Prep Time::20 mins
Cook Time:: 3 hrs
Additional Time::10 mins
Total Time:: 3 hrs 30 mins
Servings::10
Ingredients
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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
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 ½-inch slices
2 stalks celery, cut into ½-inch slices
1 (750 milliliter) bottle champagne
1 (14.5 ounce) can chicken broth
Directions
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
Stir parsley, rosemary, sage, thyme, lemon-pepper seasoning, and salt together in a small bowl.
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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.
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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.
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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
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 (80 degrees C).
ALLRECIPES / KAREN HIBBARD
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.
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Serve and enjoy!
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Recipe Tip
You can use white wine in place of Champagne if desired.