Juicy Champagne Turkey Recipe (No-Brine)

The holidays are right around the corner. If you are like me, your #1 goal is to produce a juicy roast turkey for your guests.

Champagne Turkey Ingredients (Plus Easy Swaps)

The full printable recipe card with volumes is below.

Champagne Basted Turkey

• Turkey – A good rule of thumb is to have 1 and a 1/2 pound of turkey per person you are serving. If you have a frozen turkey, make sure it is thawed before cooking.
• Butter – You know what makes the best turkey recipes? Butter! Rubbing a seasoned butter mixture between the skin of the turkey ensures you have incredibly juicy meat with oodles of flavor. The butter will also promote browning in that last hour where the skin starts to candy. Use an unsalted butter so you can control the saltiness.
• Fresh herbs – For this juicy roast turkey recipe, we will be using a blend of parsley, rosemary, thyme and sage. I always opt to use fresh herbs whenever possible for the maximum flavor, but if you want to use dried, this is fine. The ratios are 1 tablespoon fresh : 1 teaspoon dried.
• Salt and pepper – You can add these to taste, but I prefer to use coarse Kosher salt and freshly ground black pepper.
• Stuffing – I stuff my turkey with an apple, celery and white onion. I love the sweet and savory blend of flavors that compliment the sweetness of sparkling wine. You can also opt for a traditional stuffing, just make sure that comes to temperture using a digital thermometer.
• Sweet sparkling wine – My secret ingredient for this perfect roast turkey is the bubbly! You are basically steaming your turkey in sparkling wine, so you get an incredible flavor. While I usually drink a dry sparkling wine, this recipe does better with a sweet wine so those sugars can work their magic making the skin nice and candy-crunchy. It doesn’t have to be champagne- any sparkling like prosecco will work. If you want to make this alcohol free, opt for ginger-ale or sparkling apple cider.

Champagne Gravy

• Unsalted butter – I always opt to use unsalted butter when cooking. That way I control the amount of salt that goes into a recipe.
• Flour – The base of any great gravy starts with a roux. When flour is mixed with butter in a saucepan, the thickening agent is created.
• Chicken broth – To thin out the gravy, we use chicken broth. You could also use vegetable broth if you prefer.
• Sweet Sparkling Wine– While you’ll get some flavor from the drippings, I like to make sure it perfectly complements so I reserve 2-3 tablespoons of the wine from the turkey baste to add directly into the gravy.
• Turkey drippings – The best part and the source of all the flavor! Using pan juices is a great way to make a homemade turkey gravy.
• Coarse sea salt and pepper – Use these to taste and sparingly.

How to Make Champange Basted Turkey

I’m telling you, you are about to embark on one of the best turkey recipes.

1. Prepare oven and large roasting pan. Preheat the oven to the correct oven temperature. Line the bottom of the roasting pan with aluminum foil for easier clean up. This is my favorite turkey roasting pan.
2. Dry the Turkey– If needed, rinse the turkey with cold water. Pat the turkey dry with paper towels. A dry turkey will be easier for the butter to cling to.
3. Make rub. In a small bowl, combine the butter with the parsley, rosemary, thyme, sage, Kosher salt and ground black pepper.
4. Rub butter onto turkey. Using your fingers, loosen skin from turkey meat. Massage the butter mixture between skin and meat, and also a little in the turkey cavity.
5. Add stuffing. Stuff the cavity with the apple, celery and onion.
6. Add to roasting pan. Place turkey, breast side up, in the roasting pan. I recommend using a roasting pan with a wire holder so the turkey is off the bottom.
7. Cover. Pour the champagne over the turkey. Cover loosely with aluminum foil, being careful to not have aluminum foil touch the skin.
8. Bake. Bake the turkey, basting once per hour. Remove and take off aluminum foil. Baste with juices and champagne in the bottom of the pan. I do prefer a syringe style baster for this type of recipe.
9. Return to oven. Return to the oven uncovered until internal temperature of your turkey reaches 165°F at the thickest part of the breast. Do not continue to baste. Please use a meat thermometer (digital thermometer) and don’t just guess. The outside of the turkey should be a golden brown. If the turkey needs a little more color, moe to the bottom rack and use the low broil function, watching very closely, until it deepens in color. See the chart for how long to cook turkey, aim for 20 minutes per pound.
10. Remove. Remove from oven and carefully tent with aluminum foil. The best way to ensure a juicy roast turkey recipe is to make sure the turkey rests. This is the perfect time to make the gravy.
11. Carve and serve. Remove cavity stuffing, carve and serve with turkey gravy.
12. Stock. Turkey bones make an excellent homemade turkey stock, so make sure to save them!

