Champagne Basted Turkey Food

CHAMPAGNE-BASTED TURKEY

Steps:

• In a large stockpot, combine 2 quarts water with the salt, garlic, herbs, and bay leaf, and bring to a boil over high heat. Let cool completely. Immerse the turkey in the brine, and refrigerate overnight, rotating the turkey occasionally to ensure that the entire bird comes in contact with the brine. Remove the turkey from the brine, and pat dry with paper towels; let the turkey air-dry on a rack over a large rimmed baking sheet.
• Position a rack in the bottom third of the oven, and heat the oven to 450°F.
• Generously season the turkey all over with 1 Tbs. salt and 1 tsp. pepper. Then, using your hands and starting with the turkey legs facing you, gently loosen the skin from the breast and thighs. Pat the flesh dry with paper towels. Scoop some of the butter in your hands, and spread it under the skin, coating the flesh as evenly as possible; reserve any remaining butter. Slide the sage leaves under the skin of the breast.
• Stuff the turkey with the carrot, celery, onion, lemon, and any leftover butter and sage. Lightly tie the legs, tuck the wings behind the back, and set the turkey breast side up on a rack in a roasting pan. In a small bowl, combine the stock and Champagne; pour over the turkey and allow to collect in the pan. Add the giblets to the pan.
• Roast for about 35 minutes. Remove the giblets from the pan, and set aside for the jus. Reduce the heat to 325°F, and basting every 30 minutes, roast until a meat thermometer inserted in the thigh reads 165°F, about 3 hours. (If the turkey is becoming too dark, loosely tent with aluminum foil for the remainder of roasting.) Once done, remove the turkey and let rest, covered, for 30 minutes while you make the jus.
• Drain the juices from the turkey-roasting pan into a glass measuring cup (you should have about 2 cups). Place the roasting pan on the stovetop over medium heat, and add a bit of the Champagne to deglaze the pan, making sure to scrape up the bits from the pan's bottom. Cook, stirring, until the pan is almost completely dry. Skim the fat from the juices.
• Add the carrot, onion, and celery, and cook over medium heat, stirring frequently, until the vegetables begin to brown, about 4 minutes. Pour in the remaining Champagne, and deglaze the pan, scraping the bits from the bottom. Add the giblets, bring to a simmer, and reduce by half or to your desired consistency, about 5 minutes. Strain through a fine-mesh strainer, and transfer to a gravy boat. (Alternatively, if you leave the giblets in larger pieces during cooking, you may remove and discard them and serve the jus with the finely chopped vegetables.)
• Carve and serve the turkey with the jus.

CHAMPAGNE-BASTED TURKEY

Steps:

• 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.

CLASSIC ROAST TURKEY

Steps:

• Heat oven to 190C/fan 170C/gas 5. Put the onion and a large sprig of bay in the cavity between the legs. Now pack half the stuffing into the neck end, pushing it towards the breast. Secure the neck skin in position with skewers and tie the turkey legs together at the top of the drumsticks to give a neat shape.
• Weigh the turkey and calculate cooking time at 20 mins per kilo, plus 90 mins. (You may need to use your bathroom scales.)
• Put a large sheet of extra-wide foil in a large roasting tin, then put the turkey on top. Smear the breast with the butter, grate over half the nutmeg and season well. Cover the breast with bacon, pour over the wine, then loosely bring up the foil and seal well to make a parcel.
• Roast in the oven, then 90 mins before the end of cooking, open the foil, discard the bacon, and drain off excess fat from the tin. Leaving the foil open, return the turkey to the oven to brown, basting with the juices several times. Then 30 mins before the end of cooking, place pigs-in-blankets and stuffing of your choice around the turkey, or cook in a separate lightly oiled tin.
• To test whether the turkey is cooked, push a skewer into the thickest part of the thigh - the juices should run clear. If they are pinkish, cook for 15 mins more, then test again.
• Transfer the turkey, stuffings and pigs-in-blankets to a platter, cover with foil, then a couple of tea towels and allow to rest for up to 30 mins before carving. This gives the juices time to settle back into the meat, ensuring that the turkey will be juicy. Garnish with sprigs of bay.

THE WORLD'S BEST TURKEY

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Rinse turkey, and pat dry. Gently loosen turkey breast skin, and insert pieces of butter between the skin and breast. Place apples inside the turkey's cavity. Sprinkle with garlic powder, salt, and pepper. Place turkey in a roasting bag, and pour Champagne over the inside and outside of the bird. Close bag, and place turkey in a roasting pan.
• Bake turkey 3 to 3 1/2 hours in the preheated oven, or until the internal temperature is 180 degrees F (85 degrees C) when measured in the meatiest part of the thigh. Remove turkey from bag, and let stand for at least 20 minutes before carving.

