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Juicy Turkey: Submitted by: Sid | Date Added: 21 Aug 2016
Listed in: Turkey

2 Table Spoons Dried Parsley
2 Table Spoons Ground Dried Rosemary
2 Table Spoons Rubbed Dried Sage
2 Table Spoons Dried Thyme Leaves
1 Table Spoon Lemon Peper
1 Table Spoon Salt
2 Stalks Celery
1 Orange cut into wedges
1 Chopped Onion
14.5oz Can Chicken Broth
1 Bottle Of Champagne

Cooking Instructions

Stir Together Parsley, Rosemary, Sage, Thyme, Lemon Pepper and Salt.
Rub inside cavity generously. Save small amount for garnish on top of bird later.
Stuff Cavity with Celery, Oranges, and Onion.
Tuck neck flap inside bird to seal front end
Pour champagne and chicken broth inside cavity while in roasting pan as plenty will run out.
Sprinkle remaining seasoning over top of bird.
For a 20lb bird, cook covered in oven set at 350 degrees for 3.5 to 4 hours or till an internal thigh temperature reaches 180 degrees
For the final 30 minutes cook uncovered for that golden brown look.
Once when turkey is done, remover from oven and let stand loosely covered for 15-20 minutes for juices for flow throughout the meat.

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