Baked turkey with vegetables in champagne sauce
Ingredients
- ½ onion
- ½ carrot
- 1 stalk celery
- ½ orange
- 1 tbsp dried parsley
- 1 tbsp dried rosemary
- 1 tbsp dried sage
- 1 tbsp dried thyme
- ½ tbsp lemon pepper
- Salt, to taste
- 3-4 kg turkey, whole
- 210 ml chicken stock
- 375 ml champagne
Utensils
- baking sheet
- tin foil
- bowl
- peeler
- cutting board
- knife
- kitchen twine
Instructions
- Preheat the oven to 175 degrees.
- Line a deep baking sheet with a piece of aluminum foil large enough to wrap the entire poultry.
- Peel the vegetables.
- Dice the onion, carrot and celery.
- Orange in Cut into wedges.
- Mix the herbs, pepper and salt in a small bowl.
- Rub the turkey inside and out with the spice mixture.
- Stuff with the prepared vegetables and orange.
- Tie the legs together with kitchen twine.
- Bird on the Place on the baking sheet.
- Pour the broth and champagne over it.
- Make sure that a small amount of the liquid also flows into the poultry.
- Cover the turkey with foil so that it is not tight on the thighs and breast.
- Place in the oven and cook until the juices run clear when you pierce, about 1½ to 2 hours.
- Remove the foil and bake the poultry for a further 30-60 minutes until golden brown.
- Cover the baked turkey in foil, 10 -Let steep for 15 minutes.
Lemon pepper can be replaced with ground black pepper.
