Festive Herb-Roasted Turkey
Main Course
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Cook Time
4 h
Servings
10
Difficulty
Medium
Prep Time
45 Min
Description
This herb-roasted turkey is a Thanksgiving classic, elevated with a touch of champagne for extra juiciness. I've been making this recipe for years, and it's always a crowd-pleaser. The combination of dried herbs creates a wonderfully aromatic crust, while the orange, onion, carrot, and celery stuffing infuses the turkey with subtle flavors. The champagne and chicken broth keep the turkey moist and tender throughout the roasting process. Perfect for a festive holiday meal!
Ingredients (13 ingredients)
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2 tbsp dried parsley
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2 tbsp ground dried rosemary
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2 tbsp rubbed dried sage
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2 tbsp dried thyme leaves
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1 tbsp lemon-pepper seasoning
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1 tbsp salt
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15 pound whole turkey, neck and giblets removed
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1 piece medium orange, cut into 8 wedges
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1 piece medium onion, chopped into large pieces
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1 piece medium carrot, cut into ½-inch slices
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2 stalks celery, cut into ½-inch slices
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750 milliliter champagne
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14.5 ounce can chicken broth
Preparation (7 steps)
Preheat Oven and Prepare Roasting Pan
Preheat the oven to 350 degrees F (175 degrees C). Line a roasting pan with enough aluminum foil to wrap around the turkey.
Combine Herbs
In a small bowl, stir together 2 tablespoons dried parsley, 2 tablespoons ground dried rosemary, 2 tablespoons rubbed dried sage, 2 tablespoons dried thyme leaves, 1 tablespoon lemon-pepper seasoning, and 1 tablespoon salt.
Prepare Turkey
Rub the herb mixture into the cavity of a 15-pound turkey (neck and giblets removed). Stuff the cavity with 1 medium orange (cut into 8 wedges), 1 medium onion (chopped into large pieces), 1 medium carrot (cut into ½-inch slices), and 2 stalks celery (cut into ½-inch slices). Tie the turkey legs together with kitchen twine and tuck the wings behind the body.
Add Liquids
Place the turkey on the foil in the roasting pan. Pour 750 milliliters champagne and 14.5 ounces chicken broth over the turkey, getting some into the cavity.
Wrap Turkey
Bring the aluminum foil up and around the turkey, trying to keep the foil from touching the turkey.
Roast Turkey
Roast the turkey in the preheated oven for 2 ½ to 3 hours, until the juices run clear. Uncover the turkey and continue cooking until the skin turns golden brown, for 30 to 60 minutes more. An instant-read thermometer inserted into the thickest part of the thigh near the bone should read 180 degrees F (80 degrees C).
Rest Turkey
Remove the turkey from the oven, cover with two sheets of aluminum foil, and let it rest in a warm area for 10 to 15 minutes before carving.
Finished cooking? Great! 🎉
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Created by
Sophia Martinez
2
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