Description
This Juicy Thanksgiving Turkey recipe delivers a succulent and flavorful centerpiece for your holiday feast. Infused with a savory blend of dried herbs and enhanced by a champagne and chicken broth basting, the oven-roasted turkey boasts golden, crispy skin and tender, juicy meat perfect for sharing with family and friends.
Ingredients
Scale
Herb Mix
- 2 tablespoons dried parsley
- 2 tablespoons ground dried rosemary
- 2 tablespoons rubbed dried sage
- 2 tablespoons dried thyme leaves
- 1 tablespoon lemon-pepper seasoning
- 1 tablespoon salt
Turkey and Stuffing
- 1 (15 pound) whole turkey, neck and giblets removed
- 1 medium orange, cut into 8 wedges
- 1 medium onion, chopped into large pieces
- 1 medium carrot, cut into 1/2-inch slices
- 2 stalks celery, cut into 1/2-inch slices
Liquids
- 1 (750 milliliter) bottle champagne
- 1 (14.5 ounce) can chicken broth
Instructions
- Preparation: Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C) and line a roasting pan with aluminum foil, making sure there is enough foil to wrap around the turkey.
- Make Herb Rub: In a small bowl, combine dried parsley, ground rosemary, rubbed sage, dried thyme leaves, lemon-pepper seasoning, and salt. Mix thoroughly to create the herb mixture.
- Season and Stuff the Turkey: Rub the herb mixture evenly into the cavity of the turkey. Stuff the cavity with the orange wedges, chopped onion, carrot slices, and celery. Tie the turkey legs together with kitchen string and tuck the wings underneath the body to ensure even cooking.
- Arrange Turkey in Roasting Pan: Place the turkey on the prepared aluminum foil in the roasting pan. Pour the bottle of champagne and can of chicken broth over the turkey, ensuring some of the liquid also goes inside the cavity.
- Seal with Foil: Bring the foil up and over the turkey, sealing it carefully so the foil does not touch the turkey skin, which helps retain moisture while roasting.
- Roasting: Roast the turkey in the preheated oven for 2 ½ to 3 hours, until the juices run clear. Then, carefully uncover the foil and continue baking the turkey for an additional 30 to 60 minutes, or until the skin turns a golden brown color. Check doneness by inserting an instant-read thermometer into the thickest part of the thigh near the bone; it should read 180 degrees F (80 degrees C).
- Resting: Remove the turkey from the oven and cover it loosely with two sheets of aluminum foil. Let it rest in a warm area for 10 to 15 minutes before slicing. This step allows juices to redistribute throughout the meat for optimal juiciness.
- Serve: Slice the turkey and serve immediately to enjoy the full flavors and tender texture.
Notes
- This foolproof turkey recipe produces a golden, herb-infused bird that remains moist and juicy thanks to the champagne and chicken broth basting.
- Using aluminum foil as a tent protects the skin from direct heat, preventing burning while keeping the meat tender.
- Resting the turkey after roasting is essential to maintain juices and improve flavor.
- Adjust cooking times based on the size of your turkey if different from 15 pounds.
- Make sure to tie the legs and tuck wings to help the turkey cook evenly and maintain moisture.
Nutrition
- Serving Size: 1 serving (approx. 6 ounces cooked turkey)
- Calories: 556 kcal
- Sugar: 2 g
- Sodium: 680 mg
- Fat: 24 g
- Saturated Fat: 7 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 69 g
- Cholesterol: 201 mg
