Ingredients:
1 - whole turkey, neck and giblets removed
1 onion, chopped
1 carrot, chopped
1 orange, cut into wedges
2 tbsp - rubbed dried sage
2 tbsp - dried thyme leaves
2 tbsp - ground dried rosemary
2 tbsp - dried parsley
2 stalks - celery, chopped
1 (750 milliliter) - bottle champagne
1 (14.5 ounce) can chicken broth
1 tbsp - lemon pepper
Salt to taste
Method :
Preheat an oven to 350 degrees F (175 degrees C). Line a turkey roaster with long sheets of aluminum foil that will be long enough to wrap over the turkey.
In a bowl mix together the rosemary, parsley, sage,, lemon pepper, thyme and salt.
Rub the herb mixture into the cavity of the turkey, then stuff with the celery, orange, onion, and carrot. Truss if desired, and place the turkey into the roasting pan.
Pour the chicken broth and champagne over the turkey, making sure to get some champagne in the cavity.
Seal with aluminum foil. Try to keep the foil from touching the skin of the turkey breast or legs.
Bake the turkey in the preheated oven for 2-3 hours until no longer pink at the bone and the juices run clear.
Serve hot!!!
