Name: Champagne-Basted Turkey
Prep time: 20 min
Cook time: 20 min
Yield: 1
Ingredients: 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 -

Ingredients for - Champagne-Basted Turkey

1. 1/4 cup butter, softened

2. 1 teaspoon salt

3. 1 teaspoon celery salt

4. 3/4 teaspoon pepper

5. 1 turkey (14 to 16 pounds)

6. Fresh sage and parsley sprigs, optional

7. 2 medium onions, chopped

8. 1-1/2 cups minced fresh parsley

9. 1/2 teaspoon dried marjoram

10. 1/2 teaspoon dried thyme

11. 2 cups champagne or other sparkling wine

12. 1 cup condensed beef consomme, undiluted

13. 1 tablespoon butter

14. 1 tablespoon all-purpose flour

How to cook deliciously - Champagne-Basted Turkey

1 . Stage

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.

2 . Stage

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.)

3 . Stage

Remove turkey from oven; tent with foil. Let stand 20 minutes before carving.

4 . Stage

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.