Turkey Roasted And Champagne Basted Turkey Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHAMPAGNE-BASTED TURKEY



Champagne-Basted Turkey image

I've made this turkey every Thanksgiving for the past 15 years. We all love it. The secret is to use lots of fresh parsley on top and inside and to keep basting. That creates a tender, delightful turkey. -Sharon Hawk, Edwardsville, Illinois

Provided by Taste of Home

Categories     Dinner

Time 3h20m

Yield 16 servings (1-2/3 cups gravy).

Number Of Ingredients 14

1/4 cup butter, softened
1 teaspoon salt
1 teaspoon celery salt
3/4 teaspoon pepper
1 turkey (14 to 16 pounds)
Fresh sage and parsley sprigs, optional
2 medium onions, chopped
1-1/2 cups minced fresh parsley
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
2 cups champagne or other sparkling wine
1 cup condensed beef consomme, undiluted
1 tablespoon butter
1 tablespoon all-purpose flour

Steps:

  • Preheat oven to 325°. Mix first four ingredients. Place turkey on a rack in a roasting pan, breast side up; pat dry. Rub butter mixture over outside and inside of turkey. If desired, place sage and parsley sprigs in cavity. Tuck wings under turkey; tie drumsticks together., Roast, uncovered, 30 minutes. Toss onions with parsley, marjoram and thyme; add to roasting pan. Pour in champagne and consomme. Roast, uncovered, until a thermometer inserted in thickest part of thigh reads 170°-175°, 2-1/2-3 hours, basting occasionally with pan juices. (Cover loosely with foil if turkey browns too quickly.), Remove turkey from oven; tent with foil. Let stand 20 minutes before carving. , Meanwhile, strain pan juices into a bowl. In a small saucepan, melt butter. Stir in flour until smooth; gradually add strained juices. Bring to a boil; cook and stir until thickened, 1-2 minutes. Serve with turkey.

Nutrition Facts : Calories 518 calories, Fat 25g fat (9g saturated fat), Cholesterol 224mg cholesterol, Sodium 522mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 64g protein.

THE WORLD'S BEST TURKEY



The World's Best Turkey image

This recipe makes a deliciously moist turkey.

Provided by Sarah

Categories     Meat and Poultry Recipes     Turkey     Whole Turkey Recipes

Time 4h10m

Yield 16

Number Of Ingredients 6

1 (12 pound) whole turkey, neck and giblets removed
½ cup butter, cubed
2 apples, cored and halved
1 tablespoon garlic powder
salt and pepper to taste
⅔ (750 milliliter) bottle Champagne

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Rinse turkey, and pat dry. Gently loosen turkey breast skin, and insert pieces of butter between the skin and breast. Place apples inside the turkey's cavity. Sprinkle with garlic powder, salt, and pepper. Place turkey in a roasting bag, and pour Champagne over the inside and outside of the bird. Close bag, and place turkey in a roasting pan.
  • Bake turkey 3 to 3 1/2 hours in the preheated oven, or until the internal temperature is 180 degrees F (85 degrees C) when measured in the meatiest part of the thigh. Remove turkey from bag, and let stand for at least 20 minutes before carving.

Nutrition Facts : Calories 590.5 calories, Carbohydrate 3.6 g, Cholesterol 213.6 mg, Fat 29.3 g, Fiber 0.5 g, Protein 68.2 g, SaturatedFat 10.5 g, Sodium 207.2 mg, Sugar 2.2 g

A SIMPLY PERFECT ROAST TURKEY



A Simply Perfect Roast Turkey image

Simple, perfect roast turkey just like grandma used to make. Seasoned with salt and pepper, and basted with turkey stock, the flavors of the turkey really stand out. Stuff with your favorite dressing.

