A Juicy champagne ; turkey recipe thanksgiving !

Hmmmm…Turkey? Yummy!! Champagne? Yummy!! And a juicy champagne turkey? Super yummy!! The good times are here my friends; it’s that time of the year again. Why not celebrate it in a grand way? Mentioned below would be a very simple mouth watering recipe of a juicy champagne turkey.

Stuff you would require!!

1. A turkey ofcourse.
2. 2 stalks celery, chopped
3. 1 orange, cut into wedges
4. 1 onion, chopped
5. 1 carrot, chopped
6. 1 (14.5 ounce) can chicken broth
7. 1 (750 milliliter) bottle champagne
8. 2 tablespoons dried parsley
9. 2 tablespoons ground dried rosemary
10. 2 tablespoons rubbed dried sage
11. 2 tablespoons dried thyme leaves
12. 1 tablespoon lemon pepper
13. 1 tablespoon salt

And that’s pretty much it. Now stuff you need to do!!
Preheat your oven to 350 degrees F (175 degrees C). Get hold of long sheets of aluminum foils capable enough to hold the turkey you got. Take the parsley, rosemary, sage, thyme, lemon pepper, and salt in a small bowl and mix them very well. Now that the mixture is ready, you need to rub it real good on the cavity of the turkey. Take the pieces of celery, orange, onion, and carrot and stuff the good old birdy with it. Place her on the roasting pan.

And now comes the fun part, pour the chicken broth and champagne over the turkey, making sure to get some champagne in the cavity. Seal the deal with the foil and please try to keep the foil from touching the skin of the turkey breast or legs. Put it in that pre heated oven of yours. Now all you need to do is wait for it to cook (i know that’s the agonizing part). She must be ready after 2 n a half hours to 3, your turkey won’t be pink anymore around the bones and the juice would clear out. Then you need to wait an additional hour or half for it to get that beautiful golden brown colour. If you got an instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C) and it would save your brain from a lot of assuming.

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