JUICY CHAMPAGNE THANKSGIVING DAY TURKEY

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Line a turkey roaster with long sheets of aluminum foil that will be long enough to wrap over the turkey.
• Stir together the parsley, rosemary, sage, thyme, lemon pepper, and salt in a small bowl.
• Rub the herb mixture into the cavity of the turkey, then stuff with the celery, orange, onion, and carrot.
• Truss if desired, and place the turkey into the roasting pan.
• Pour the chicken broth and champagne over the turkey, making sure to get some champagne in the cavity.
• 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.
• 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.
• Uncover the turkey, and continue baking until the skin turns golden brown, 30 minutes to 1 hour longer.
• An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).
• 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.

TURKEY ROASTED AND CHAMPAGNE-BASTED TURKEY

Steps:

• Start oven at hot (425 degrees F.).
• Mix salt, pepper, and celery salt. Rub into turkey thoroughly, inside and out. Place Turkey in roasting pan. Rub 3 tablespoons Butter over breast and down sides. Roast 30 minutes.
• Combine onions, thyme, marjoram, parsley, and consommé. Pour over turkey. Reduce heat to moderate (325° F.) and continue roasting another hour. Pour champagne over turkey. Roast an hour and then place breast side down. Baste frequently and continue roasting an additional 1½ hours or until turkey is done: 190-195 degrees Internal Temperature - Use a thermometer. Remove turkey to warmed platter.
• Cover with foil. Let stand in warm place.
• Strain pan gravy into a saucepan. Melt remaining 1-tablespoon butter in a cup. Stir in flour smoothly. Cook in microwave for 1 minute. Add cooked flour mixture to strained pan gravy gradually. Stir and let simmer 5 minutes.
• Serve in warmed gravy boat.

WHITE WINE AND GARLIC BASTED TURKEY

Steps:

• Preheat roaster/oven to 375 degrees. Pour 1/2 the wine and 1 cup of the stock into the bottom of a roasting pan. Place the garlic in the corners of the pan. Place turkey in the roasting pan and prepare by rubbing with the vegetable oil. Sprinkle the turkey with rosemary, thyme, salt and pepper.
• Baste often adding the additional wine and chicken stock as needed. I basted the turkey twice per hour and the total cooking time for a 22 lb. bird (stuffed) was 6 hours (I turn my heat off when the internal temperature reaches 165 degrees).
• The last hour of cooking, increase the temperature to 400 degrees and sprinkle with paprika for a nice brown color.
• The roasted garlic is wonderful on warm rolls with dinner. The garlic infused liquid with the turkey drippings also make a very nice gravy. I strained the liquid and added just a small amount of corn starch/cold water mixture and simmered for 3 minutes.

PORT-BASTED ROAST TURKEY WITH PAN GRAVY

Steps:

• Position rack in bottom third of oven and preheat to 325°F. Pat turkey dry. Place turkey on rack set in large roasting pan. Rub turkey breast with 2 tablespoons butter. Sprinkle with salt and pepper. Fold 2-foot-square piece of cheesecloth in half twice, forming 12-inch square. Dip cloth into water; squeeze out excess moisture. Drape cloth over turkey breast, tucking cloth under at sides. Roast 30 minutes.
• Meanwhile, bring 1 1/2 cups broth, Port and 4 tablespoons butter to simmer in heavy medium saucepan, stirring until butter melts. Baste turkey with 3/4 cup Port mixture. Roast turkey 1 hour 10 minutes, basting twice with remaining Port mixture.
• Add water, onion, carrot and apple to roasting pan; stir to coat vegetables with pan juices. Baste turkey with pan juices. Roast 20 minutes. Remove cheesecloth. Roast turkey until skin browns and meat thermometer inserted into innermost part of thigh registers 180°F, basting occasionally with pan juices, about 50 minutes. Transfer turkey to platter; tent with foil.
• Place roasting pan over medium-high heat. Bring pan juices and vegetables to boil, scraping up any browned bits. Add Gravy Base and boil uncovered 5 minutes. Scrape mixture into strainer set over large measuring cup, pressing on solids with back of spoon. Spoon fat off top of pan juices. Add enough additional broth to cup to measure 3 cups liquid if necessary, or transfer pan juices to saucepan and boil until reduced to 3 cups if necessary. Bring pan juices to simmer in heavy medium saucepan. Mix 3 tablespoons butter and flour in small bowl to form paste. Add paste to pan juices; bring to boil, whisking constantly. Boil until sauce thickens, whisking occasionally, about 5 minutes. Season to taste with salt and pepper. Serve turkey, passing gravy separately.

