Champagne-Basted Turkey

25 ratings

· 3hr 20min · 16 servings

I've made this turkey every Thanksgiving for the past 15 years. We all love it. The secret is to use lots of fresh parsley on top and inside and to keep basting. That creates a tender, delightful turkey. —Sharon Hawk, Edwardsville, Illinois

Taste of Home

Ingredients

Meat

• 1 cup Beef consomme, condensed

• 1 Turkey (14 to 16 pounds)

Produce

• 1/2 tsp Marjoram, dried

• 2 Onions, medium

• 1 1/2 cups Parsley, fresh

• 1 Sage and parsley, Fresh sprigs

• 1/2 tsp Thyme, dried

Baking & Spices

• 1 tbsp All-purpose flour

• 1 tsp Celery salt

• 3/4 tsp Pepper

• 1 tsp Salt

Dairy

• 5/16 cup Butter

Beer, Wine & Liquor

• 2 cups Champagne or other sparkling wine

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