Place turkey in a roasting bag, and pour champagne over the inside and outside of the bird.

Turkey recipe champagne. Sprinkle with garlic powder, salt, and pepper. Rub into turkey thoroughly, inside and out. Place turkey on a rack in a roasting pan, breast side up;

Then place the bag in a 2″ to 4″ deep pan large enough to hold the entire bag and allow for some expansion. Let stand 20 minutes before carving. Web preheat oven to 350 degrees f (175 degrees c).

Web preheat the oven to 350°f (175°c). It’s so easy to burn the roux, because it literally takes seconds from perfectly nutty to burning. Mix salt, pepper, and celery salt.

Web spread the softened butter all over the turkey, under the skin, around the legs and breasts, as evenly as possible. Next, pour chicken broth and champagne over the turkey. Put the diced apple chunks in the cavity.

Sprinkle with garlic powder, salt, and pepper. Turkey will be less greasy and require less powerful acidity from the wine to cleanse the palate. Web roast, uncovered, 30 minutes.

Web a brut style of champagne, so medium levels of sugar / sweetness is the better style to go for. Rub butter mixture over outside and inside of turkey. Coat the inside of your poultry bag with 2t of flour.