2 tbsp. each dried parsley, ground dried rosemary, rubbed dried sage
2 tbsp dried thyme leaves
1 tbsp. each lemon pepper, salt
1 (15 lb.) whole turkey, neck and giblets removed
2 ribs celery, chopped
1 orange, cut into wedges
1 each onion, chopped; carrot, chopped
1 can (14.5 oz.) chicken broth
1 bottle (750 mL) champagne
Heat oven to 350ºF (175ºC). Line a turkey roaster with long sheets aluminum foil, long enough to wrap over turkey. Stir parsley, rosemary, sage, thyme, lemon pepper and salt in a small bowl. Rub herb mixture into cavity of turkey, then stuff with celery, orange, onion and carrot. Truss, if desired; place turkey into roasting pan. Pour chicken broth and champagne over turkey, making sure to get some champagne in cavity. Bring aluminum foil over top of turkey, and seal. Try to keep foil from touching skin of turkey breast or legs. Bake turkey 2-1/2 - 3 hours. until no longer pink at bone and juices run clear. Uncover turkey, continue baking until skin turns golden brown, 30 - 60 minutes longer. An instant-read thermometer inserted into thickest part of thigh, near bone should read 180ºF (82ºC). Remove turkey from oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 - 15 minutes before slicing.
No comments:
Post a Comment