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Juicy Thanksgiving Turkey

This turkey recipe uses orange wedges and aromatics to add flavor, while a champagne broth works its magic to keep the turkey moist and tender. My grandmother and mother passed this recipe on to me. It changes a little every Thanksgiving, because I've never written the recipe down before. But the roast turkey is always incredibly juicy and succulent!
Print Recipe
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Course lunch/dinner
Cuisine American
Servings 10 people
Calories 3878.8 kcal

Equipment

  • 1 Large Roasting Pan With rack if available, though not strictly necessary for this foil method.
  • 1 Heavy-duty aluminum foil Essential for creating the steamy pouch.
  • 1 Small Mixing Bowl For blending the herb rub.
  • 1 Kitchen Twine For trussing the turkey legs and wings.
  • 1 Instant-Read Thermometer Crucial for accurately checking doneness.

Ingredients
  

Main

  • 2 tablespoons dried parsley
  • 2 tablespoons ground dried rosemary
  • 2 tablespoons rubbed dried sage
  • 2 tablespoons dried thyme leaves
  • 1 tablespoon lemon-pepper seasoning
  • 1 tablespoon salt
  • 1 15 pound whole turkey, neck and giblets removed
  • 1 medium orange cut into 8 wedges
  • 1 medium onion chopped into large pieces
  • 1 medium carrot cut into ½-inch slices
  • 2 stalks celery cut into ½-inch slices
  • 1 750 milliliter bottle champagne
  • 1 14.5 ounce can chicken broth

Instructions
 

  • Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Line a roaster with sheets of aluminum foil long enough to wrap around turkey. ALLRECIPES / KAREN HIBBARD
  • Stir parsley, rosemary, sage, thyme, lemon-pepper seasoning, and salt together in a small bowl. ALLRECIPES / KAREN HIBBARD
  • Rub herb mixture into turkey cavity, then stuff with orange wedges, onion, carrot, and celery. Tie turkey legs together with kitchen string, then tuck the wings under the body. ALLRECIPES / KAREN HIBBARD
  • Place turkey on the foil in the roasting pan. Pour champagne and chicken broth over turkey, making sure to get some liquid in the cavity. ALLRECIPES / KAREN HIBBARD
  • Bring aluminum foil up and over the top of turkey and seal; try to keep the foil from touching the turkey. ALLRECIPES / KAREN HIBBARD
  • Roast turkey in the preheated oven until juices run clear, 2 ½ to 3 hours. Uncover turkey and continue baking until the skin turns golden brown, 30 to 60 more minutes. An instant-read thermometer inserted into the thickest part of thigh, near the bone, should read 180 degrees F (80 degrees C). ALLRECIPES / KAREN HIBBARD
  • Remove turkey from the oven, cover with two sheets of aluminum foil, and allow to rest in a warm area before slicing, 10 to 15 minutes. ALLRECIPES / KAREN HIBBARD
  • Serve and enjoy! ALLRECIPES / KAREN HIBBARD Recipe Tip You can use white wine in place of Champagne if desired.

Notes

This method excels at retaining moisture due to the foil-sealed roasting environment. For enhanced depth of flavor, consider dry-brining the turkey with the herb mixture 24-48 hours in advance, ensuring truly seasoned meat. While the foil keeps it moist, for exceptionally crispy skin after uncovering, you can finish the last 15-20 minutes at a slightly higher temperature (e.g., 400°F/200°C) or under the broiler, carefully monitoring to prevent burning. Always allow adequate resting time, tented with foil, which is paramount for the juices to redistribute, ensuring every slice is succulent. Collect the pan drippings to create a rich gravy, deglazing the pan with a bit more champagne or broth.