Provided by Syd

Categories     Meat and Poultry Recipes     Turkey     Whole Turkey Recipes

Time 4h30m

Yield 24

Number Of Ingredients 5

1 (18 pound) whole turkey
½ cup unsalted butter, softened
salt and freshly ground black pepper to taste
1 ½ quarts turkey stock
8 cups prepared stuffing

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Place rack in the lowest position of the oven.
  • Remove the turkey neck and giblets, rinse the turkey, and pat dry with paper towels. Place the turkey, breast side up, on a rack in the roasting pan. Loosely fill the body cavity with stuffing. Rub the skin with the softened butter, and season with salt and pepper. Position an aluminum foil tent over the turkey.
  • Place turkey in the oven, and pour 2 cups turkey stock into the bottom of the roasting pan. Baste all over every 30 minutes with the juices on the bottom of the pan. Whenever the drippings evaporate, add stock to moisten them, about 1 to 2 cups at a time. Remove aluminum foil after 2 1/2 hours. Roast until a meat thermometer inserted in the meaty part of the thigh reads 165 degrees F (75 degrees C), about 4 hours.
  • Transfer the turkey to a large serving platter, and let it stand for at least 20 to 30 minutes before carving.

Nutrition Facts : Calories 662.6 calories, Carbohydrate 13.7 g, Cholesterol 211.4 mg, Fat 33.8 g, Fiber 0.9 g, Protein 72.2 g, SaturatedFat 10.4 g, Sodium 709.5 mg, Sugar 2 g

TURKEY ROASTED AND CHAMPAGNE-BASTED TURKEY



Turkey Roasted and Champagne-Basted Turkey image

When Turkey day comes will you be ready.I made the turkey using this recipe and the champagne adds a wonderful taste as long as you baste along the way.

Provided by Timothy H.

Categories     Poultry

Time 3h15m

Yield 10 serving(s)

Number Of Ingredients 11

1 tablespoon salt
3/4 teaspoon fresh ground pepper
1 teaspoon celery salt
12 -15 lbs turkey, ready to cook
4 tablespoons butter
2 onions, peeled, sliced, and coarsely chopped
1/2 teaspoon thyme
1/2 teaspoon marjoram
1 cup consomme
1 pint champagne (korbel or brut)
1 pint flour

Steps:

  • Start oven at hot (425 degrees F.).
  • Mix salt, pepper, and celery salt. Rub into turkey thoroughly, inside and out. Place Turkey in roasting pan. Rub 3 tablespoons Butter over breast and down sides. Roast 30 minutes.
  • Combine onions, thyme, marjoram, parsley, and consommé. Pour over turkey. Reduce heat to moderate (325° F.) and continue roasting another hour. Pour champagne over turkey. Roast an hour and then place breast side down. Baste frequently and continue roasting an additional 1½ hours or until turkey is done: 190-195 degrees Internal Temperature - Use a thermometer. Remove turkey to warmed platter.
  • Cover with foil. Let stand in warm place.
  • Strain pan gravy into a saucepan. Melt remaining 1-tablespoon butter in a cup. Stir in flour smoothly. Cook in microwave for 1 minute. Add cooked flour mixture to strained pan gravy gradually. Stir and let simmer 5 minutes.
  • Serve in warmed gravy boat.

Nutrition Facts : Calories 1054.8, Fat 48.6, SaturatedFat 15.3, Cholesterol 382.7, Sodium 1258.1, Carbohydrate 22.8, Fiber 1.1, Sugar 1.5, Protein 114.8

CHAMPAGNE-BASTED TURKEY



Champagne-Basted Turkey image

Chef Emily Brekke has used this foolproof method since she first roasted a turkey as a teenager. Once you try it this holiday, you'll want to make it all the time for its crisp skin, juicy meat, and light flavor.

