Rating: 5 stars
842 Ratings
  • 5 star values: 768
  • 4 star values: 39
  • 3 star values: 16
  • 2 star values: 13
  • 1 star values: 6

This Thanksgiving turkey recipe was passed down to me by my mother and grandmother. We would change the recipe a little every year since we never had it written down, but it always turned out incredibly juicy and succulent!

Recipe Summary

3 hrs 30 mins
3 hrs 50 mins
20 mins
1 15-pound turkey


Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Line a roaster with sheets of aluminum foil long enough to wrap around turkey.

  • Stir together parsley, rosemary, sage, thyme, lemon-pepper, and salt in a small bowl. Rub herb mixture into cavity of turkey, then stuff with celery, orange, onion, and carrot. Truss if desired, then place turkey into the roasting pan.

  • Pour champagne and chicken broth over turkey, making sure to get some champagne in cavity. Bring aluminum foil over top of turkey and seal; try to keep foil from touching turkey.

  • Bake turkey in the preheated oven for 2 1/2 to 3 hours until juices run clear. Uncover turkey and continue baking until skin turns golden brown, 30 minutes to 1 hour longer. An instant-read thermometer inserted into the thickest part of thigh, near the bone, should read 180 degrees F (82 degrees C).

  • 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.

Nutrition Facts

556 calories; protein 69.3g; carbohydrates 4.3g; fat 24g; cholesterol 201.2mg; sodium 680.2mg. Full Nutrition