Rosemary Champagne Turkey
How can something called “rosemary champagne turkey” NOT be good? That’s the real question. This is made to be served with the rosemary pomegranate sauce that is also published in my blog.
1 (12 – 15 lb) turkey, neck and giblets removed
1/2 cup butter, cubed.
1 apple, cored and coarsely chopped
1 onion, peeled and coarsely chopped
2 Tbsp garlic powder
2 Tbsp parsley
2 Tbsp dried sage
2 Tbsp lemon-thyme
1 Tbsp salt
1 Tbsp pepper
Leaves of 2 sprigs rosemary, minced finely
3 large sprigs rosemary, washed & intact
2 C champagne
1 C vegetable stock
2 – 3 Tbsp flour for gravy, if you so desire (gravy recipe not included)
- Preheat oven to 350 degrees.
- Rinse off turkey and pat dry very well.
- Rub turkey down with butter on the outside of the skin as well as underneath skin and in the cavity.
- Mix together garlic powder, sage, parsley, lemon-thyme, salt, pepper, and minced rosemary. Rub thoroughly into the skin of the turkey and in the cavity.
- Place apple, onion, and 3 sprigs rosemary inside cavity. Truss cavity shut and legs together.
- Set turkey in pan breast-side down. Pour 1 C champagne and the vegetable stock over the turkey and into the cavity. Cover turkey with a foil tent. Make sure the foil isn’t touching the turkey, if possible.
- Roast for an hour and a half (depending on size of turkey), basting often with champagne.
- Flip turkey to breast-side up. Pour the other half of the champagne over the turkey and into the cavity.
- Roast, covered for an additional hour. Juices should run mostly clear and should no be very pink at the bone.
- Uncover and roast for an additional 30 minutes to hour. Baste often.
- Melt a little butter or use oil and brush surface of the turkey with it. It will give it a nice brown color.
- Pull out when juices are clear and color is not pink at the bone. Internal temperature at thickest point is 180 degrees.
- Remove turkey, let cool, covered.
- Carve and serve with rosemary pomegranate sauce.