The Thanksgiving turkey is the one thing that most of us love to eat on Thanksgiving Day. The inviting aroma that fills the house, the crispy skin, the flavor, etc. Oh, and don’t forget to make a wish with the wishbone!
Ingredients
- 15 – 18 lb turkey
- Olive Oil
- Lemon Pepper Seasoning/Spices
- 2 cups Butter
- Rosemary, Thyme, Oregano
- 2 Onions, quartered
- Apples, quartered
- Oranges, quartered
- Celery, cut small enough to fit in the cavity
- Carrots, cut small enough to fit in the cavity
- 1/2 bottle of Sweet Champagne, such as Asti Spumante
- Preheat oven to 350 degrees
- Rinse turkey with cold water and dry with paper towels
- Lightly rub turkey with olive oil. Be sure to get all areas of the turkey
- Do not tie off legs or wings
- Sprinkle lemon pepper seasoning/spices on turkey
- Butter inside the cavity and add with rosemary, thyme, oregano, onions, apples, oranges, celery. Use enough of each to fill the cavity
- Carefully lift the skin off the breast and stuff slices of butter between the breast and skin. Be careful not to tear the skin. Take your time doing this step.
- Put the turkey in the pan, line cut celery, carrots and onions around the bird
- Add butter, and a half a bottle of champagne in the pan.
- Put in oven and roast, basting every 30 minutes.
- When the skin is golden brown cover with foil to prevent the skin from burning, continue basting every 30 minutes until the internal temperature of the breast & thigh reach 165 degrees.
- When done remove from oven, discard all veggies and save all drippings for the Thanksgiving Gravy.
- Let turkey rest for 2o minutes before slicing
Champagne Lemon Pepper Turkey
Servings: 4 people
Ingredients
- 15-18 pound turkey
- olive oil
- lemon pepper seasoning/spices
- 2 cups butter
- rosemary, thyme, oregano
- 2 onions quartered
- apples quartered
- oranges quartered
- celery cut small enough to fit in the cavity
- carrots cut small enough to fit in the cavity
- ½ bottle sweet champagne such as Asti Spumante
Instructions
- Preheat oven to 350 degrees
- Rinse turkey with cold water and dry with paper towels
- Lightly rub turkey with olive oil. Be sure to get all areas of the turkey
- Do not tie off legs or wings
- Sprinkle lemon pepper seasoning/spices on turkey
- Butter inside the cavity and add with rosemary, thyme, oregano, onions, apples, oranges, celery. Use enough of each to fill the cavity
- Carefully lift the skin off the breast and stuff slices of butter between the breast and skin. Be careful not to tear the skin. Take your time doing this step.
- Put the turkey in the pan, line cut celery, carrots and onions around the bird
- Add butter, and a half a bottle of champagne in the pan.
- Put in oven and roast, basting every 30 minutes.
- When the skin is golden brown cover with foil to prevent the skin from burning, continue basting every 30 minutes until the internal temperature of the breast & thigh reach 165 degrees.
- When done remove from oven, discard all veggies and save all drippings for the Thanksgiving Gravy.
- Let turkey rest for 2o minutes before slicing
2 thoughts on “Champagne Lemon Pepper Turkey”
This looks amazing. I’ve tried several of his recipes and they are so good. Just follow his directions. Always the hit of the party.
Turned out perfect. So flavorful and tender. Amazing recipe!
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