Juicy Champagne Thanksgiving Day Turkey

Total Time: 3 hrs 20 mins Preparation Time: 20 mins Cook Time: 3 hrs

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 lb) whole turkey, neck and giblets removed
• 2 stalks celery, chopped
• 1 orange, cut into wedges
• 1 onion, chopped
• 1 carrot, chopped
• 1 (14 1/2 ounce) can chicken broth
• 1 (750 ml) bottle champagne

Recipe

• 1 preheat an oven to 350 degrees f (175 degrees c).
• 2 line a turkey roaster with long sheets of aluminum foil that will be long enough to wrap over the turkey.
• 3 stir together the parsley, rosemary, sage, thyme, lemon pepper, and salt in a small bowl.
• 4 rub the herb mixture into the cavity of the turkey, then stuff with the celery, orange, onion, and carrot.
• 5 truss if desired, and place the turkey into the roasting pan.
• 6 pour the chicken broth and champagne over the turkey, making sure to get some champagne in the cavity.
• 7 bring the aluminum foil over the top of the turkey, and seal. try to keep the foil from touching the skin of the turkey breast or legs.
• 8 bake the turkey in the preheated oven for 2 1/2 to 3 hours until no longer pink at the bone and the juices run clear.
• 9 uncover the turkey, and continue baking until the skin turns golden brown, 30 minutes to 1 hour longer.
• 10 an instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees f (82 degrees c).
• 11 remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.