Provided by Emily Brekke

Categories     Main Course

Yield about 1-1/2 cups turkey jus

Number Of Ingredients 18

2-3/4 oz. kosher salt (1/2 cup Diamond Crystal); more for seasoning
1 head garlic, coarsely chopped (about 1/2 cup)
Assorted fresh herb sprigs (5 sprigs parsley, 5 thyme, 5 marjoram, 2 rosemary, or a similar mixture)
1 medium bay leaf
1 12- to 14-lb. turkey, giblets reserved
Freshly ground black pepper
4 oz. (8 Tbs.) salted butter, at room temperature
20 medium leaves fresh sage
2 medium carrots, coarsely chopped (about 3/4 cup)
2 medium ribs celery, coarsely chopped (about 3/4 cup)
1 medium yellow onion or large shallot, coarsely chopped (about 11/2 cups)
1 medium lemon, halved
1 cup lower-salt chicken stock
1 cup dry Champagne or other sparkling white wine
1 cup dry Champagne or other dry sparkling wine; more as needed
1 medium carrot, finely chopped (about 1/2 cup)
1 medium onion, finely chopped (about 1 cup)
1 medium rib celery, finely chopped (about 1/2 cup)

Steps:

  • In a large stockpot, combine 2 quarts water with the salt, garlic, herbs, and bay leaf, and bring to a boil over high heat. Let cool completely. Immerse the turkey in the brine, and refrigerate overnight, rotating the turkey occasionally to ensure that the entire bird comes in contact with the brine. Remove the turkey from the brine, and pat dry with paper towels; let the turkey air-dry on a rack over a large rimmed baking sheet.
  • Position a rack in the bottom third of the oven, and heat the oven to 450°F.
  • Generously season the turkey all over with 1 Tbs. salt and 1 tsp. pepper. Then, using your hands and starting with the turkey legs facing you, gently loosen the skin from the breast and thighs. Pat the flesh dry with paper towels. Scoop some of the butter in your hands, and spread it under the skin, coating the flesh as evenly as possible; reserve any remaining butter. Slide the sage leaves under the skin of the breast.
  • Stuff the turkey with the carrot, celery, onion, lemon, and any leftover butter and sage. Lightly tie the legs, tuck the wings behind the back, and set the turkey breast side up on a rack in a roasting pan. In a small bowl, combine the stock and Champagne; pour over the turkey and allow to collect in the pan. Add the giblets to the pan.
  • Roast for about 35 minutes. Remove the giblets from the pan, and set aside for the jus. Reduce the heat to 325°F, and basting every 30 minutes, roast until a meat thermometer inserted in the thigh reads 165°F, about 3 hours. (If the turkey is becoming too dark, loosely tent with aluminum foil for the remainder of roasting.) Once done, remove the turkey and let rest, covered, for 30 minutes while you make the jus.
  • Drain the juices from the turkey-roasting pan into a glass measuring cup (you should have about 2 cups). Place the roasting pan on the stovetop over medium heat, and add a bit of the Champagne to deglaze the pan, making sure to scrape up the bits from the pan's bottom. Cook, stirring, until the pan is almost completely dry. Skim the fat from the juices.
  • Add the carrot, onion, and celery, and cook over medium heat, stirring frequently, until the vegetables begin to brown, about 4 minutes. Pour in the remaining Champagne, and deglaze the pan, scraping the bits from the bottom. Add the giblets, bring to a simmer, and reduce by half or to your desired consistency, about 5 minutes. Strain through a fine-mesh strainer, and transfer to a gravy boat. (Alternatively, if you leave the giblets in larger pieces during cooking, you may remove and discard them and serve the jus with the finely chopped vegetables.)
  • Carve and serve the turkey with the jus.

Nutrition Facts : ServingSize 10 to 12, Calories 490 kcal, Fat 220 kcal, SaturatedFat 10 g, TransFat 24 g, Carbohydrate 1 g, Protein 64 g, Cholesterol 265 mg, Sodium 550 mg, UnsaturatedFat 13 g

JUICY CHAMPAGNE THANKSGIVING DAY TURKEY



Juicy Champagne Thanksgiving Day Turkey image

Phenomenal recipe for cooking the bird on Thanksgiving day. I used this recipes last year and received rave reviews for the moist and flavorful meat. Enjoy.

