For if [a Christian] cannot thank and praise God as well in calamities and sufferings as in prosperity and happiness, he is as far from the piety of a Christian as he that only loves them that love him is from the charity of a Christian. For to thank God only for such things as you like is no more a proper act of piety than to believe only what you see is an act of faith. Resignation and thanksgiving to God are only acts of piety when they are acts of faith, trust and confidence in the divine goodness.

William Law

CATEGORY	CUISINE	TAG	YIELD
			10	Servings

INGREDIENTS

1	tb	Salt
3/4	ts	Fresh ground pepper
1	ts	Celery salt
1		Turkey; 12-to-15 pound, ready to cook
4	tb	Butter or margarine
2		Onions; peeled and sliced
1/2	ts	Thyme
1/2	ts	Marjoram
2	tb	Finely cut parsley
1	pt	Champagne
1	tb	Flour

INSTRUCTIONS

Cost: $$$ ; Preparation Time: 10 minutes
Difficulty Level: 2 ; Servings: 10 or more
1. Have oven preheated to 425F.
2. Mix salt, pepper, and celery salt.
3. Rub into turkey thoroughly, inside and out.
4. Place bird in roasting pan.
5. Rub 3 tablespoons butter or margarine over breast and down sides.
6. Roast 30 minutes.
7. Combine onions, thyme,marjoram, parsley, and consomme.
8. Pour over turkey.
9. Reduce heat to 325 degrees and continue roasting for another hour.
10.Pour champagne over turkey.
11.Continue roasting an additional 2 1/2 hours or until turkey is done.
12.Baste frequently.
13.When turkey is done:
* Remove turkey from oven.
* Strain pan gravy.
* Melt remaining 1 tablespoon butter or margarine in saucepan.
* Stir in flour smoothly.
* Add strained pan gravy gradually.
* Stir and let boil 5 minutes.
* Serve in gravy boat.
Posted to The Gourmet Connection Recipe Page Newsletter  by Gourmet
Connection <trp-mailing-list@gourmetconnection.com> on Oct 31, 1998,
converted by MM_Buster v2.0l.

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