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 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. Pour the chicken broth and
champagne over the turkey, making sure to get
some champagne in the cavity.
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
11/23/2016
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