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.
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
champagne9 or Ginger Ale ) 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.
Originally Submitted
11/2/2011
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