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!
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- 1 (7 lb) bone-in turkey breast
- 1/2 lb red seedless grapes, stemmned and cut in half (about 1 1/2 cups) divided
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 bottle (750 ml) champagne (see options)
- 1 3/4 cups chicken broth
- 2 tbsp cornstarch
11. Preheat oven to 350°F. Line a roasting pan with aluminum foil and coat with cooking spray.
2. 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.
3. 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.
4. 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.
5. 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!