Champagne Roasted Turkey
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Fancy up that holiday bird by bathing it in champagne. It's a simple but fancy way out of the "plain old roasted turkey" rut!
What You'll Need:
- 1 (7-pound) bone-in turkey breast
- 1/2 pound red seedless grapes, stemmed and cut in half (about 1-1/2 cups), divided
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 (750-ml) bottle champagne (see Options)
- 1 3/4 cups chicken broth
- 2 tablespoons cornstarch
What To Do:
- Preheat oven to 350 degrees F. Line a roasting pan with aluminum foil and coat with cooking spray.
- Place turkey in pan and spoon 1 cup grape halves into neck cavity. Season turkey all over with salt and pepper. Pour champagne into pan around turkey.
- Roast turkey for 2-1/4 to 2-1/2 hours, or until no pink remains and juices run clear, basting every 30 minutes with pan juices. If turkey begins to get too browned, cover loosely with aluminum foil.
- In a medium saucepan, combine chicken broth, cornstarch, and pan drippings with fat removed; bring to a boil over medium-high heat, stirring constantly until thickened. Stir in remaining 1/2 cup grape halves and cook 1 to 2 minutes, or until heated through.
- Carve turkey and serve with champagne-grape sauce.
If you'd rather, you can use nonalcoholic sparkling grape or apple juice, or even apple cider, instead of champagne. It all works to make this a winning change-of-pace roasted turkey your gang will love!
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