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Champagne roasted Turkey in the bag (11/20/2009)

Champagne roasted Turkey in the bag

1 12 lb. Whole turkey, neck and giblets removed
½ cup butter, cubed, softened (1 stick)
2 apples, cored and halved
1 tablespoon garlic powder
Salt & pepper to taste
2/3 bottle Champagne
2 tablespoons flour
Aluminum roasting pan
Oven bag

Preheat the oven to 350-degrees F.

Rinse turkey, inside and out, and pat dry. In a bowl, mix together softened butter, garlic powder, salt and pepper until it forms a paste like consistency. Gently loosen turkey breast skin, and rub butter mixture between the skin and breast. Place apples inside the turkey cavity. Sprinkle 2 tablespoons flour inside roasting bag, twist closed and shake to coat bag with flour. Place turkey in roasting bag, and cut a few small slits in top of bag. Pour champagne over the inside and outside of the bird. Close bag, and place turkey in aluminum roasting pan.

Bake turkey 3 to 3 ½ hours in the oven (cooking times may vary), or until temperature is 180 degrees when measured in the meatiest part of the thigh. Remove turkey from bag, and let rest for 20 minutes before carving.

To save time, the turkey can be readied the night before and placed in the refrigerator overnight. Remove ½ hour before placing in the oven to bring up to room temperature.

This week's recommended wine from Van's Liquor Store in East Dubuque-Martini & Rossi Asti Spumante&750ml bottle..$9.99 or 99-cents after mail-in rebate&see store for details. Sale good through 11-23-09.

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