Champagne-Basted Turkey

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

1. Preheat oven to 325u0b0. Mix first four ingredients. Place turkey on a rack in a roasting pan, breast side up; pat dry. Rub butter mixture over outside and inside of turkey. If desired, place sage and parsley sprigs in cavity. Tuck wings under turkey; tie drumsticks together.
2. Roast, uncovered, 30 minutes. Toss onions with parsley, marjoram and thyme; add to roasting pan. Pour in champagne and consomme. Roast, uncovered, until a thermometer inserted in thickest part of thigh reads 170u0b0-175u0b0, 2-1/2-3 hours, basting occasionally with pan juices. (Cover loosely with foil if turkey browns too quickly.)
3. Remove turkey from oven; tent with foil. Let stand 20 minutes before carving.
4. Meanwhile, strain pan juices into a bowl. In a small saucepan, melt butter. Stir in flour until smooth; gradually add strained juices. Bring to a boil; cook and stir until thickened, 1-2 minutes. Serve with turkey.

butter, salt, celery salt, pepper, turkey, sage, onions, parsley, marjoram, thyme, champagne, condensed beef, butter, flour

Taken from www.tasteofhome.com/recipes/champagne-basted-turkey/ (may not work)