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3.7 hours
20 servings
dairy-free
gluten-free
(?)
Has gluten from:
chicken broth
kid friendly
has meat
(?)
Has meat from:
turkey (whole)
chicken broth
has pasta
has seafood
mediterranean
vegan
(?)
Not vegan due to:
turkey (whole)
chicken broth
vegetarian
(?)
Not vegetarian due to:
turkey (whole)
chicken broth
pescetarian
(?)
Not pescetarian due to:
turkey (whole)
chicken broth
paleo
This recipe has no customizations.
 
INGREDIENTS
Amount
Measure
Ingredient
Substitutions
1
whole
~15 pounds in weight.
 
2
tbsp
 
2
tbsp
dried.
 
2
tbsp
dried.
 
2
tbsp
dried.
 
1
tbsp
 
1
can
1
bottle
750 milliliter.
 
 
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PREPARATION
1.
Preheat 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.
2.
Remove any giblets from the turkey and thoroughly clean the turkey.
3.
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. Truss if desired, and place the turkey into the roasting pan.
4.
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.
5.
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.
6.
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.
 
THIS RECIPE CAN BE CUSTOMIZED
Make it Low Sodium!
A low-sodium variant of this recipe can be made that has a 15% reduction in the amount of sodium. Just substitute low-sodium chicken broth for chicken broth.
 
NUTRITION
This recipe has the following nutrient totals:
Calories 684
Protein 74.9 g
Carbohydrates 2.05 g
Iron 2.57 mg
Fiber 0.30 g
Calcium 39.6 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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