Best 8 Champagne Basted Turkey Recipes

BUTTER-BASTED TURKEY AND GRAVY

Steps:

• Preheat the oven to 500 degrees F.
• Stuff the turkey: Place the turkey on a flat surface, season with salt and pepper on the inside and out and stuff the cavity with stuffing if using. Tie the legs closed with a strong piece of kitchen twine or string by wrapping them around and around the drumsticks and pulling them closed like you're tying a shoe.
• Prepare the turkey: Soak 1 large double-layered piece of cheesecloth in the butter. Brush any remaining butter on top of the bird and cover the breast meat with the cheesecloth to keep it moist for the first part of cooking, tucking it into the natural crevices of the bird to keep it in place. Arrange the garlic, carrots and onions in the bottom of a roasting pan and arrange the turkey on the roasting pan right above them. Place the pan in the center of the oven and roast for 20 minutes.
• Lower the oven to 350 degrees F and count about 12 minutes per pound of the turkey weight.
• After about 2 hours, take the turkey out, gently remove the cheesecloth from the top of the breasts, baste the turkey with any pan juices, rotate the pan halfway and return to the oven. Place the turkey neck and the chicken stock in a medium pot and simmer gently on the stove as the turkey finishes cooking. Reduce the stock by about half.
• How do you know when the turkey is done? The temperature of the thigh meat (where the meat is thickest and takes the longest time to cook) should register 160 to 165 degrees F when tested with a thermometer. The thigh juices should also be clear, not pink. When done, remove the bird from the oven, transfer to a flat surface and allow it to rest, breast side down, for 30 minutes. Why rest the turkey breast side down after cooking it breast side up? So the juices flow back through the meat as it sits.
• Make the gravy: Place the roasting pan over the burners of the stove, whisk in the sherry and mustard to the pan and warm it over low heat. Scrape the bottom to get the drippings and tasty bits off the bottom of the pan as the sherry reduces almost completely. Strain the neck out from the stock and add the stock to the roasting pan. Simmer over medium heat, 3 to 5 minutes. Reduce further until the mixture starts to thicken. Puree half of the gravy (with the cooked vegetables) in a blender until smooth, and then stir back into the gravy. The vegetables are a natural thickener that is healthier and lighter than the classic cornstarch or flour! Stir in the vinegar. Taste for seasoning. Carve the turkey and serve with the gravy.

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.

BUTTER-BLANKETED TURKEY

Steps:

• Position an oven rack in the lowest position (with room above to fit the turkey) and preheat the oven to 450 degrees F.
• Remove any turkey parts from the cavity and reserve for another use if desired. Dry the turkey well with paper towels inside and out. Sprinkle the cavity with 1 teaspoon salt and 1/2 teaspoon pepper. Stuff with the thyme, rosemary, lemon wedges and half of the onion wedges.
• In a small bowl, mix together the 4 tablespoons room temperature butter with the paprika to make a smooth, spreadable mixture. Using your hands, carefully separate the skin from the flesh of the turkey from the breasts toward the legs, making sure not to tear the skin. Spread about half of the butter mixture evenly between the skin and flesh on one side. Do the same on the other side using the remaining butter mixture. Any residual butter on your hands or in the bowl can be rubbed on the outside of the turkey. Sprinkle the outside of the turkey with 2 teaspoons salt, making sure to get it all over the surface.
• Scatter the celery pieces, whole carrots and remaining onion wedges in the bottom of a roasting pan. Place the roasting rack in the pan, making sure it is level. Pour the broth into the pan. Transfer the turkey to the rack, tuck the wings back under the body and tie the legs together with butcher's twine.
• Cut a 20-inch piece of cheesecloth and fold twice, creating 4 layers. Submerge the cloth in the melted butter, making sure it is completely saturated with it. Gently squeeze the cloth, then re-form so there are 4 layers and place on top of the turkey, covering it completely. Use a turkey baster to baste the cheesecloth with some of the remaining melted butter.
• Roast for 30 minutes, then lower the oven temperature to 350 degrees F. Baste the turkey with the pan juices and more of the melted butter. Continue to roast, basting with butter and pan drippings every 30 minutes, for an additional 2 hours.
• Very gently remove the cheesecloth from the turkey, taking care not to tear the skin (see Cook's Note). Baste one more time, then return the turkey to the oven with the breasts facing towards the back and roast until a thermometer inserted in the thickest part of a thigh measures 165 degrees F, about another 30 minutes. Let rest for 30 minutes before carving.

JUICY THANKSGIVING 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.

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.

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.

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.

CHAMPAGNE-ROASTED TURKEY

Steps:

• 1. Preheat oven to 350°F. Line a roasting pan with aluminum foil and coat with cooking spray. 2. Place turkey in pan and spoon 1 cup grape halves into neck cavity. Season turkey all over with salt and pepper. Pour champagne into pan around turkey. 3. Roast turkey for 2-1/4 to 2-1/2 hours, or until no pink remains and juices run clear, basting every 30 minutes with pan juices. If turkey begins to get too browned, cover loosely with aluminum foil. 4. In a medium saucepan, combine chicken broth, cornstarch, and pan drippings with fat removed; bring to a boil over medium-high heat, stirring constantly until thickened. Stir in remaining 1/2 cup grape halves and cook 1 to 2 minutes, or until heated through. 5. Carve turkey and serve with champagne-grape sauce. Options If you'd rather, you can use nonalcoholic sparkling grape or apple juice, or even apple cider, instead of champagne. It all works to make this a winning change-of-pace roasted turkey your gang will love!