkey.
- Stir together parsley
- rosemary
- sage
- thyme
- lemon-pepper seasoning
- and salt in a small bowl.
- Rub herb mixture into the turkey cavity
- then stuff with orange wedges
- onion
- carrot and celery. Tie the legs together with kitchen string
- then tuck the wings under the body. 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. Bring aluminum foil up and over the top of turkey and seal; try to keep the foil from touching the turkey.
- Roast turkey in the preheated oven until juices run clear
- 2 1/2 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 (82 degrees C).
- 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.
Prep Time: 20 mins
Cook Time: 3 hrs
Total Time: 3 hrs 20 mins
Servings: 20