Turkey In Champagne Sauce With Toast Flowers Recipes

JUICY CHAMPAGNE THANKSGIVING DAY TURKEY

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Line a turkey roaster with long sheets of aluminum foil that will be long enough to wrap over the turkey.
• Stir together the parsley, rosemary, sage, thyme, lemon pepper, and salt in a small bowl.
• Rub the herb mixture into the cavity of the turkey, then stuff with the celery, orange, onion, and carrot.
• Truss if desired, and place the turkey into the roasting pan.
• Pour the chicken broth and champagne over the turkey, making sure to get some champagne in the cavity.
• Bring the aluminum foil over the top of the turkey, and seal. Try to keep the foil from touching the skin of the turkey breast or legs.
• Bake the turkey in the preheated oven for 2 1/2 to 3 hours until no longer pink at the bone and the juices run clear.
• Uncover the turkey, and continue baking until the skin turns golden brown, 30 minutes to 1 hour longer.
• An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).
• Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.

TURKEY IN CHAMPAGNE SAUCE

Steps:

• In a skillet over medium high heat, in hot salad oil, cook turkey legs until well browned on all sides. Add water, onion, salt, and pepper. Heat until boiling. reduce heat to low and cover and simmer for 1 1/2 hours or until turkey is fork tender.
• Remove turkey from skillet and cool slightly until easy to handle. Cut turkey meat into one inch pieces. Discard skin and bones.
• Meanwhile over high heat cook turkey broth in skillet until it reduces to about one and a half cups. In a small bowl with spoon, blend flour with 1/2 cup half-and-half, Gradually stir in remaining half-and-half.
• Cook stirring until cream sauce boils and is thickened.
• In another skillet over medium heat stir in butter and cook mushrooms until tender and gently stir into cream sauce with turkey meat and champagne and 1/4 cup parsley.
• Heat carefully until hot.
• To serve, spoon turkey mixture into dish if you like. Garnish with remaining parsley, serve with white rice or even mashed potatoes.

CHAMPAGNE-BASTED TURKEY

Steps:

• Preheat oven to 325°. Mix first four ingredients. Place turkey on a rack in a roasting pan, breast side up; pat dry. Rub butter mixture over outside and inside of turkey. If desired, place sage and parsley sprigs in cavity. Tuck wings under turkey; tie drumsticks together., Roast, uncovered, 30 minutes. Toss onions with parsley, marjoram and thyme; add to roasting pan. Pour in champagne and consomme. Roast, uncovered, until a thermometer inserted in thickest part of thigh reads 170°-175°, 2-1/2-3 hours, basting occasionally with pan juices. (Cover loosely with foil if turkey browns too quickly.), Remove turkey from oven; tent with foil. Let stand 20 minutes before carving. , Meanwhile, strain pan juices into a bowl. In a small saucepan, melt butter. Stir in flour until smooth; gradually add strained juices. Bring to a boil; cook and stir until thickened, 1-2 minutes. Serve with turkey.