Can I Use This Recipe for Turkey Breast?

You sure can with a few modifications. See them below. The gravy will be made the same way as the recipe card.

Champagne Basted Bone-In Turkey Breast

1. Prep the Turkey Breast– Remove the turkey breast from the fridge 30–45 minutes before cooking so it takes the chill off. Pat it very dry with paper towels- top, bottom, and in all the nooks of the skin. Dry skin ensures that the butter will stick.
2. Make The Herbed Butter– In a small bowl, mix together the softened butter, parsley, rosemary, thyme, sage, salt, and pepper. Use a spoon or your fingers to mash it into a paste.
3. Butter the Bird– Gently slide your fingers under the skin of the turkey breast to loosen it, being careful not to tear it.Take small amounts of the herbed butter and rub it directly onto the meat under the skin, pushing it as far back as you can. This will stay better versus the butter on top that will run down into the basting liquids. Rub any remaining butter over the outside of the breast (a thin layer is plenty).
4. Aromatics + Pan Setup– Preheat your oven to 350°F. Place the onion, apple, and celery in the bottom of a small roasting pan or baking dish to make a little “bed” for the breast. Set the turkey breast skin-side up on top of the aromatics. Pour 1–1½ cups sparkling wine (or ginger ale / sparkling water) into the pan around the turkey, not over the top- you don’t want to wash off your butter.
5. Steam-Roast Phase (covered)– Loosely tent the pan with aluminum foil, making sure the foil isn’t stuck to the skin. Roast covered for about 45–60 minutes, depending on size. This is where the bubbly does its steaming, juiciness magic.
6. Crisp-the-Skin Phase (uncovered)– Remove the foil so the skin can brown. Continue roasting, uncovered, so the skin can dry out and crisp up. Roast until the internal temperature in the thickest part of the breast reaches 160–165°F with a digital thermometer. For a 3–4 lb bone-in breast, total time is usually around 75–95 minutes, but always trust your thermometer over the clock.
7. Rest and Carve- Transfer the turkey breast to a cutting board and loosely tent with foil. Let it rest 15–20 minutes; the internal temp will rise a few degrees and the juices will redistribute. Slice across the grain and serve with the Champagne pan juices or gravy.

For a Boneless Turkey Breast

Reduce the volume of ingredients by 75% and use the same technique as listed above, then these instructions for roasting. Please be mindful that if you are using a skinless turkey breast, you won’t get the same crispness that will with skin-on.

1. Covered Steam-Roast– Place the prepared turkey breast, skin side up over the chopped veggies and apple. Loosely tent with foil. Roast at 350°F covered for 25–30 minutes to let the champagne steam keep everything moist.
2. Finish Uncovered for Color– Remove the foil and baste once with the pan juices. Continue roasting uncovered until the internal temperature in the thickest part reaches 160–165° If the outside is browning too quickly while the center isn’t at temp yet, loosely lay a piece of foil over just the dark spots to shield them.
3. Rest and slice– Slice into thick, juicy pieces and spoon some of the Champagne pan juices over the top—or use them to make a quick gravy. Move the turkey breast to a cutting board and tent with foil. Rest for 10–15 minutes before slicing.

Champagne Gravy for Turkey

Our homemade turkey gravy is the perfect accompaniment because it uses the juices and flavors to make the sauce. This can be made using any turkey recipe.

1. Make roux. Melt the butter in a medium saucepan over medium heat. Whisk with flour until a paste forms.
2. Whisk. Continue to whisk until the roux (butter and flour) start to brown and become fragrant.
3. Add broth and pan drippings. Slowly add the broth and additional champagne, whisking well until smooth. Add the pan drippings.
4. Season. Taste test for seasoning and correct with salt and pepper. Reduce heat to low and keep warm until ready to serve.

How to Store Leftover Turkey

Isn’t one of the best parts of Thanksgiving the leftover turkey? We have oodles of recipes that use leftover turkey, but of course you are also welcome to just reheat it as-is. I like to do this in the oven and a tablespoon or two of chicken broth or wine in the bottom of the baking dish to prevent drying out.

To freeze turkey leftovers, take the meat off the bone and place in an airtight plastic bag or airtight container, removing as much air as possible, or filling as high as possible. Freeze for up to 6 months.

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Juicy Champagne Turkey Recipe (No-Brine)

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Juicy Champagne Turkey roasted with herbed butter, apple, onion and celery, then steamed in sparkling wine for incredibly tender meat and crispy skin. Includes alcohol-free options and a simple gravy made from the pan drippings.

