Pat turkey dry. Combine the butter, salt, celery salt and pepper, rub over the outside and inside of turkey. Place sage and parsley sprigs in cavity if desired. Tuck wings under turkey; tie drumsticks together. Place breast side up on a rack in a roasting pan. Bake uncovered at 325 for 30 minutes.
In a large bowl, combine the Champagne, onions, parsley, consomme, thyme and marjoram; pour into pan. Bake for 3-3 1/2 hours longer or until a meat thermometer reads 180, basting occasionally with Champagne mixutre. Cover loosely with foil if turkey browns too quickly. Cover and let stand for 20 minutes before slicing.
For gravey, strain drippings into a small bowl. In a small saucepan, melt butter. Stir in flour until smooth; gradually add drippings. Bring to a boil, cook and stir 2 minutes or until thickened. Serve with turkey.
Originally Submitted
11/9/2010
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