My grandmother and mother passed this recipe on to me. It changes just a little every year, because we've never written it down before. But it is always incredibly juicy and succulent!

Advertisement

Ingredients

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

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

555.6 calories; 69.3 g protein; 4.3 g carbohydrates; 201.2 mg cholesterol; 680.2 mg sodium. Full Nutrition

Reviews (642)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/30/2008
We used this recipe this Thanksgiving and the turkey came out EXCELLENT! We marinaded the turkey in the champagne and broth for 24 hours before and rubbed the seasonings in the turkey cavity and under the skin and stuffed with carrots onions celery and orange as directed. The result was a juicy turkey (even the white meat) that was full of flavor!! Thanks so much!!! Read More
(694)

Most helpful critical review

Rating: 2 stars
12/21/2009
It tasted like I didn't add all those ingredients. Nothing spectacular...not worth the effort or cost of the ingredients :( Read More
(36)
832 Ratings
  • 5 star values: 757
  • 4 star values: 41
  • 3 star values: 15
  • 2 star values: 13
  • 1 star values: 6
Rating: 5 stars
11/30/2008
We used this recipe this Thanksgiving and the turkey came out EXCELLENT! We marinaded the turkey in the champagne and broth for 24 hours before and rubbed the seasonings in the turkey cavity and under the skin and stuffed with carrots onions celery and orange as directed. The result was a juicy turkey (even the white meat) that was full of flavor!! Thanks so much!!! Read More
(694)
Rating: 5 stars
12/24/2008
This was the best turkey we've ever had! I substituted Ginger Ale for the wine. It was Juicy and delicious even when cold the next day!!! It was so good I'm making it for Christmas too!! Thanks Read More
(453)
Rating: 5 stars
11/28/2008
I used this recipe last night and it was truly the most moist (perfect) turkey I have ever done. I cooked a 20 pound Norbest turkey and I used a cooking bag in which I put everything as this recipe says including the whole bottle of champagne(Blanc Noir variety).It was perfect Kirsten! Other notes: I didn't add the carrots because I don't like carrots:-) I rubbed the outside with Olive Oil and some salt and pepper after pouring in the champagne. Although the included temperature gauge popped out at 3 hours I cooked it another half hour. The white meat was delicious and not dry at all. Read More
(369)
Advertisement
Rating: 5 stars
08/12/2009
Great recipe It was very moist but I did change up a couple things! The night before I coated the turkey with Kosher salt and let it sit over night in the fridge in a pan of water. The next day I rinsed the turkey off and followed the recipe but I also coated the turkey with margerine and Instead of using foil I used an oven bag! Everything I changed up also enhances how moist the turkey will be! It was so moist that the meat fell off the bone!! So good! mmmm Read More
(199)
Rating: 5 stars
01/04/2009
I've never made a turkey before mostly because I never had to for Thanksgiving and I was always afraid to mess up something so big and expensive. Well my husband brought a free turkey home from work for Christmas and I found this recipe. Today we both got together to make this 15lb. turkey. I have to say it's probably the best turkey I've ever had!!! We were a great team (I prepared everything but he got to clean out the turkey and stuff it). The turkey was in the oven about 3 hrs. then I opened the foil up for 30 mins. as directed. After it came out and sat for 15 minutes the electric knife cut that turkey like it was meant for display; better than my Mom's on any Thanksgiving day. I called and told her we would make it this year. Thankyou for a wonderful recipe even I can follow! Read More
(163)
Rating: 5 stars
12/28/2010
Well seriously I love to try new ways of doing turkey and this is so far the BEST! It's hard to overcook this turkey because the meat is SO moist and FULL of proper flavor. I mixed up all and lots of the herbs and rubbed the cavity AND 'under' the skin and over the skin. In pouring the ginger ale or Champagne over the turkey be careful and don't pour much over because it washes the herbs off. Maybe rubbing butter on first will help the herbs 'stick' so they won't wash off. I think the champagne is better than the ginger ale only because we found the gravy ended up a 'bit' sweet from the pop and needed to be compensated by more salt and pepper. Some people actually liked the slight sweet taste for a change. No more brining the turkey. No more turning turkey upside down. This is simple and the white meat is as moist as the dark and NOT dry. We've cooked a lot of turkeys but this is a keeper. That's not to say we won't try another recipe. It's fun to experiment. Enjoy. Read More
(119)
Advertisement
Rating: 5 stars
11/27/2008
I made this today. It was absolutely the best turkey I've ever done. The only thing I did differently was to cook it outside on my gas grill which has a temperature gauge so it basically worked like an oven. Will definitely do this again. Everyone raved about the turkey. Read More
(101)
Rating: 5 stars
11/20/2011
I have a question. I have never made this recipe. My roaster has a little half inch rack that goes in it. Do I use the rack or let everything sit in the foil? BTW super excited about trying this. Read More
(78)
Rating: 5 stars
02/11/2011
Ok I'm a lil late on reviewing this recipe but better late than never right? As a Newlywed Thanksgiving was the first family holiday meal I was put to the test to make (my mother in-law was so worried she sent us pre-cut turkey slices and all the fixings). Needless to say we didn't need the "emergency care package". I followed this recipe to a T and it came out AMAZING!! My husband and family are raving about it still! The only thing that could have made it better would be if my in-laws were in town to experience it also!!:) Read More
(76)
Rating: 2 stars
12/21/2009
It tasted like I didn't add all those ingredients. Nothing spectacular...not worth the effort or cost of the ingredients :( Read More
(36)