This turkey recipe uses orange wedges and aromatics to add flavor, while a champagne broth works its magic to keep the turkey moist and tender. My grandmother and mother passed this recipe on to me. It changes a little every Thanksgiving, because I've never written the recipe down before. But the roast turkey is always incredibly juicy and succulent!
Ingredients
- parsley: 2 Tbsp (dried)
- ground dried rosemary: 2 Tbsp
- rubbed dried sage: 2 Tbsp
- thyme leaves: 2 Tbsp (dried)
- lemon-pepper seasoning: 1 Tbsp
- salt: 1 Tbsp
- whole turkey, neck and giblets removed: 1 piece (15 pound)
- medium orange, cut into 8 wedges: 1 piece
- medium onion, chopped into large pieces: 1 piece
- medium carrot: 1 piece (cut into 1/2 inch slices)
- stalks celery: 2 piece (cut into 1/2 inch slices)
- champagne: 1 bottle (750 milliliter bottle)
- chicken broth: 1 can (14.5 ounce can)
Metric Conversion
Stages of cooking
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Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Line a roaster with sheets of aluminum foil long enough to wrap around turkey. ALLRECIPES / KAREN HIBBARD
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Stir parsley, rosemary, sage, thyme, lemon-pepper seasoning, and salt together in a small bowl. ALLRECIPES / KAREN HIBBARD
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Rub herb mixture into turkey cavity, then stuff with orange wedges, onion, carrot, and celery. Tie turkey legs together with kitchen string, then tuck the wings under the body. ALLRECIPES / KAREN HIBBARD
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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. ALLRECIPES / KAREN HIBBARD
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Bring aluminum foil up and over the top of turkey and seal; try to keep the foil from touching the turkey. ALLRECIPES / KAREN HIBBARD
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Roast turkey in the preheated oven until juices run clear, 2 ½ 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). ALLRECIPES / KAREN HIBBARD
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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. ALLRECIPES / KAREN HIBBARD
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Serve and enjoy! ALLRECIPES / KAREN HIBBARD
