Perfect for special occasions, this turkey Champenois recipe, hailing from the Champagne region of France, satisfies the sophisticated palate. A fresh turkey is stuffed with country sausages, trussed, wrapped in bacon, and then roasted as it's rotated through its own pan juices. A lightly seasoned potato puree and haricots verts is all this Champenois-style turkey needs to make a delicious, full meal.
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours, 15 minutes
Yield: 8 to 10 servings
- 7-pound fresh turkey (not sodium-injected)
- 1 pound small to medium sized sausages
- 12 slices smoked bacon
- 12 pearl onions
- 1 large bouquet garni
How to make turkey Champenois:
Preheat the oven to 425F. Place the sausages in the cavity of the bird and truss the bird.
Place the turkey in a deep roasting pan. Arrange 6 slices of bacon, side by side to form a sheet of bacon on each side of the turkey, bringing the ends of the bacon to just meet on the top side of the bird. Tuck an long ends of bacon underneath the turkey.
Place the pearl onions and the bouquet garni in the roasting pan and fill the pan with enough water to reach 1 inch up the inside of the pan.
Roast the turkey Champenois for 30 minutes, uncovered. Rotate the bird onto its side, and then roast it for an additional 30 minutes. Repeat this process with the remaining 2 sides, until the turkey is cooked through and a thermometer inserted into the sausage stuffing reads 165F.
Remove the bouquet garni from the pan and place the turkey breast-side-down in the pan juices for 15 minutes. Carve the turkey into slices and serve it with the hot pan juices as gravy.
This turkey Champenois recipe makes 8 to 10 servings.