Description
This Juicy Thanksgiving Turkey recipe features a flavorful herb rub and a unique champagne broth that keeps the turkey moist and tender. Roasted to golden perfection, it’s the perfect centerpiece for a festive holiday meal, offering succulent meat infused with aromatic herbs and subtle citrus notes from stuffed orange wedges.
Ingredients
Scale
Herb Rub
- 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
Roasting Liquids
- 1 (750 milliliter) bottle champagne
- 1 (14.5 ounce) can chicken broth
Instructions
- Prepare Ingredients: Gather all ingredients. Preheat the oven to 350°F (175°C). Line a roasting pan with aluminum foil long enough to wrap around the turkey.
- Make Herb Rub: In a small bowl, stir together dried parsley, ground rosemary, rubbed sage, dried thyme leaves, lemon-pepper seasoning, and salt to create a flavorful herb mixture.
- Season and Stuff Turkey: Rub the herb mixture into the cavity of the turkey thoroughly. Stuff the cavity with orange wedges, large onion pieces, carrot slices, and celery slices. Tie the turkey legs together with kitchen string and tuck the wings under the body for even cooking.
- Prepare for Roasting: Place the turkey on the aluminum foil in the roasting pan. Pour the champagne and chicken broth evenly over the turkey, making sure some liquid gets inside the cavity for added moisture.
- Cover and Roast: Bring the aluminum foil up and over the turkey, sealing it so that the foil does not touch the turkey skin. Roast in the preheated oven for 2½ to 3 hours until the juices run clear.
- Brown the Skin: Remove the foil cover carefully and continue baking uncovered for an additional 30 to 60 minutes, or until the skin is golden brown. Use an instant-read thermometer to check doneness; the thickest part of the thigh should reach 180°F (80°C).
- Rest the Turkey: Remove the turkey from the oven and cover loosely with two sheets of aluminum foil. Let it rest in a warm place for 10 to 15 minutes to allow juices to redistribute.
- Serve: Slice the turkey and serve warm, enjoying its juicy, herb-infused flavor enhanced by the subtle hints of champagne and citrus.
Notes
- This foolproof turkey recipe roasts a whole turkey until golden with herbs and champagne broth for a succulent, juicy turkey perfect for Thanksgiving.
- Resting the turkey after roasting is essential to keep the meat juicy and tender.
- Tying legs and tucking wings helps the turkey cook evenly and maintain shape.
- The champagne broth adds a subtle sweetness and helps keep the turkey moist during roasting.
Nutrition
- Serving Size: 1 serving
- 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
