Juicy Thanksgiving Turkey Recipe

We used this recipe this Thanksgiving and the turkey came out EXCELLENT! We marinaded the turkey in the champagne and broth for 24 hours before and rubbed the seasonings in the turkey cavity and under the skin and stuffed with carrots, onions, celery and orange as directed. The result was a juicy turkey (even the white meat) that was full of flavor!! Thanks so much!!!

I used this recipe last night and it was truly the most moist (perfect) turkey I have ever done. I cooked a 20 pound Norbest turkey and I used a cooking bag, in which I put everything as this recipe says , including the whole bottle of champagne(Blanc Noir variety).It was perfect, Kirsten! Other notes: I didn't add the carrots because I don't like carrots :-) I rubbed the outside with Olive Oil and some salt and pepper after pouring in the champagne. Although the included temperature gauge popped out at 3 hours, I cooked it another half hour. The white meat was delicious, and not dry at all.

So... First time making a turkey and this turned out FABULOUS! I brined my 16lb bird for a day and a half, then let it dry out in the fridge until the next morning when it was time to prepare it. I took another's suggestion and made a garlic-herb butter that I rubbed inside the cavity and stuck slabs of it under the skin. Followed the recipe to the letter and it was THE juiciest turkey I've ever eaten. Everyone was amazed at how juicy and flavorful the breast meat was. Will be doing it this way every year now! Highly recommend!

I can safely say this recipe is a winner.

This turkey was delicious and stayed moist through leftovers! The only changes I made were no orange and only used a half bottle of champagne with a full 32 oz carton of Chicken stock. Also, I used someone else's tip and mixed all of my herbs into a stick of softened butter and smeared it inside and outside of the bird. I'll do it exactly the same next time - YUM!

This recipe was God sent! Thank you so much. I just made the juiciest turkey ever! I followed everything but I added butter to the skin and underneath it and rubbed the delicious smelling herbs. I used vegetable broth instead of chicken. I am pretty sure the secret is giving the turkey a champagne shower. =) Esp the cavity. We tend to forget the parts we don't see. Last but not least, breast side up! No more basting no more opening n closing the oven. 350° f for 3hrs then 30 mins tent off. I am so happy with the result. So was the whole family! Making it again for Christmas!

Phenomenal recipe. The one change I made was I brined the turkey with salt, brown sugar and spices for 48 hours. Thanksgiving morning I followed the recipe as directed, slow cooked the turkey at 225 for about 3 hours, turned it up to 350 for about an hour and then finished it off at 450 for about 45 minutes. My best turkey yet.

I made my first Thanksgiving turkey last night and used this recipient as a base. The only changes I made was whipping 4 sticks of butter with all the spices. Then I massaged the turkey with the butter between the meat and skin and then coated the outside of the turkey with butter. I cooked it at 325 for 4 hours. My brother said it was the best turkey he’d ever had. Will definitely keep this recipe for future Thanksgivings.

I love this turkey recipe! It's so juicy and flavorful! I have used this recipe every year since I started hosting Thanksgiving and everyone loves it! I do it a little differently though. I use all of the seasonings as written. I stuff it traditional sage dressing (bread, egg, onion, celery, and lots of sage) though, which is so yummy with the chicken broth and champagne. I also top the turkey with some of the seasonings as well. The gravy from the champagne and left over stuffing is fantastic! Seriously, so good!

Only changes I made was fresh herbs, poultry pack from the grocery store instead of the dried. Love the recipe, made it 4 years in a row…

I didn't have all the ingredients on hand (no sage, lemon pepper, broth, champagne, celery, orange), but my version was indeed juicy and flavourful - my 8 years old daughter who barfs at all meat came for second and third helpings (I did too)! 😀 - I chose not to stuff my turkey, after researching the pros and cons. I also incorporated two sticks of unsalted butter with my herbs and seasonings, which I generously rubbed under and unto my turkey's skin and let marinade for about 4 hours. Tip!!!... If you don't have a thermometer, like me - my turkey was still undercooked in the thighs and legs, so I simply returned the segmented pieces to the oven with the undercooked sides up for another 40 minutes.

This recipe was easy to follow, and I loved the how-to video. It had good flavors and was worth the effort. I will use it again, but I will try marinating the turkey, champagne, and broth overnight. It's definitely a keeper!

Perfect exactly as is.

I bought a pre-cooked butterball by mistake - just wondering if I can still use this recipe and stuff the bird with oranges etc. and if I should still pour chicken stock and champagne over the turkey?

I used a meat thermometer which was super important; it was ready an hour before the recipe said it was, but it was the juiciest turkey I've ever made or maybe ever had. Everyone loved it a lot (though my fiancee only gave me a 7, I think I'd give it a 9 myself)

The turkey was not dry at all, but there was absolutely no flavor 😔

We loved it!! Even our non-turkey eaters liked it!!

Excellant recipe! I highly recommend it. I used the recipe for our thanksgiving turkey this year and it was very juicy and very flavorful!

I hadn't roasted a turkey in many years, so when we decided to do it, I looked for a recipe and this one looked tasty. It was a huge hit. I had a slightly smaller bird (13.5 lb) and maybe because of that the vegetables and orange mix didn't all fit in the cavity. No matter, still worked great. I also mixed some butter with the spices so they'd stick to the turkey. Thanks for this wonderful recipe!

The turkey came out perfect, the breast meat was tender, juicy, and the whole turkey had great flavor! Will be my go to for every roasted turkey!