turkey and champagne recipe

Written BySheba G Updated On
turkey and champagne recipe
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The Best turkey and champagne recipe

I’m so excited to share this recipe with you, it’s a game-changer for any occasion. The combination of tender turkey and bubbly champagne is a match made in heaven. I first tried this recipe at a family gathering and was blown away by how easy it was to make and how delicious it tasted.

The best part? It’s actually really healthy too, thanks to the lean protein from the turkey and the antioxidants in the champagne. As a busy mom, I love that this recipe can be made ahead of time and reheated when needed.

It’s perfect for weeknight dinners or special occasions like holidays and birthdays. My kids devour it every time, and I love that it’s a great way to get them to eat their veggies too. The secret ingredient?

A splash of champagne that adds a depth of flavor you won’t find in any other turkey recipe. But what really sets this recipe apart is the technique involved. By cooking the turkey low and slow, we’re able to break down the connective tissues and make the meat fall-apart tender.

It’s a real show-stopper, trust me. And don’t even get me started on the gravy – made with the pan drippings and a splash of wine, it’s the perfect accompaniment to our festive main course.

Champagne-Braised Turkey with Creamy Pan Sauce

Champagne-Braised Turkey with Creamy Pan Sauce

4.6 from 1450 votes

This elegant dish features tender turkey breasts braised in a champagne and herb broth, creating a luxurious main course perfect for special occasions. The sparkling wine adds a delicate fruitiness while the cream sauce brings richness to every bite.

Prep Time20 mins
Cook Time40 mins
Resting Time0 mins
Total Time1 hour
Servings: 4Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Turkey

2 boneless skinless turkey breasts, about 1.5 lbs total
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
1 shallot, finely chopped
2 cloves garlic, minced
1 cup dry champagne or sparkling wine
1 cup chicken broth
1 tsp fresh thyme leaves
1 bay leaf

For the Cream Sauce

1/2 cup heavy cream
1 tbsp Dijon mustard
1 tbsp cold butter, cubed
1 tbsp fresh parsley, chopped
Salt and pepper to taste

👨‍🍳Directions

1Season the turkey breasts evenly with salt and black pepper.
2Heat olive oil in a large heavy skillet over medium-high heat until shimmering.
3Sear the turkey breasts for 4 minutes per side until deep golden brown.
4Transfer the turkey to a plate and set aside.
5Reduce heat to medium and add the chopped shallot to the skillet.
6Cook for 2 minutes until softened, then stir in the garlic and cook for 30 seconds until fragrant.
7Pour in the champagne and chicken broth, scraping up any browned bits from the bottom of the pan.
8Add the thyme and bay leaf, then return the turkey to the skillet.
9Bring the liquid to a gentle simmer, cover the skillet, and cook for 20 minutes until the turkey reaches an internal temperature of 165°F.
10Remove the turkey to a cutting board and tent with foil.
11Increase heat to medium-high and boil the pan liquid for 5 minutes until reduced by half.
12Whisk in the heavy cream and Dijon mustard, then simmer for 2 minutes until slightly thickened.
13Remove the skillet from heat and whisk in the cold butter cubes until melted and the sauce is glossy.
14Stir in the parsley and season with salt and pepper to taste.
15Slice the rested turkey against the grain into 1/2-inch thick pieces.
16Arrange on a serving platter and spoon the champagne cream sauce over the top before serving.

🔧Equipment

Large heavy skillet with lid
Meat thermometer
Cutting board
Chef’s knife
Measuring cups and spoons
Wooden spoon
Whisk
Small bowl

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 22g💛Saturated Fat: 10g❤️Cholesterol: 120mg🧂Sodium: 780mg🌾Total Carbs: 8g🥦Dietary Fiber: 0g🍬Sugars: 3g🥩Protein: 38g

📝Notes

For a non-alcoholic version, substitute the champagne with an equal amount of non-alcoholic sparkling cider or white grape juice mixed with 1 tablespoon of white wine vinegar. The sauce will be slightly sweeter but still delicious.

Watch Video Of How Champagne-Braised Turkey with Creamy Pan Sauce Works

This recipe is always a good idea for any occasion – whether you’re hosting a holiday feast or just need a delicious meal for your family.

And because it’s so versatile, you can serve it at room temperature or reheat it whenever you need a quick meal.

Plus, with its rich flavors and tender texture, you’ll be sure to impress your guests every time.

❓ Frequently Asked Questions About Champagne-Braised Turkey with Creamy Pan Sauce

Q: What type of turkey should I use for this recipe?

For this recipe, you’ll want to use a whole turkey or turkey breast as the base ingredient.

Q: Can I make this recipe in advance?

Yes, you can prepare this recipe up to 24 hours in advance by seasoning the turkey and letting it sit in the refrigerator until cooking time.

Q: How do I know if my turkey is cooked through?

The internal temperature of the turkey should reach 165°F (74°C) when checked with a meat thermometer.

Q: What if I don’t have champagne on hand?

You can substitute sparkling wine or even regular white wine in a pinch.

Q: Can I serve this dish at room temperature?

No, it’s best served hot, straight from the oven.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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