TURKEY WITH CHARDONNAY AND HERBS

Steps:

• Combine first 5 ingredients in small bowl. Let stand 1 hour. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Preheat oven to 350#176;F. Place carrots, celery and onions in bottom of large roasting pan. Roll leg-thigh pieces of turkey into loaf shapes and tie with string at 1 1/2-inch intervals to hold shape. Rub herb-oil mixture over all turkey pieces. Season turkey with salt and pepper. Place turkey pieces atop vegetables. Pour wine and 1 cup broth around turkey in pan. Bake until leg-thigh pieces register 180°F on thermometer and breast pieces register 170°F on thermometer, basting occasionally with pan juices, about 1 hour 45 minutes. Transfer turkey to platter. Tent with foil to keep warm.
• Strain pan juices into large glass measuring cup. Spoon fat from pan juices. Add enough remaining broth to measure 6 cups liquid. Melt butter in heavy medium saucepan over medium heat. Add flour and stir 2 minutes. Gradually whisk in pan juices and bring to boil. Reduce heat and simmer until thickened to sauce consistency, about 10 minutes. Season with salt and pepper.
• Remove string from leg-thigh pieces. Slice all turkey pieces. Arrange slices on platter; serve, passing gravy separately.

BUTTER AND WINE BASTED TURKEY BREAST

Steps:

• Heat oven to 325º.
• Place turkey, skin side up, in a shallow roasting pan and insert ovenproof thermometer in the thickest part of the turkey making sure it does not touch the bone.
• Roast 2 to 2 1/2 hours.
• While turkey is roasting, mix butter, wine, thyme, salt, paprika, and garlic. After turkey has roasted 1 hour, brush with half of the butter mixture. Roast for 30 more minutes and then brush with remaining butter mixture. Roast for 1 hour longer or until thermometer reads 170º and turkey is no longer pink when you cut into center.
• When turkey is done, place on platter and cover with foil to keep warm Let rest about 15 so that juices can redistribute.
• To make gravy: While turkey is resting, pour pan drippings into measuring cup and skim fat from drippings. Add enough water to drippings to measure 2 cups. Heat drippings to boiling in 1 quart saucepan. Mix cornstarch and cold water; stir into drippings. Boil and stir 1 minute.
• Serve gravy with turkey.

WHITE WINE BASTED TURKEY

Steps:

• Serves 12 to 14 If your roasting pan only fits sideways in the oven, turn the pan every hour so the turkey cooks and browns evenly.
• For step-by-step photos, see our Roast Turkey and Gravy feature.
• Rinse turkey with cool water, and dry with paper towels.
• Let stand for 2 hours at room temperature.
• Place rack on lowest level in oven.
• Heat oven to 450°.
• Combine melted butter and white wine in a bowl.
• Fold a large piece of cheesecloth into quarters and cut it into a 17-inch, four-layer square.
• Immerse cheesecloth in the butter and wine; let soak.
• Place turkey, breast side up, on a roasting rack in a heavy metal roasting pan.
• Remove pop up time if there is one, use regular meat thermometer in thick part of leg.
• Fold wing tips under turkey.
• Sprinkle 1/2 teaspoon each salt and pepper inside turkey.
• (Stuff loosely if you choose, I do not stuff) Tie legs together loosely with kitchen string (a bow will be easy to untie later).
• Fold neck flap under, and secure with toothpicks.
• Rub turkey with the softened butter, and sprinkle with remaining 1 1/2 teaspoons salt and pepper.
• Lift cheesecloth out of liquid, and squeeze it slightly, leaving it very damp.
• Spread it evenly over the breast and about halfway down the sides of the turkey; it can cover some of the leg area.
• Place turkey, legs first, in oven.
• Cook for 30 minutes.
• Using a pastry brush, baste cheesecloth and exposed parts of turkey with butter and wine.
• Reduce oven temperature to 350°, and continue to cook for 2 1/2 more hours, basting every 30 minutes, you will need to reheat the butter-wine mixture occasionally as the butter will harden.
• Watch pan juices; if the pan gets too full, spoon out juices, reserving them for gravy.
• After this third hour of cooking, carefully remove and discard cheesecloth.
• Turn roasting pan so that the breast is facing the back of the oven.
• Baste turkey with pan juices.
• If there are not enough juices, continue to use butter and wine.
• The skin gets fragile as it browns, so baste carefully.
• Cook 1 more hour, basting after 30 minutes.
• After this fourth hour of cooking, insert an instant-read thermometer into the thickest part of the thigh.
• Do not poke into a bone.
• The temperature should reach 180° (stuffing should be between 140° and 160°) and the turkey should be golden brown.
• The breast does not need to be checked for temperature.
• If legs are not yet fully cooked, baste turkey, return to oven, and cook another 20 to 30 minutes.
• When fully cooked, transfer turkey to a serving platter, and let rest for about 30 minutes.
• Meanwhile, make the gravy.
• Pour all the pan juices into a glass measuring cup.
• Let stand until grease rises to the surface, about 10 minutes, then skim it off.
• Meanwhile, place roasting pan over medium-high heat.
• Add 1 cup dry red or white wine, or water, to the pan.
• Using a wooden spoon, scrape the pan until liquid boils and all the crisp bits are unstuck from pan.
• Add giblet stock to pan.
• Stir well, and bring back to a boil.
• Cook until liquid has reduced by half, about 10 minutes.
• Add the defatted pan juices, and cook over medium-high heat 10 minutes more.
• You will have about 2 1/2 cups of gravy.
• Season to taste, strain into a warm gravy boat, and serve with turkey.