Description

This Juicy Champagne Turkey has been my signature Thanksgiving turkey for over 10 years — and it has NEVER turned out dry. The secret is a full bottle of champagne and a tight foil “steam packet” that keeps the turkey incredibly tender and flavorful. It’s easy, reliable, and perfect for Thanksgiving or any holiday gathering.

Ingredients

Turkey & Seasoning

2 tablespoons dried parsley
2 tablespoons ground dried rosemary
2 tablespoons rubbed dried sage
2 tablespoons dried thyme leaves
1 tablespoon salt
1 (15-pound) whole turkey, neck and giblets removed

Aromatics

1 medium orange, cut into 8 wedges
1 medium onion, cut into large pieces
1 medium carrot, sliced into 1/2-inch pieces
2 stalks celery, sliced into 1/2-inch pieces

Liquids

1 bottle champagne
2 cups chicken broth

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Instructions

Preheat oven to 350°F (175°C). Lay long sheets of aluminum foil under your roasting pan — longer than you think — since you’ll wrap the entire pan tightly to form a large foil packet.
In a small bowl, mix together the parsley, rosemary, sage, thyme, and salt.
Stuff the turkey cavity with orange wedges, onion, carrot, and celery. Tie the legs together with kitchen string and tuck the wings underneath the bird.
Place the turkey into the roasting pan. Pour the champagne and chicken broth over the turkey, adding some liquid inside the cavity as well.
Sprinkle the herb mixture all over the turkey and inside the cavity, rubbing gently to coat.
Bring the foil up and over the entire turkey and pan, sealing it tightly. Try to keep the foil from touching the turkey skin. This creates a steam-roasting environment that keeps the turkey juicy.
Roast for 2½ to 3 hours. Then carefully remove the foil and continue roasting for 30–60 more minutes until the skin is golden brown. The internal temperature of the thickest part of the thigh should reach 180°F (82°C).
Remove from the oven, tent with foil, and let the turkey rest for 10–15 minutes before carving.

Notes

Turkey Size Adjustments:

10–12 lbs → Reduce covered cooking time to 2–2.5 hours

16–20 lbs → Increase covered time to 3–3.5 hours

20+ lbs → Add 30–60 minutes covered cook time

Thawing:
Thaw in the fridge for 24 hours per 4–5 pounds. A 15 lb turkey needs about 3–4 days.

Storage:
Refrigerate leftovers within 2 hours. Store up to 4 days in the fridge or freeze up to 3 months.

Holiday Help:
Download my Thanksgiving Planning Sheets for a turkey carving guide, shopping list, and hour-by-hour Thanksgiving schedule.

Prep Time: 20
Cook Time: 240