Prep Time: 30 minutes mins

Cook Time: 3 hours hrs

Resting: 30 minutes mins

Total Time: 3 hours hrs 30 minutes mins

Cook ModePrevent your screen from going dark

Servings: 8

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Equipment

• Turkey Roasting Pan w/ Rack
• Turkey Baster
• Silicone Basting Brush
• Whisk

Ingredients

Turkey:

• 12-15 pound turkey
• 1/2 cup unsalted butter , softened
• 2 tablespoons fresh flat parsley
• 2 tablespoons fresh rosemary , minced
• 2 tablespoons fresh thyme , minced
• 2 tablespoons fresh sage , minced
• 1 tablespoon coarse Kosher salt , I use Diamond crystal
• 1 teaspoon ground black pepper
• 1 red apple , cored and qaurtered
• 2 celery stalks , roughly chopped
• 1 white onion , peeled and quartered
• 750 ML bottle sweet sparkling wine* , 2-3 tablespoons reserved

Champagne Gravy:

• 1/4 cup unsalted butter
• 1/4 cup flour
• 2 cups low sodium chicken or vegetable broth
• 2-3 tablespoons sweet sparkling wine
• 2-4 tablespoons turkey drippings
• coarse sea salt & pepper , if needed

Instructions

Turkey:

• Preheat the oven to 350°F. Line a large roasting pan with aluminum foil (for easier clean up). I prefer to use a pan with a rack, but if you don't have one, that is fine.
• In a small bowl, combine the softened 1/2 cup unsalted butter with the chopped 2 tablespoons fresh flat parsley, 2 tablespoons fresh rosemary, 2 tablespoons fresh thyme, 2 tablespoons fresh sage, 1 tablespoon coarse Kosher salt and 1 teaspoon ground black pepper.
• Using your fingers, loosen skin from turkey meat. Massage the butter mixture between skin and meat, and also a little in the cavity.
• Stuff the cavity with the prepped 1 red apple, 2 celery stalks and 1 white onion.
• Place the turkey, breast side up, in the roasting pan.
• Pour the 750 ML bottle sweet sparkling wine* over the turkey. Cover loosely with aluminum foil, being careful to not have aluminum foil touch the skin.
• Bake the turkey for 3 hours, basting once per hour. Remove and take off aluminum foil. Baste with juices and champagne in the bottom of the pan.
• Return to the oven uncovered for 30-60 minutes, or until internal temperature reaches 165°F at the meatiest part of the breast. Turkey should be a golden brown.
• Remove from oven and carefully tent with aluminum foil. Allow to rest for 15-30 minutes while you make the gravy.
• Remove the cavity stuffing, carve and serve with turkey gravy.

Champagne Gravy:

• Melt the the 1/4 cup unsalted butter in a medium saucepan over medium heat. Whisk with the 1/4 cup flour until a paste forms.
• Continue to whisk until the roux (butter and flour) start to brown and become fragrant, this can take up to 15 minutes depending on how hot your stove is.
• Slowly add the 2 cups low sodium chicken or vegetable broth and 2-3 tablespoons sweet sparkling wine, whisking well until smooth. Add the 2-4 tablespoons turkey drippings.
• Taste test for seasoning and correct with coarse sea salt & pepper (it is very likely that these are not needed). Reduce heat to low and keep warm until ready to serve.
• If you’ve tried this recipe, please come back to give it a rating and let us know how you liked it in the comments or star ratings!

Video

Notes

*You can substitute Ginger Ale or Sparkling Apple Cider for sparkling wine.

How to Store Leftover Turkey

Isn’t one of the best parts of Thanksgiving the leftover turkey? We have oodles of recipes that use leftover turkey, but of course you are also welcome to just reheat it as-is. I like to do this in the oven and a tablespoon or two of chicken broth or wine in the bottom of the baking dish to prevent drying out.

To freeze turkey leftovers, take the meat off the bone and place in an airtight plastic bag or airtight container, removing as much air as possible, or filling as high as possible. Freeze for up to 6 months.

Nutrition

Calories: 910 kcal, Carbohydrates: 7 g, Protein: 114 g, Fat: 41 g, Saturated Fat: 15 g, Cholesterol: 407 mg, Sodium: 1577 mg, Potassium: 1354 mg, Fiber: 1 g, Sugar: 4 g, Vitamin A: 840 IU, Vitamin C: 6.1 mg, Calcium: 101 mg, Iron: 5.5 mg

Author: Chef Jessica Formicola

Calories: 910

Course: Main Course, Main Dish

Cuisine: American

Keyword: champagne basted turkey, champagne turkey, champagne turkey recipe, prosecco turkey

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