Provided by Mardimus

Categories     Whole Turkey

Time 3h20m

Yield 1 15 lb turkey, 20 serving(s)

Number Of Ingredients 13

2 tablespoons dried parsley
2 tablespoons ground dried rosemary
2 tablespoons rubbed dried sage
2 tablespoons dried thyme leaves
1 tablespoon lemon pepper
1 tablespoon salt
1 (15 lb) whole turkey, neck and giblets removed
2 stalks celery, chopped
1 orange, cut into wedges
1 onion, chopped
1 carrot, chopped
1 (14 1/2 ounce) can chicken broth
1 (750 ml) bottle champagne

Steps:

  • 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.
  • 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.

PROSECCO-ROASTED TURKEY WITH LEMON AND THYME



Prosecco-Roasted Turkey with Lemon and Thyme image

Provided by Food Network Kitchen

Categories     main-dish

Time 3h40m

Yield 8 to 10 servings

Number Of Ingredients 10

1 12- to 14-pound turkey, thawed if frozen
Kosher salt and freshly ground pepper
1/2 onion, quartered
1/2 bulb fennel, trimmed and cut into chunks
1 apple, cut into chunks
3 sprigs thyme, plus 1 tablespoon chopped leaves
1 lemon, zest grated, halved
1 1/2 sticks (12 tablespoons) unsalted butter
1 750-ml bottle dry prosecco or champagne
3 tablespoons chopped fresh herbs (such as tarragon, chives and/or parsley), for the gravy

Steps:

  • Position an oven rack in the lowest position (remove the other racks); preheat to 350 degrees F. Remove the neck and giblets from the turkey and set aside for the gravy. Pat the turkey dry with paper towels and rub inside and out with 2 tablespoons each salt and pepper. Stuff the cavity with the onion, fennel, apple, thyme sprigs and lemon halves. Tie the legs together with kitchen twine. Put the turkey on a rack set in a large roasting pan and tuck the wings under the body. Let sit at room temperature while you make the lemon-thyme butter.
  • Melt the butter in a small saucepan over low heat; whisk in the lemon zest and chopped thyme. Let cool slightly, then brush all over the turkey. Transfer to the oven and roast 1 hour. Meanwhile, start your gravy (use 1/2 cup of your prosecco in place of the white wine in your gravy).
  • After the turkey has roasted 1 hour, pour the remaining prosecco all over the turkey (about 2 1/2 cups). Continue roasting, basting with the pan drippings every 30 minutes, until the skin is golden brown and a thermometer inserted into the thigh registers 165 degrees F, 1 1/2 to 2 more hours.
  • Transfer the turkey to a cutting board and let rest 30 minutes before carving; reserve the drippings for the gravy. Stir the herbs into the finished gravy.

CHAMPAGNE-ROASTED TURKEY



Champagne-Roasted Turkey image

It is only a couple months away for Thanksgiving. This is from Mr.Food.com Fancy up that holiday bird by bathing it in champagne. It's a simple but fancy way out of the "plain old roasted turkey" rut!

Provided by Penny Hall

Categories     Roasts

Time 2h45m

Number Of Ingredients 7

1 (7 lb) bone-in turkey breast
1/2 lb red seedless grapes, stemmned and cut in half (about 1 1/2 cups) divided
1/2 tsp salt
1/2 tsp black pepper
1 bottle (750 ml) champagne (see options)
1 3/4 cups chicken broth
2 tbsp cornstarch

Steps:

  • 1. 1. Preheat oven to 350°F. Line a roasting pan with aluminum foil and coat with cooking spray. 2. Place turkey in pan and spoon 1 cup grape halves into neck cavity. Season turkey all over with salt and pepper. Pour champagne into pan around turkey. 3. Roast turkey for 2-1/4 to 2-1/2 hours, or until no pink remains and juices run clear, basting every 30 minutes with pan juices. If turkey begins to get too browned, cover loosely with aluminum foil. 4. In a medium saucepan, combine chicken broth, cornstarch, and pan drippings with fat removed; bring to a boil over medium-high heat, stirring constantly until thickened. Stir in remaining 1/2 cup grape halves and cook 1 to 2 minutes, or until heated through. 5. Carve turkey and serve with champagne-grape sauce. Options If you'd rather, you can use nonalcoholic sparkling grape or apple juice, or even apple cider, instead of champagne. It all works to make this a winning change-of-pace roasted turkey your gang will love!

