Juicy Champagne Thanksgiving Day Turkey Food

JUICY THANKSGIVING TURKEY

Juicy Thanksgiving Turkey image

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!

Provided by Kirsten

Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes

Time 3h20m

Yield 20

Number Of Ingredients 13

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

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.

Nutrition Facts : Calories 555.6 calories, Carbohydrate 4.3 g, Cholesterol 201.2 mg, Fat 24 g, Fiber 1 g, Protein 69.3 g, SaturatedFat 7 g, Sodium 680.2 mg, Sugar 1.9 g

CHAMPAGNE-BASTED TURKEY

Champagne-Basted Turkey image

I've made this turkey every Thanksgiving for the past 15 years. We all love it. The secret is to use lots of fresh parsley on top and inside and to keep basting. That creates a tender, delightful turkey. -Sharon Hawk, Edwardsville, Illinois

Provided by Taste of Home

Categories Dinner

Time 3h20m

Yield 16 servings (1-2/3 cups gravy).

Number Of Ingredients 14

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

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.

Nutrition Facts : Calories 518 calories, Fat 25g fat (9g saturated fat), Cholesterol 224mg cholesterol, Sodium 522mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 64g protein.

JUICY TWO-STAGE THANKSGIVING TURKEY MARINADE

Juicy Two-Stage Thanksgiving Turkey Marinade image

This recipe has two different marinades that are started on Tuesday morning. This is a marinade recipe only, and makes a pre-Thanksgiving marinade for a juicy turkey with lots of flavor.

Provided by jaclynfarr

Categories Side Dish Sauces and Condiments Recipes Marinade Recipes

Time P2DT25m

Yield 15

Number Of Ingredients 17

Ingredients

1 cup salt
1 cup orange juice
1 cup brown sugar
1 gallon water
1 (3 inch) cinnamon stick
1 (15 pound) turkey, thawed if purchased frozen
3 oranges, sliced
3 lemons, sliced
½ cup chopped onion
½ cup chopped green bell pepper
¼ cup chopped fresh parsley
1 tablespoon whole cloves
¼ cup garlic powder
2 (3 inch) cinnamon sticks
2 tablespoons paprika
¼ cup olive oil
3 tablespoons ground black pepper

Steps:

On the Tuesday morning before Thanksgiving, whisk together salt, orange juice, brown sugar, a cinnamon stick and water in a large nonreactive container with a cover, such as a large stainless steel stockpot. Stir until salt and sugar dissolve, about 5 minutes. Place the turkey into the brine, cover, and refrigerate overnight.
The next day, remove turkey from the first marinade, shake off excess, and pat the bird dry. Discard the brine. Clean the stockpot or brining container.
In the clean stockpot, make the marinade by stirring together together sliced oranges, sliced lemons, onion, green bell pepper, parsley, cloves, garlic powder, cinnamon sticks, paprika, olive oil, and pepper. Place the turkey into the stockpot and rub the marinade into the turkey. Cover and refrigerate overnight.
On Thanksgiving Day, remove turkey from the marinade and shake off the excess. Discard the remaining marinade. Roast the turkey using your favorite method.

Nutrition Facts : Calories 814.1 calories, Carbohydrate 27.1 g, Cholesterol 267.6 mg, Fat 35.7 g, Fiber 3.6 g, Protein 93.3 g, SaturatedFat 9.8 g, Sodium 238.1 mg, Sugar 19.8 g