Learning to cook a bird

This past Sunday I had my first experience cooking a turkey. Our church had their regular thanksgiving dinner for the congregation and I decided I would volunteer to cook a turkey because it would give me good practice for the holidays. Not only did I have my first experience but Josh had his first experience in learning how to cut the turkey. He had a wonderful teacher and he did great!
The turkey I chose to cook was a Champagne-Basted turkey. It was a very easy recipe and surprisingly enough it turned out moist, tender and fabulous! Normally something a turkey is not (in my opinion, but I’m not a big fan of turkey).
Here’s the recipe:

Ingredients
•1 turkey (14 to 16 pounds)
•1/4 cup butter, softened
•1 teaspoon salt
•1 teaspoon celery salt
•3/4 teaspoon pepper
•Fresh sage and parsley sprigs, optional
•2 cups Champagne or other sparkling wine
•2 medium onions, chopped
•1-1/2 cups minced fresh parsley
•1 cup condensed beef consomme, undiluted
•1/2 teaspoon dried thyme
•1/2 teaspoon dried marjoram

GRAVY:
•1 tablespoon butter
•1 tablespoon all-purpose flour

Directions
•Pat turkey dry. Combine the butter, salt, celery salt and pepper; rub over the outside and inside of turkey. Place sage and parsley sprigs in cavity if desired. Tuck wings under turkey; tie drumsticks together. Place breast side up on a rack in a roasting pan.

•Bake, uncovered, at 325° for 30 minutes. In a large bowl, combine the Champagne, onions, parsley, consomme, thyme and marjoram; pour into pan. Bake for 3 to 3-1/2 hours longer or until a meat thermometer reads 180°, basting occasionally with Champagne mixture. Cover loosely with foil if turkey browns too quickly. Cover and let stand for 20 minutes before slicing.

•For gravy, strain drippings into a small bowl. In a small saucepan, melt butter. Stir in flour until smooth; gradually add drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey. Yield: 14 servings (1-2/3 cups gravy).

Here are some action pictures:

Enjoy :)