Description
This Juicy Thanksgiving Turkey recipe features a whole turkey rubbed with a fragrant blend of dried herbs and lemon-pepper seasoning, stuffed with citrus and aromatic vegetables, then roasted to golden perfection. Enhanced with champagne and chicken broth, this method ensures tender, flavorful meat ideal for a festive holiday meal.
Ingredients
Scale
Herb Rub
- 2 tablespoons dried parsley
- 2 tablespoons ground dried rosemary
- 2 tablespoons rubbed dried sage
- 2 tablespoons dried thyme leaves
- 1 tablespoon lemon-pepper seasoning
- 1 tablespoon salt
Turkey and Stuffing
- 1 (15 pound) whole turkey, neck and giblets removed
- 1 medium orange, cut into 8 wedges
- 1 medium onion, chopped into large pieces
- 1 medium carrot, cut into 1/2-inch slices
- 2 stalks celery, cut into 1/2-inch slices
Roasting Liquids
- 1 (750 milliliter) bottle champagne
- 1 (14.5 ounce) can chicken broth
Instructions
- Gather Ingredients and Preheat Oven: Collect all the ingredients needed for the recipe. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a roasting pan with aluminum foil that is long enough to wrap around the turkey.
- Prepare Herb Mixture: In a small bowl, stir together the dried parsley, rosemary, sage, thyme, lemon-pepper seasoning, and salt until combined evenly.
- Season and Stuff Turkey: Rub the prepared herb mixture into the cavity of the turkey thoroughly. Stuff the cavity with the orange wedges, chopped onion, carrot slices, and celery slices. Tie the turkey legs together securely with kitchen string and tuck the wings under the body to ensure even cooking.
- Arrange Turkey in Roasting Pan: Place the turkey on the foil-lined roasting pan. Pour the champagne and chicken broth over the turkey, ensuring some of the liquid goes inside the turkey cavity for added moisture.
- Seal Turkey with Foil: Bring the aluminum foil up and over the turkey’s top and seal it tightly, taking care to keep the foil from touching the turkey’s skin to prevent sticking.
- Initial Roasting: Roast the covered turkey in the preheated oven for 2½ to 3 hours, or until the juices run clear when the turkey is pierced.
- Brown the Turkey Skin: Remove the foil cover and continue roasting the turkey uncovered for an additional 30 to 60 minutes, or until the skin turns a golden brown color. Use an instant-read thermometer inserted into the thickest part of the thigh near the bone; it should register 180 degrees Fahrenheit (80 degrees Celsius).
- Rest the Turkey: Remove the turkey from the oven and cover it loosely with two sheets of aluminum foil. Allow it to rest in a warm area for 10 to 15 minutes before slicing to let the juices redistribute.
- Serve: Carve the turkey and serve it alongside your favorite Thanksgiving side dishes. Enjoy your succulent, juicy turkey!
Notes
- This foolproof turkey recipe uses a blend of herbs and champagne broth to keep the meat moist and flavorful.
- Allowing the turkey to rest after roasting ensures juicier slices.
- Use a roasting pan with a rack if possible to promote even cooking and browning.
- The use of champagne adds subtle sweetness and depth to the roasting liquid.
- The total cook time may vary based on your oven and turkey size; always check internal temperature for safety.
Nutrition
- Serving Size: 1 serving (approx. 1/10 of turkey)
- Calories: 556 kcal
- Sugar: 2 g
- Sodium: 680 mg
- Fat: 24 g
- Saturated Fat: 7 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 69 g
- Cholesterol: 201 mg
