Recipe

Damn Good Turkey Recipe

	Singlerose / All my dishes 3 years ago Never be embarrassed over your dry turkey again! You will need a shield to protect yourself from all the praise hurled at you from satisfied family members. Prep:15m Cook:210m Servings:16	Singlerose
	juicy turkey thanksgiving

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Fans

jcooks

Ingredients

12 pound whole turkey (remove the giblets) (you can use any sized bird just remember to scale the recipe)

1 tbspn garlic powder

2/3 (750 milliliter) bottle champagne

1/2 c cubed butter

salt and pepper to taste

2 cored and halved apples

Directions

Preheat your oven to 350F aka 175C and while that is heating up rinse off your turkey and pat dry with paper towels.

Over the breasts, loosen the skin and insert butter between the breast meat and skin (this is a great little secret for moist birds).

Place your apples inside the 'turkey hole' and sprinkle the bird with garlic powder, salt and pepper. Place your bird in a roasting bag and then pour champagne over the entire outside and inside. Close the bag and put into a roasting pan.

Bake this for 3-3.5 hours. Like all turkey, you know it is finished when it hits 180F internally of the thickest part of the thigh.

Let the bird stand for 30 minutes (to lock in juices) before carving.

Enjoy and get ready for oodles of adulation.

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Comments

jcooks 3 years ago said:
I found this recipe on another site and planned on using it this year also! Let's share how each of ours turned out after Turkey Day!

jcooks 3 years ago said:
This turned out really well. I had a 17.5 pound turkey so I used a whole bottle of champagne. I was horrified to discover that the meat near the bone was not fully cooked. I put those portions in a covered casserole and nuked for 3 minutes - fearing that it would be tough and disgusting- but it was great. I just sliced it up with the rest and no one was the wiser! I'll be using this again.

chef2 2 years, 5 months ago said:
I found if you use a fresh turkey it is almost always real moist.I have always used frozen birds not any more ater my forst fresh one .But this recipe looks great and will try it

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