Courtesy of Elizabeth Chambers
How to Make It
Rinse turkey with cool water and dry thoroughly inside and out with paper towels. Let stand for 2 hours at room temperature.
Preheat oven to 350°F. Line roasting pan with foil and place rack in middle or lowest level of oven.
Using a paring knife, make slices on breast, thighs, and throughout both sides of the bird, gently loosening skin on breast.
Insert butter where the slices were made throughout the bird, adding extra to the breast, thighs and thickest part of the turkey. Add half of the chopped garlic, salt and pepper where you placed the butter.
Place celery, apples, onions, lemon, rosemary, and the remaining garlic, salt, and pepper inside the turkey's cavity.
Place turkey in a roasting bag and pour Champagne or another bubbly over the inside and outside of the bird (“I love La Marca,” says Chambers. $14; wine.com). Tie bag and place turkey in a roasting pan. Slice the top of the bag and leave room in the pan for the bag to expand.
Bake turkey in the preheated oven for 2 1/2 to 3 hours. For crispier skin, remove from the bag and bake for an additional 30 minutes on rack inside of pan, or until the internal temperature is 180°F when measured in the meatiest part of the thigh.
Remove turkey from bag, and let stand for at least 20 minutes before carving.