The Perfect Turkey

the perfect turkeyThe Perfect Turkey


  • 2 tablespoons dried parsley

  • 2 tablespoons ground dried rosemary

  • 2 tablespoons rubbed dried sage

  • 2 tablespoons dried thyme leaves

  • 1 tablespoon lemon pepper

  • 1 tablespoon salt

  • 1 (15 pound) whole turkey, neck and giblets removed

  • 2 stalks celery, chopped

  • 1 orange, cut into wedges

  • 1 onion, chopped

  • 1 carrot, chopped

  • 1 (14.5 ounce) can chicken broth

  • 1 (750 milliliter) bottle champagne


  1. Preheat an oven to 350 degrees F (175 degrees C). Line a turkey roaster with long sheets of aluminum foil that will be long enough to wrap over the turkey.
  2. Stir together the parsley, rosemary, sage, thyme, lemon pepper, and salt in a small bowl. Rub the herb mixture into the cavity of the turkey, then stuff with the celery, orange, onion, and carrot. Truss if desired, and place the turkey into the roasting pan. Pour the chicken broth and champagne over the turkey, making sure to get some champagne in the cavity. Bring the aluminum foil over the top of the turkey, and seal. Try to keep the foil from touching the skin of the turkey breast or legs.
  3. Bake the turkey in the preheated oven for 2 1/2 to 3 hours until no longer pink at the bone and the juices run clear. Uncover the turkey, and continue baking until the skin turns golden brown, 30 minutes to 1 hour longer. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.

Recipe Courtesy of


How to Use Those Thanksgiving Leftovers

Turkey CranchiladasTurkey Cranchiladas

  • nonstick cooking spray
  • 2-2 1/2 cups shredded turkey or chicken
  • 2 cups whole-berry cranberry sauce (or 1 16-oz can)
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 1/2 cups salsa
  • 1 1/2 cups shredded Pepperjack cheese
  • 1/2 cup sour cream
  • 3-4 scallions, chopped
  • 1/4 cup lightly-packed chopped cilantro
  • 1 tsp ground cumin
  • 1/2 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 10-12 (6-inch) flour tortillas
  • 1 tsp bottled hot sauce


Preheat the oven to 350 degrees and lightly spray a 9×13 inch baking dish with cooking spray.

In a large bowl, combine the turkey, 1 cup of the cranberry sauce, the beans, sour creams, 3/4 cup cheese, 1/2 cup of the salsa, green onions, cilantro, cumin, salt, and pepper.

Spoon about 1/3 cup filling into each tortilla, and roll tightly.  Place seam-side down in the baking dish.

In a medium bowl, combine the remaining cranberry sauce, 1 cup of salsa, and the hot sauce.  Stir to combine and Pour over the enchiladas.  Cover the dish with foild, and bake 45 minutes.  Remove foil, and sprinkle with remaining 3/4 cup cheese.  Continue to bake, uncovered, an additional 10 minutes, or until cheese is melted and bubbly.  Sprinkle with additional cilantro and scallions, and serve.

Recipe Courtesy of Better Home and Gardens and