turkey and champagne recipe

Written ByJenny Smyth Posted on
turkey and champagne recipe
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The Best turkey and champagne recipe

I’m so excited to share with you my family’s favorite turkey and champagne recipe. This dish has been a staple in our household for years, and it’s perfect for any occasion, whether it’s a holiday dinner or a casual weeknight meal. The combination of tender turkey, flavorful champagne sauce, and aromatic herbs is absolute magic.

And the best part? It’s incredibly easy to make, even for a beginner cook like me. I’ve made this recipe countless times, and every time it’s a hit with my family and friends.

My kids love helping me in the kitchen, and they always get excited when they see the finished product on the table. As for me, I adore the fact that this recipe is not only delicious but also relatively healthy. The turkey is lean protein, and the champagne sauce is made with fresh herbs and low-sodium broth.

It’s a win-win for everyone! One of the things I love most about this recipe is its versatility. You can serve it as a main course or use it as a filling for sandwiches or wraps.

It’s also a great way to use up leftover turkey after a holiday meal. And let’s not forget about the leftovers – they’re just as tasty as the first serving! My family loves when I make this recipe because it’s always a special treat.

We like to set the table with our best china and enjoy the meal together, savoring every bite. And because it’s so easy to make ahead of time, I can prep everything in advance and just reheat when we’re ready to eat.

Champagne-Brined Turkey with Champagne Pan Sauce

Champagne-Brined Turkey with Champagne Pan Sauce

4.9 from 1389 votes

A succulent turkey breast brined in champagne and herbs, then roasted to golden perfection. The pan drippings are transformed into a luscious champagne sauce that complements the tender meat.

Prep Time20 mins
Cook Time1 hour 30 mins
Resting Time0 mins
Total Time1 hour 50 mins
Servings: 6Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Brine

1 bottle (750 ml) dry champagne or sparkling wine
1/4 cup kosher salt
2 tablespoons honey
4 sprigs fresh thyme
2 bay leaves
1 teaspoon black peppercorns
4 cups cold water

For the Turkey

1 bone-in turkey breast (3 to 4 pounds)
2 tablespoons unsalted butter, softened
1 teaspoon dried sage
1 teaspoon dried rosemary
1/2 teaspoon garlic powder
Salt and freshly ground black pepper to taste

For the Champagne Pan Sauce

1 cup dry champagne or sparkling wine
1 cup low-sodium chicken broth
2 tablespoons unsalted butter
1 tablespoon all-purpose flour
1 teaspoon Dijon mustard
Salt and freshly ground black pepper to taste

👨‍🍳Directions

1In a large bowl or brining bag, combine the champagne, kosher salt, honey, thyme sprigs, bay leaves, peppercorns, and cold water.
2Stir until the salt dissolves, then add the turkey breast, cover, and refrigerate for 4 to 6 hours, turning once halfway through.
3Preheat the oven to 375°F.
4Remove the turkey from the brine, rinse it under cold water, and pat it dry with paper towels.
5In a small bowl, mix the softened butter, sage, rosemary, garlic powder, salt, and pepper, then rub this mixture all over the turkey skin.
6Place the turkey breast skin-side up on a rack in a roasting pan.
7Roast for about 1 hour and 15 minutes, or until a meat thermometer inserted into the thickest part registers 160°F and the skin is deep golden brown.
8Let the turkey rest on a cutting board for 15 minutes before slicing.
9While the turkey rests, pour the pan drippings into a measuring cup, skim off the fat, and set aside.
10In a small saucepan over medium heat, melt 2 tablespoons butter, then whisk in the flour and cook for 1 minute until lightly golden.
11Gradually whisk in the champagne and chicken broth, then add the reserved pan drippings and Dijon mustard.
12Bring the sauce to a simmer and cook for 3 to 4 minutes, stirring often, until it thickens enough to coat the back of a spoon.
13Season with salt and pepper to taste, then serve over sliced turkey.

🔧Equipment

Large brining bag or container
Roasting pan with rack
Meat thermometer
Small saucepan
Whisk

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 16g💛Saturated Fat: 6g❤️Cholesterol: 110mg🧂Sodium: 780mg🌾Total Carbs: 8g🥦Dietary Fiber: 0g🍬Sugars: 4g🥩Protein: 52g

📝Notes

Tips: For a non-alcoholic version, substitute the champagne with sparkling apple cider. Brining time is crucial for moisture; do not exceed 6 hours or the meat may become too salty.

Watch Video Of How Champagne-Brined Turkey with Champagne Pan Sauce Works

This turkey and champagne recipe is truly a staple in our household.

Whether we’re having a big family gathering or just need something comforting on a weeknight, this dish never fails to impress.

One of my favorite things about this recipe is how easy it is to reheat – simply pop it back into the oven or microwave until warmed through, then serve hot over mashed potatoes or rice.

❓ Frequently Asked Questions About Champagne-Brined Turkey with Champagne Pan Sauce

Q: What kind of turkey should I use?

A: For this recipe, you’ll want to use a boneless, skinless turkey breast or thighs. You can also use leftover roasted turkey if you have some on hand.

Q: Can I substitute champagne with another type of wine?

A: Yes, you can definitely use other types of wine in place of champagne. However, keep in mind that champagne has a unique flavor profile that pairs perfectly with the herbs and spices in this recipe.

Q: How do I reheat the turkey without drying it out?

A: To prevent drying out, make sure to cover the turkey tightly with foil during reheating. You can also add some chicken broth or white wine to the pan to keep it moist.

Q: Can I make this recipe in advance?

A: Yes, you can prep all the ingredients ahead of time and store them in separate containers until you’re ready to assemble and cook the dish.

Q: What if I don’t have fresh herbs like thyme or rosemary?

A: You can definitely use dried herbs instead of fresh ones. Just be sure to adjust the amount according to your preference.

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