Thanksgiving Turkey Marinade


Some people brine their turkeys, others use a marinade and other’s let the flavour of the turkey speak for itself.  I am one of those people who you uses a marinade and I am sharing it with you all today.


  1. 1 Bottle of Champagne
  2. 900 mL of Chicken Stock
  3. 2 Navel oranges, 1 diced, other juiced
  4. 3 Celery stalks, roughly chopped, leaves included
  5. 1 cup of Baby Carrots
  6. 1 whole medium onion, roughly chopped
  7. 3 cloves of Garlic
  8. 1 tsp of Kosher Salt
  9. 1 tsp of ground Black Pepper
  10. Whole Turkey – I used a 12 lbs one for this recipe


  1. Rinse Turkey thoroughly and remove giblets and neck from the cavity
  2. In roasting pan, lay turkey, breast side up
  3. Roughly chop celery, onion, garlic, 1 orange and carrots.  No need to get precise, this will all be thrown out the next day
  4. In another bowl, mix champagne, chicken stock, juice from other navel orange and salt & pepper.  Whisk until mixed
  5. Stuff the Turkey with chopped vegetables.  There will be some left over, these can be laid over the turkey or in the bottom of the pan
  6. Pour liquid over the turkey and vegetables
  7. Put in fridge
  8. Once every hour for the first 3 hours, using a ladle, pour liquid from the pan over the turkey
  9. Leave over night and then in the morning, start scooping liquid again over the turkey
  10. Once you are ready to cook, remove the vegetables and marinating liquid
  11. Season and cook turkey as you normally would

This may seem like a waste of liquid and vegetables, but this makes the turkey so unbelievably moist and it literally falls right off the bone.  They flavour from the champagne and oranges gives a floral note to the turkey, but it is not overwhelming at all.  Enjoy!

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