It’s Thanksgiving week! What better time to share a yummy recipe for a Thanksgiving turkey? Although, if you’re reading this on Tuesday or Wednesday, make sure to spring for a fresh bird or you’ll be eating on Saturday. You’re welcome.
I first made this fabulous turkey for our FriendsGiving celebration last year. The secret to this super moist, flavorful turkey is the champagne. It’s also probably the simplest Thanksgiving bird you’ll ever roast. No basting required! Plus the drippings make a killer gravy. Now that’s something to be thankful for.
12-15 lb turkey (neck/giblets removed)
2 apples, cored and halved
1 onion, cut into large chunks
1 Tbsp garlic powder
1 Tbsp cajun seasoning
Salt & pepper
2/3 (750 ml) bottle of extra dry champagne
- Preheat oven to 350 degrees F
- Rinse turkey and pat dry. Gently loosen the skin and insert chunks of butter between the skin and the breast. Place apples and onions inside the turkey’s cavity. Sprinkle with garlic powder, cajun seasoning, salt, and pepper.
- Shake about a tablespoon of flour in your roasting bag beforehand to prevent your turkey from sticking to the bag. Place turkey in the roasting bag and pour champagne all over (both inside and outside). Close the bag and place turkey in a roasting pan.
- Bake for 3 – 3 ½ hours or until the internal temp reaches 180 degrees when measured in the meatiest part of the thigh.
- Remove turkey from bag and let stand for at least 20 minutes before carving.
My favorite Thanksgiving side is Mom’s green bean casserole. What’s yours?