More about "turkey roasted and champagne basted turkey recipes"

TURKEY BASTE RECIPE - THE SPRUCE EATS
turkey-baste-recipe-the-spruce-eats image
2004-11-18 Lightly baste the turkey every 30 minutes after the first hour of cooking. Apply the baste warm to the turkey. Stop basting during the last 30 …
From thespruceeats.com
4.2/5 (40)
Total Time 15 mins
Category Sauces, Sauce
Calories 52 per serving


HOW TO COOK A TURKEY IN A BAG + A DELICIOUS CHAMPAGNE ...
2020-03-04 Your family and friends will be WOW’ed over the holidays by this DELICIOUS turkey in a bag recipe. Roasting bags ensure a moist and tender turkey without the hassle of …
From letslassothemoon.com
4.7/5 (6)
Total Time 2 hrs 35 mins
Category Holiday Recipes
  • Coat the inside of your poultry bag with 2T of flour. Then place the bag in a 2″ to 4″ deep pan large enough to hold the entire bag and allow for some expansion.
  • Pat the turkey dry and insert pieces of butter under the skin around the breast. Put the diced apple chunks in the cavity. Place the turkey in the roasting bag breast side up and pour the champagne over the turkey. Secure the bag with the tie provided.
  • Roast until the internal temperature is between 165 and 180°F (85°C) when measured in the thigh. For browning, slit the top of the bag for the last 20-30 minutes of roasting.


TURKEY WITH HERB BASTING SAUCE - SWANSON
2021-07-08 Turkey with Herb Basting Sauce (1) See reviews prep time: 15 ... In the mood for roast turkey? Here's a simply delicious recipe for roasted turkey breast, that gives you wonderful flavor without all the fuss of a big bird. Ingredients. cost per recipe: $25.11. 1 3/4 cups Swanson® Chicken Stock 3 tablespoons lemon juice 1 teaspoon dried basil leaves, crushed 1 …
From campbells.com
5/5 (1)
Total Time 3 hrs 25 mins
Servings 14
Calories 151 per serving


BEST TURKEY BASTE RECIPE - ALL INFORMATION ABOUT HEALTHY ...
The World's Best Turkey Recipe | Allrecipes. tip www.allrecipes.com. Preheat oven to 350 degrees F (175 degrees C). Advertisement. Step 2. Rinse turkey, and pat dry. Gently loosen turkey breast skin, and insert pieces of butter between the skin and breast. Place apples inside the turkey's cavity. Sprinkle with garlic powder, salt, and pepper.
From therecipes.info


COOKING A TURKEY ROAST - ALL INFORMATION ABOUT HEALTHY ...
A Simply Perfect Roast Turkey Recipe | Allrecipes hot www.allrecipes.com. Step 3. Place turkey in the oven, and pour 2 cups turkey stock into the bottom of the roasting pan.Baste all over every 30 minutes with the juices on the bottom of the pan.Whenever the drippings evaporate, add stock to moisten them, about 1 to 2 cups at a time. Remove aluminum foil after 2 1/2 hours.
From therecipes.info


CHAMPAGNE-BASTED TURKEY | RECIPE | BASTING, TURKEY, TURKEY ...
Nov 12, 2018 - I've made this turkey every Thanksgiving for the past 15 years. We all love it. The secret is to use lots of fresh parsley on top and inside and to keep basting. That creates a tender, delightful turkey. —Sharon Hawk, Edwardsville, Illinois
From pinterest.com


MAPLE HERB ROASTED TURKEY LEGS - ALL INFORMATION ABOUT ...
Roasted Turkey Legs Recipe - The Spruce Eats hot www.thespruceeats.com. Roast the turkey legs for 1 hour and 30 minutes to 1 hour and 40 minutes or until a meat thermometer registers 170 F. Remove the roasting pan from the oven, cover it with foil, and let stand for 10 minutes. You can serve whole legs or slice the meat off the bones and serve ...
From therecipes.info


