Here’s my recipe, derived from a “Taste of Home” recipe from some years back. It’s pretty much how I make turkey now, and has been for years.
1/4 cup butter
2 cups champagne (or sparkling white wine)
1 cup condensed beef consomme
2 medium onions, diced.
Spices:
2 tsp celery salt
3/4 tsp pepper
1 tsp dried sage
2 tbsp dried parsley
1/2 tsp thyme
1/2 tsp marjoram
1) Combine celery salt, butter, pepper, 1 tbsp of parsley, sage. apply all over turkey.
2) Bake uncovered at 325 for 30 minutes.
3) While cooking combine champagne, onions, 1 TBS parsley, consomme, thyme marjoram.
4) Base with mixture, applying regularly throughout cooking cycle (probably about 3-4 hours), until center of meat is 180.
The turkey comes out juicy and spicy, and any fatty parts are just delicious as the soak the flavor up. However, all the marinating is going to dilute the drippings so you may not want to use them for gravy (or you may like it, dunno, but it’s going to be more a beef gravy).
Steven Savage is a Geek 2.0 writer, speaker, blogger, and job coach. He blogs on careers at http://www.fantopro.com/, nerd and geek culture at http://www.nerdcaliber.com/, and does a site of creative tools at http://www.seventhsanctum.com/. He can be reached at https://www.stevensavage.com/.