Turkey Roasted And Champagne-Basted Turkey - cooking recipe

Ingredients

1 tablespoon salt
3/4 teaspoon fresh ground pepper
1 teaspoon celery salt
12 -15 lbs turkey, ready to cook
4 tablespoons butter
2 onions, peeled, sliced, and coarsely chopped
1/2 teaspoon thyme
1/2 teaspoon marjoram
1 cup consomme
1 pint champagne (korbel or brut)
1 pint flour

Preparation

Start oven at hot (425 degrees F.).
Mix salt, pepper, and celery salt. Rub into turkey thoroughly, inside and out. Place Turkey in roasting pan. Rub 3 tablespoons Butter over breast and down sides. Roast 30 minutes.
Combine onions, thyme, marjoram, parsley, and consomme. Pour over turkey. Reduce heat to moderate (325\u00b0 F.) and continue roasting another hour. Pour champagne over turkey. Roast an hour and then place breast side down. Baste frequently and continue roasting an additional 11/2 hours or until turkey is done: 190-195 degrees Internal Temperature - Use a thermometer. Remove turkey to warmed platter.
Cover with foil. Let stand in warm place.
Strain pan gravy into a saucepan. Melt remaining 1-tablespoon butter in a cup. Stir in flour smoothly. Cook in microwave for 1 minute. Add cooked flour mixture to strained pan gravy gradually. Stir and let simmer 5 minutes.
Serve in warmed gravy boat.