CookPal AI
Juicy Thanksgiving Turkey

Juicy Thanksgiving Turkey

Cost $40, save $60

Source: Recommended by CookPal

  • 180 Min
  • 10 Servings
  • $40

INGREDIENTS

  • Spices

    • 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

    • 1 (15 pound) whole turkey, neck and giblets removed

  • Produce

    • 🍊 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

  • Liquids

    • 1 (750 milliliter) bottle champagne
    • 1 (14.5 ounce) can chicken broth

STEPS

1

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Line a roaster with sheets of aluminum foil long enough to wrap around turkey.

2

Stir parsley, rosemary, sage, thyme, lemon-pepper seasoning, and salt together in a small bowl.

3

Rub herb mixture into turkey cavity, then stuff with orange wedges, onion, carrot, and celery. Tie turkey legs together with kitchen string, then tuck the wings under the body.

4

Place turkey on the foil in the roasting pan. Pour champagne and chicken broth over turkey, making sure to get some liquid in the cavity.

5

Bring aluminum foil up and over the top of turkey and seal; try to keep the foil from touching the turkey.

6

Roast turkey in the preheated oven until juices run clear, 2 ½ to 3 hours. Uncover the turkey and continue baking until the skin turns golden brown, 30 to 60 more minutes.

7

Remove turkey from the oven, cover with two sheets of aluminum foil, and allow to rest in a warm area before slicing, 10 to 15 minutes.

8

Serve and enjoy!

NUTRIENTS

Per 1 serving

🔥

556

Calories

  • 69
    Protein
  • 4
    Carbs
  • 24
    Fats

💡 Use an instant-read thermometer to ensure the turkey reaches an internal temperature of 180°F for safe consumption.Allow the turkey to rest before carving to retain its juices.Champagne adds flavor and keeps the turkey moist, but you can use dry white wine or additional chicken broth as an alternative.