Juicy Thanksgiving Turkey with Orange and Champagne Broth Recipe
This juicy Thanksgiving turkey recipe is a treasured family classic that uses a blend of dried herbs, fresh orange wedges, and aromatic vegetables to infuse deep flavor. Roasting in a champagne broth ensures the turkey remains moist and tender throughout cooking, resulting in an irresistibly succulent centerpiece perfect for holiday celebrations.
- Prep Time: 20 mins
- Cook Time: 3 hrs
- Total Time: 3 hrs 30 mins
- Yield: 10 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
Ingredients
Herb Mixture
- 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 Aromatics
- 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 ½-inch slices
- 2 stalks celery, cut into ½-inch slices
Liquid for Roasting
- 1 (750 milliliter) bottle champagne
- 1 (14.5 ounce) can chicken broth
Instructions
- Prepare Ingredients: Gather all ingredients and preheat the oven to 350 degrees F (175 degrees C). Line a roasting pan with aluminum foil sheets long enough to wrap around the turkey.
- Make Herb Rub: In a small bowl, stir together dried parsley, rosemary, sage, thyme, lemon-pepper seasoning, and salt.
- Season and Stuff Turkey: Rub the herb mixture into the turkey cavity thoroughly. Stuff the cavity with orange wedges, onion pieces, carrot slices, and celery pieces. Tie the turkey legs together with kitchen string and tuck the wings underneath the body for even cooking.
- Place and Add Liquids: Set the turkey on the foil-lined roasting pan. Pour the champagne and chicken broth over and around the turkey, ensuring some liquid enters the cavity to keep it moist.
- Seal with Foil: Bring the aluminum foil up and over the top of the turkey, sealing it without letting the foil touch the bird’s surface to trap steam and juices.
- Roast Covered: Roast the turkey in the preheated oven for approximately 2 ½ to 3 hours until the juices run clear. This slow roasting in liquid creates juicy, tender meat.
- Uncover and Brown: Remove the foil and continue roasting uncovered for an additional 30 to 60 minutes until the skin turns a golden brown and crispy. Confirm doneness by checking that an instant-read thermometer inserted into the thickest part of the thigh reads 180 degrees F (80 degrees C).
- Rest the Turkey: Remove the turkey from the oven, cover it loosely with two sheets of aluminum foil, and allow it to rest in a warm place for 10 to 15 minutes. This resting period helps juices redistribute for moist slices.
- Serve: Carve the turkey and serve immediately to enjoy the succulent, flavorful meat enhanced by the aromatic herbs and champagne broth.
Notes
- You can substitute the champagne with an equal amount of dry white wine for a similar flavor.
- For an alcohol-free version, use sparkling white grape juice or apple cider combined with additional chicken broth to keep the turkey moist and flavorful.
- Tying the legs and tucking wings helps the turkey cook evenly and maintain shape.
- Allowing the turkey to rest before carving ensures juicier meat.
- Use a roasting pan with a rack if available to elevate the turkey above the liquid for better roasting results.
