Champagne Turkey

As promised, here is the recipe for the best turkey you'll ever eat. Trust me. Now, there are some people that claim a fried turkey is the best ever. I haven't tried that. So, until I test a fried bird, I'm going to say that this is the only way to do it.

Champagne Turkey
click here for printer-friendly version

You need to know that this bird is going to fall apart because it's so tender. So, if you're all about the golden presentation surrounded by stuff, this ain't for you. We care about the flavor, so we're happy to have a turkey that falls apart. I think that serving it on a platter is the most convenient for guests anyway.


Ok, here it goes. You need a big turkey. NOT a butterball, people.

*****Note: Leave the blog now if you don't want to see raw poultry.******

Make sure it's thawed.

This recipe is simple. All you need is a bottle of champagne, it can be as cheap as you like, apples, butter, salt and pepper and garlic powder. You also need an oven roasting bag and you'll need to lightly flour the inside of it.


Next step, enlist some assistance if you don't like touching raw bird.

Dad has always helped Mom do the turkey. He makes it entertaining!

Clean out the turkey, remove the innards.


Crack open the champagne. Share a glass with a friend, because you're only going to use about 2/3 of the bottle.

Dad, so odd.
Excuse my jammies. It was family cooking time, and I was comfortable.


Put bird in the oven bag. Mom has always done it face down to make it more tender. But, this year, we did it face up to see if it made a difference. It didn't. The whole turkey is still tender when cooked right side up.


Getting a 15 lb turkey in a bag requires some engineering.


Put the apple slices in the 'cavity' of the bird.


Pour the champagne all over!!


Cut a stick of butter.


Stick some inside and then all over and around the turkey.


Salt, pepper and garlic powder that baby up.


Tie the legs together.


Tie the bag together. (Note: we also set the pan on a cookie sheet so that it's easier to lift from oven)


Important: Cut a few holes in the oven bag.


It's ready to go in!!


Load up the bird into the oven the night before. Put it on around 10:30 pm if you need it for lunch the next day.


Put it on at about 175 degrees. Low, low, low.


In the morning, the house smells amazing!!
You'll know it's done when you check the pop-up thing that comes on turkeys.


Keep it warm until you need it.


Drain off some of the broth with a cup. Then, Mom recommends that you put on some gloves and just de-bone the turkey and lay the pieces on a platter. Don't be afraid to get in there and pick it apart!




Oh yum! Everyone loves it!!