CHAMPAGNE BASTED TURKEY RECIPES
Champagne-basted turkey recipe. Learn how to cook great Champagne-basted turkey . Crecipe.com deliver fine selection of quality Champagne-basted turkey recipes equipped with ratings, reviews and mixing tips. Get one of our Champagne-basted turkey recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 80% ...
From tfrecipes.com


TURKEY ROASTED AND CHAMPAGNE BASTED TURKEY RECIPES
Roast, uncovered, until a thermometer inserted in thickest part of thigh reads 170°-175°, 2-1/2-3 hours, basting occasionally with pan juices. (Cover loosely with foil if turkey browns too quickly.), Remove turkey from oven; tent with foil. Let stand 20 minutes before carving. , Meanwhile, strain pan juices into a bowl. In a small saucepan, melt butter. Stir in flour until smooth; gradually ...
From tfrecipes.com


CHAMPAGNE-BASTED TURKEY RECIPE
Recent recipes champagne-basted turkey july 2007 cheddar & apple melt 0 wild mushroom ravioli skillet lasagna prime rib patricia heatons roasted potatoes with sauce sweet macaroni salad photos pineapple punch drink - allrecipes.com puerto rican arroz con pollo gandules verde easy pepper steak photos whippee ripple strawberry cake sausage, lentil and rice bake
From crecipe.com


TURKEY BASTING RECIPES INGREDIENTS - ALL INFORMATION ABOUT ...
Turkey Baste Recipe - The Spruce Eats hot www.thespruceeats.com. Lightly baste the turkey every 30 minutes after the first hour of cooking. Apply the baste warm to the turkey.Stop basting during the last 30 minutes of cook time. If making the baste ahead of time, follow instructions for preparation and store it in an airtight container for up to seven days in the refrigerator.
From therecipes.info


TURKEY ROASTED AND CHAMPAGNE-BASTED TURKEY | TURKEY ...
Oct 15, 2016 - When Turkey day comes will you be ready.I made the turkey using this recipe and the champagne adds a wonderful taste as long as you baste along the way. Oct 15, 2016 - When Turkey day comes will you be ready.I made the turkey using this recipe and the champagne adds a wonderful taste as long as you baste along the way. Pinterest. Today. …
From pinterest.ca


CHAMPAGNE BASTED TURKEY RECIPE
Champagne basted turkey recipe. Learn how to cook great Champagne basted turkey . Crecipe.com deliver fine selection of quality Champagne basted turkey recipes equipped with ratings, reviews and mixing tips. Get one of our Champagne basted turkey recipe and prepare delicious and healthy treat for your family or friends. Good appetite!
From crecipe.com


CHAMPAGNE-BASTED TURKEY | RECIPE | HERB ROASTED TURKEY ...
Jan 29, 2012 - I've made this turkey every Thanksgiving for the past 15 years. We all love it. The secret is to use lots of fresh parsley on top and inside and to keep basting. That creates a tender, delightful turkey. —Sharon Hawk, Edwardsville, Illinois
From pinterest.fr


BEST TURKEY BASTING - ALL INFORMATION ABOUT HEALTHY ...
Turkey Baste Recipe - The Spruce Eats - Make Your Best Meal ... Classic butter-basted roast turkey - Jess Pryles best jesspryles.com. Place the turkey onto a rack in a roasting pan, and pre-heat oven to 450f. Pout 1-2 cups of water into the bottom of the pan to prevent any burning. Combine softened butter, soy sauce and Amplify. Reserve 1/3 of the mixture and set aside. …
From therecipes.info


PAN ROASTED TURKEY - ALL INFORMATION ABOUT HEALTHY RECIPES ...
A Simply Perfect Roast Turkey Recipe | Allrecipes tip www.allrecipes.com. Place turkey in the oven, and pour 2 cups turkey stock into the bottom of the roasting pan.Baste all over every 30 minutes with the juices on the bottom of the pan.Whenever the drippings evaporate, add stock to moisten them, about 1 to 2 cups at a time.
From therecipes.info


Related Search