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!

Ingreadient

• 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 1/2-inch slices
• 2 stalks celery, cut into 1/2-inch slices
• 1 (750 milliliter) bottle champagne
• 1 (14.5 ounce) can chicken broth

Direction

1.  
2. 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.
3. Stir parsley, rosemary, sage, thyme, lemon-pepper seasoning, and salt together in a small bowl.
4. 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.
5. 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.
6. Bring aluminum foil up and over the top of turkey and seal; try to keep the foil from touching the turkey.
7. 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 (82 degrees C).
8. 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.
9. Serve and enjoy!
10.  

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