Juicy Thanksgiving Turkey

Recipe View Preheat the oven to 350 degrees F (175 degrees C). Line a roasting pan with heavy-duty aluminum foil, ensuring it's large enough to fully enclose the turkey. (5 minutes)

Recipe View In a small bowl, combine the dried parsley, rosemary, sage, thyme, lemon-pepper seasoning, and salt. Mix thoroughly to create a fragrant herb blend. (2 minutes)

Recipe View Generously rub the herb mixture all over the turkey, both inside and out. Stuff the cavity with orange wedges, onion, carrot, and celery. Use kitchen twine to tie the turkey legs together, and tuck the wings under the body for even cooking. (15 minutes)

Recipe View Place the turkey on the prepared foil in the roasting pan. Slowly pour the champagne and chicken broth over the turkey, ensuring some liquid gets inside the cavity to further enhance moisture. (5 minutes)

Recipe View Carefully bring the aluminum foil up and over the top of the turkey, sealing it tightly to create a steam-filled environment. Avoid letting the foil directly touch the turkey to prevent sticking. (3 minutes)

Recipe View Roast the turkey in the preheated oven for 2 1/2 to 3 hours, or until the juices run clear when pierced with a fork. Remove the foil and continue baking for an additional 30 to 60 minutes, or until the skin is beautifully golden brown and an instant-read thermometer inserted into the thickest part of the thigh registers 180 degrees F (80 degrees C). (210 minutes)

Recipe View Remove the turkey from the oven and transfer it to a cutting board. Tent loosely with two sheets of aluminum foil and let it rest in a warm place for 10 to 15 minutes before carving to allow the juices to redistribute. (10 minutes)

Recipe View Carve the turkey and serve immediately. Enjoy the perfectly juicy and flavorful Thanksgiving centerpiece! (10 minutes)