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Name: Champagne Turkey
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 10
Cuisine: American
Ingredients: 2 tb Finely cut parsley; 1 tb Salt; 1 ts Celery salt; 4 tb Butter or margarine; 1 pt Champagne; 1 Turkey; 12-to-15 pound,; 1/2 ts Thyme; 1 tb Flour; 3/4 ts Fresh ground pepper; 1/2 ts Marjoram; 2 Onions; peeled and sliced

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INGREDIENTS

2 tb Finely cut parsley
1 tb Salt
1 ts Celery salt
4 tb Butter or margarine
1 pt Champagne
1 Turkey; 12-to-15 pound,
1/2 ts Thyme
1 tb Flour
3/4 ts Fresh ground pepper
1/2 ts Marjoram
2 Onions; peeled and sliced

Servings

INSTRUCTIONS

Cost: $$$ ; Preparation Time: 10 minutes Difficulty Level: 2 ; Servings: 10 or more 1. Have oven preheated to 425F. 2. Mix salt, pepper, and celery salt. 3. Rub into turkey thoroughly, inside and out. 4. Place bird in roasting pan. 5. Rub 3 tablespoons butter or margarine over breast and down sides. 6. Roast 30 minutes. 7. Combine onions, thyme,marjoram, parsley, and consomme. 8. Pour over turkey. 9. Reduce heat to 325 degrees and continue roasting for another hour. 10.Pour champagne over turkey. 11.Continue roasting an additional 2 1/2 hours or until turkey is done. 12.Baste frequently. 13.When turkey is done: * Remove turkey from oven. * Strain pan gravy. * Melt remaining 1 tablespoon butter or margarine in saucepan. * Stir in flour smoothly. * Add strained pan gravy gradually. * Stir and let boil 5 minutes. * Serve in gravy boat. Posted to The Gourmet Connection Recipe Page Newsletter by Gourmet Connection on Oct 31, 1998,

NOTES

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Champagne Turkey

2 tb Finely cut parsley
1 tb Salt
1 ts Celery salt
4 tb Butter or margarine
1 pt Champagne
1 Turkey; 12-to-15 pound,
1/2 ts Thyme
1 tb Flour
3/4 ts Fresh ground pepper
1/2 ts Marjoram
2 Onions; peeled and sliced

Cost: $$$ ; Preparation Time: 10 minutes    Difficulty Level: 2 ; Servings: 10 or more    1. Have oven preheated to 425F.    2. Mix salt, pepper, and celery salt.    3. Rub into turkey thoroughly, inside and out.    4. Place bird in roasting pan.    5. Rub 3 tablespoons butter or margarine over breast and down sides.    6. Roast 30 minutes.    7. Combine onions, thyme,marjoram, parsley, and consomme.    8. Pour over turkey.    9. Reduce heat to 325 degrees and continue roasting for another hour.    10.Pour champagne over turkey.    11.Continue roasting an additional 2 1/2 hours or until turkey is done.    12.Baste frequently.    13.When turkey is done:    * Remove turkey from oven.    * Strain pan gravy.    * Melt remaining 1 tablespoon butter or margarine in saucepan.    * Stir in flour smoothly.    * Add strained pan gravy gradually.    * Stir and let boil 5 minutes.    * Serve in gravy boat.    Posted to The Gourmet Connection Recipe Page Newsletter  by Gourmet  Connection <trp-mailing-list@gourmetconnection.com> on Oct 31, 1998,

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Nutrition

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Serving Size: 1 Serving (61g)
Recipe Makes: 10 Servings

Calories: 161
Calories from Fat: 82 (51%)

Amt Per Serving		% DV

	Total Fat 9.1g	12 %
	Saturated Fat 3g	15 %
	Monounsaturated Fat 3.6g
	Polyunsanturated Fat 2.1g
Cholesterol 9.9mg		3 %
Sodium 66.4mg		2 %
Potassium 73mg		2 %
Total Carbohydrate 7.6g		2 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 7g
Protein 0.5g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 161

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