- 1 turkey (I used 14lbs turkey)
- 1 ½ sticks (170gr) softened unsalted butter, divided
- 1 tablespoon grated garlic* (about 4-5 cloves)
- 2 teaspoons dried parsley
- 1 teaspoon ground dried rosemary
- 1 teaspoon rubbed dried sage
- 1 teaspoon dried thyme leaves
- 1 tablespoon salt
- Juice of 1 lemon
- 3 apples, cored and roughly chopped, optional
- 2 large carrots, roughly chopped, optional
- A bunch of fresh herbs, like rosemary, thyme, marjoram
- 750ml champagne
- 2 cups chicken broth
- Begin to thaw the turkey in the refrigerator 2-3 days before roasting.
- Preheat the oven to 350°F (177°C).
- Pull the neck and giblets out of the cavity. Wash and dry the turkey with paper towels. Carefully run your hand under the breast skin to create a pocket.
- In a small mixing bowl, combine 1 stick of butter, garlic, parsley, rosemary, sage, thyme, salt and lemon juice. Mix until well combined.
- Smear the butter evenly all over the turkey and under the breast skin. (If the skin is wet, butter won’t stick. So make sure to dry the skin with paper towel well.) Place the turkey breast side up on a V rack in a large roasting pan.
- Fill the turkey with carrots, apples and fresh herbs.
- If desired, tie the legs of the bird with twine. (I prefer this method over whole trussing, because it’s easier.)
- Melt the remaining 4 tablespoons of butter in a bowl.
- Using a marinade injector, slowly inject each thigh and breast halves with about 1 tablespoon of melted butter.
- Pour champagne and chicken stock over the turkey and into the cavity.
- Roast the turkey until it’s golden brown, about 3.5 hours for 14lbs turkey, basting it every hour using a turkey baster. (Check on turkey after 2 hours. If skin isn’t browning fast enough, increase oven temperature by 50°F/10°C. If the skin is browning too much, cover with a foil.)
- The turkey is cooked, when the deepest part of breast and legs registers 165°F (74°C) on an instant-read thermometer.
- Remove the turkey from oven, cover with foil and let rest at least 30 minutes before carving.
- Reserve pan juices to make gravy. But add the drippings into the gravy little at a time, as the champagne is reduced and flavors are concentrated. So adjust it to your taste.
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