Juicy Champagne Turkey Recipe (No-Brine)
Servings: 8
Calories: 910kcal
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.
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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: 910kcal | Carbohydrates: 7g | Protein: 114g | Fat: 41g | Saturated Fat: 15g | Cholesterol: 407mg | Sodium: 1577mg | Potassium: 1354mg | Fiber: 1g | Sugar: 4g | Vitamin A: 840IU | Vitamin C: 6.1mg | Calcium: 101mg | Iron: 5.5mg
