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Roasted turkey with Perrier-Jouët champagne gravy

Prepared with Perrier-Jouët Grand Brut and best enjoyed with Belle Epoque Rosé
Belle Epoque Rosé
Main Course
3h (+24h brining)

The vibrant red fruit notes and floral elegance of Belle Époque Rosé bring freshness and lift to the richness of the roast turkey, while its lively acidity beautifully complements the delicate champagne gravy.

Belle Epoque Rosé
INGREDIENTS (serves 8 to 10)

For the turkey:
Coarse salt
Freshly ground pepper
1 whole turkey (5.5 – 6.5kg) giblets reserved (optional, for homemade gravy)
115g unsalted butter
240ml Perrier-Jouët Grand Brut
3 fresh bay leaves

For pan gravy:
Pan drippings from turkey
240 ml Perrier-Jouët Grand Brut
30g all-purpose flour
1L homemade or store-bought turkey or chicken stock
30g unsalted butter
Grand Brut
plated roasted turkey with Belle Epoque Rosé
1
Brine the turkey
  • Rinse inside and outside of turkey, and pat dry with paper towels.
  • Rub 120g sea salt inside and outside turkey making sure to cover breasts and all around the legs and wings.
  • Place in refrigerator for 24 to 48 hrs.
2
Prepare for roasting
  • When ready to cook, remove from refrigerator and leave at room temperature for 1 hour.
  • Combine butter, champagne and bay leaves in a small saucepan over medium heat, bring to a simmer and remove from heat.
3
Prepare the turkey
  • Preheat oven to 220°C with the rack on lowest position.
  • Rinse the inside and outside of turkey and pat dry with paper towels.
  • Place turkey in a roasting pan, breast side up.
  • Tuck wings under and tie legs together with kitchen twine.
4
Roast
  • Place turkey into the oven and roast for 30 minutes, then baste with butter and champagne mixture.
  • Reduce temperature to 180°C.
  • Continue to roast, turning turkey halfway through cooking and basting every 20 minutes for about 2 hours or until the thickest part of the turkey reaches 74°C on a meat thermometer.
  • Transfer to a carving board or serving platter and leave to rest for 30 minutes.
5
Prepare the pan juices
  • Pour reserved pan juices in a glass measuring cup and let stand until fat rises to the top.
  • Spoon off fat.
6
Make the gravy
  • Place roasting pan over burner over medium heat, add wine and bring to a simmer, scraping up any caramelised juices with a wooden spoon.
  • Add pan juices to roasting pan.
  • Whisk flour and stock together to form a paste and slowly whisk into roasting pan until incorporated.
  • Let simmer and cook until reduced by half and gravy is thickened, about 10 minutes.
7
Finish and serve
  • Remove pan from heat and whisk in butter.
  • Strain through a sieve for a smooth texture and season to taste.
  • Serve over sliced turkey.
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