Champagne Basted Turkey

Ingredients
1 turkey (14 to 16 pounds)
1/4 cup butter, softened
1 teaspoon salt
1 teaspoon celery salt
3/4 teaspoon pepper
Fresh sage and parsley sprigs, optional
2 cups Champagne or other sparkling wine
2 medium onions, chopped
1-1/2 cups minced fresh parsley
1 cup condensed beef consomme, undiluted
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram

GRAVY:
1 tablespoon butter
1 tablespoon all-purpose flour
Directions
Pat turkey dry. Combine the butter, salt, celery salt and pepper; rub over the outside and inside of turkey. Place sage and parsley sprigs in cavity if desired. Tuck wings under turkey; tie drumsticks together. Place breast side up on a rack in a roasting pan.
Bake, uncovered, at 325° for 30 minutes. In a large bowl, combine the Champagne, onions, parsley, consomme, thyme and marjoram; pour into pan. Bake for 3 to 3-1/2 hours longer or until a meat thermometer reads 180°, basting occasionally with Champagne mixture. Cover loosely with foil if turkey browns too quickly. Cover and let stand for 20 minutes before slicing.
For gravy, strain drippings into a small bowl. In a small saucepan, melt butter. Stir in flour until smooth; gradually add drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey. Yield: 14 servings (1-2/3 cups gravy).