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The World's Best Turkey
SUBMITTED BY:
Sarah
PHOTO BY:
Maki
"This recipe makes a deliciously moist turkey."
RECIPE RATING:
Read Reviews
(213)
Review/Rate This Recipe
PREP TIME
20 Min
COOK TIME
3 Hrs 30 Min
READY IN
4 Hrs 10 Min
Original recipe yield 1 (12 pound) turkey
SERVINGS
(
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 (12 pound) whole turkey, neck and giblets removed
1/2 cup butter, cubed
2 apples, cored and halved
1 tablespoon garlic powder
salt and pepper to taste
2/3 (750 milliliter) bottle champagne
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Rinse turkey, and pat dry. Gently loosen turkey breast skin, and insert pieces of butter between the skin and breast. Place apples inside the turkey's cavity. Sprinkle with garlic powder, salt, and pepper. 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.
FOOTNOTE
Turkey Roasting Tips
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REVIEWS
Reviewed on Nov. 13, 2007 by Andy
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Andy
Nov. 13, 2007
QUESTION PLEASE: as somebody else inquired, do we cut slits in the bag, per instructions on the box of cooking bags? The recipe doesn't say. Thank you for responding!
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46 users found this review helpful
QUESTION PLEASE: as somebody else inquired, do we cut slits in the bag, per instructions on...
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Reviewed on Nov. 29, 2006 by johanna
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johanna
Nov. 29, 2006
Loved this recipe-just one question: were we supposed to make "slits" in the oven bag prior to cooking? I would really appreciate it if someone would respond to this question. Thanks so much.
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32 users found this review helpful
Loved this recipe-just one question: were we supposed to make "slits" in the oven bag prior...
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Reviewed on Jan. 20, 2006 by CINTHYA1981
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CINTHYA1981
Jan. 20, 2006
I have made this for thanksgiving two years in a row and everyove raved about it! It comes out unbelievably juicy and simply delicious! I cubed two apples and stuffed the cavity to have enough to serve with the turkey. I also took the turkey out of the roasting bag about 2/3 of cooking time to prevent the skin from sticking to the bag and basted every twenty minutes after that until it was brown and crispy. I highly recommend this recipe!!! The flavor is amazing and it's so easy to prepare! The apples and the champagne really follow through in this recipe, you won't be disappointed!
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25 users found this review helpful
I have made this for thanksgiving two years in a row and everyove raved about it! It comes out...
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Reviewed on Nov. 18, 2005 by
SassyDesigns
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SassyDesigns
Nov. 18, 2005
This Thanksgiving will be the 3rd year I've used this recipe - the last 2 years it has turned out PERFECT!! Since we usually have between 10 and 16 people for Thanksgiving, we use a turkey that is at least 25 lbs - even with the larger turkey you can't go wrong with this recipe! You do need to check it before the end of the cooking time listed, some ovens tend to cook faster than others (like mine!) so you want to make sure you don't over-cook it. And definitely make sure you flour your bag before putting the turkey in. The drippings make an awesome gravy and has been a HUGE hit, one of our guests hates gravy, but when I make this turkey and the subsequent gravy, he can't get enough! I'm looking forward to making this again this year, we're having more guests this year than the last 2, and they're looking forward to having this awesome turkey! :)
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15 users found this review helpful
This Thanksgiving will be the 3rd year I've used this recipe - the last 2 years it has turned...
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Reviewed on Jan. 3, 2004 by
MINGMING
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MINGMING
Jan. 3, 2004
This was a huge hit. This was my first Thanksgiving as the host and I have never cooked a turkey before. We had a 24lb turkey and it came out beautifuly. We cooked it for exactly 3 1/2 hours. We also put butter and champagne under the skin. The gravy that was made from this was just as much a hit as the turkey. Will definitly use this again!
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14 users found this review helpful
This was a huge hit. This was my first Thanksgiving as the host and I have never cooked a...
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Reviewed on Dec. 30, 2005 by HEARTOFSILVER
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HEARTOFSILVER
Dec. 30, 2005
This was fantastic! I used half a red onion and half an apple on the inside, and we used sparkling apple juice instead of champagne (cheaper). The only issue was we did not buy a thermometer, and it didn't cook all the way through in the time allotted. It might be because this was a free range ornagic one, but who knows. We laughed, tossed it back in, and when it came out it was insanely juicy and absolutly amazing. This was the first turkey I have ever cooked, and now my family swears that they won't be using any other recipes now, it was so good. Thanks so much!
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13 users found this review helpful
This was fantastic! I used half a red onion and half an apple on the inside, and we used...
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Reviewed on Jan. 16, 2004 by
Otisburg
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Otisburg
Jan. 16, 2004
My first Thanksgiving turkey and it turned out perfect. Had a bit of trouble figuring out how to remove the neck (was reaching for the hammer when my boyfriend took over), but prepping the bird couldn't have been easier. Season it, squish some butter under the skin and then pour champagne on, in and under the bird's skin, tie close the bag and toss it in the oven. I followed another reviewer's suggestion to cook my 12-pound bird at 275 for 2.5 hours, removing it from the bag and then returning to the oven for another 45mins to brown the skin. Let it sit for another 20 mins before carving and it was amazing. Everyone raved about how moist and delicious it was. Thanks Sarah for the great recipe!
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13 users found this review helpful
My first Thanksgiving turkey and it turned out perfect. Had a bit of trouble figuring out how...
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Reviewed on Jan. 3, 2004 by MSDROZ
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MSDROZ
Jan. 3, 2004
FABULOUS recipe! And super easy to make too. A caution when using the oven bag. I forgot to read those instructions and you need to add flour to the bottom of the bag so it doesn't burst. I found that out later on and ended up switching bags before I put the turkey in the oven. The turkey was very moist and I added some chicken boulleon to the broth after it was done cooking so I could make gravy that tasted less sweet. I highly recommend this recipe, or the homestyle turkey- michagander way on this website. I've only made 2 turkeys in my life and these turned out better than ones family members have made for years (shh don't tell) Good luck!
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13 users found this review helpful
FABULOUS recipe! And super easy to make too. A caution when using the oven bag. I forgot to...
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Reviewed on Nov. 23, 2006 by
intent
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intent
Nov. 23, 2006
Just finished Thanksgiving Dinner using this recipe it was the best turkey I have ever made!! I used Sparkling Apple Cider instead of Champagne just because I wasn't sure how the recipe was going to turn out but WOW everyone raved over it and how juicy it was. I stuffed the bird with apples and stuffing (it was a 24 pound bird) The stuffing and the gravy made from the juices both turned out spectacular. Thanks for a great recipe!! I will definitely use it for Christmas too.
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10 users found this review helpful
Just finished Thanksgiving Dinner using this recipe it was the best turkey I have ever made!! ...
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Reviewed on Dec. 26, 2005 by
ltlmsmfft
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