I try to make a different kind of turkey every chance i get. So with thanksgiving right around the corner, I thought I’d try this champagne concoction. This is your chance to add some zing to the typical scallion, peppers, garlic mix. The champagne creates great moisture and flavor. Feel free to use your own spice mix instead of the green seasoning mixture. The key to this recipe is the turkey bag and the champagne. So don’t skip them.
1 (12 pound) whole turkey, neck and giblets removed
2 cups green seasoning (Chief Brand)
1/2 cup butter, cubed
1 apple, cored and quartered
1 red onion quartered
bunch of thyme (about 1/2 cup)
bunch of parsley (about 1/2 cup)
1 tablespoon garlic powder
salt and pepper to taste
2/3 bottle champagne.
Preheat oven to 350 degrees F (175 degrees C).
Rinse turkey, and pat dry. Rub with green seasoning and garlic powder, salt and pepper. Gently loosen turkey breast skin and add marinade. Let marinade for 24-48 hours in refrigerator. Take out of refrigerator, lift up turkey breast skin and insert pieces of butter between the skin and breast. Place thyme, onion, parsley, inside the turkey’s cavity. Sprinkle with a bit more garlic powder and salt, and pepper if needed. Place turkey in a roasting bag, and pour champagne over the inside and outside of the bird. Close bag, and place turkey in a roasting pan.
Bake turkey 3 to 3 1/2 hours in the preheated oven, or until the internal temperature is 180 degrees F (85 degrees C) when measured in the meatiest part of the thigh. Remove turkey from bag, and let stand for at least 20 minutes before carving.