Follow these steps for perfect results
dried parsley
ground dried rosemary
rubbed dried sage
dried thyme leaves
lemon pepper
salt
whole turkey
neck and giblets removed
celery
chopped
orange
cut into wedges
onion
chopped
carrot
chopped
chicken broth
champagne
Preheat oven to 350 degrees F (175 degrees C).
Line a turkey roaster with aluminum foil.
Combine parsley, rosemary, sage, thyme, lemon pepper, and salt in a bowl.
Rub the herb mixture into the cavity of the turkey.
Stuff the turkey with celery, orange, onion, and carrot.
Truss the turkey if desired.
Place the turkey into the roasting pan.
Pour chicken broth and champagne over the turkey, ensuring some gets inside the cavity.
Seal the aluminum foil over the turkey, avoiding contact with the skin.
Bake for 2 1/2 to 3 hours, until juices run clear and no longer pink at the bone.
Uncover the turkey and bake for 30 minutes to 1 hour, until golden brown.
Check internal temperature with a thermometer; it should read 180 degrees F (82 degrees C).
Remove the turkey from the oven and cover with foil.
Let the turkey rest in a warm area for 10-15 minutes before slicing.
Expert advice for the best results
Brining the turkey will result in even more moist meat.
Use a meat thermometer to ensure the turkey is cooked to a safe internal temperature.
Everything you need to know before you start
30 minutes
The herb mixture can be prepared a day in advance.
Garnish with fresh herbs and orange slices.
Serve with mashed potatoes, stuffing, cranberry sauce, and green beans.
A light-bodied red wine that complements the turkey's flavor.
A buttery white wine that also pairs well with turkey.
Discover the story behind this recipe
Traditional Thanksgiving dish
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