Source: dLife

Turkey cooked with champagne or nonalcoholic sparkling wine.

Servings

25 oz champagne , 750 ml
7 lb turkey breast, raw, bone-in
0.5 lb red grapes , seedless, stemmed and cut in half (about 1 1/2 cups)
0.5 tsp salt
0.5 tsp black pepper
14 oz chicken broth
2 tbsp cornstarch

1 Preheat the oven to 350 degrees F. Line a roasting pan with aluminum foil and coat with nonstick cooking spray.
2 Place the turkey in the pan and spoon 1 cup grape halves into the neck cavity. Season the turkey all over with the salt and pepper. Pour the champagne into the pan around the turkey.
3 Roast the turkey for 2-1/4 to 2-1/2 hours, or until no pink remains and its juices run clear, basting every 30 minutes with the pan juices. If the turkey begins to get too browned, cover loosely with aluminum foil.
4 In a medium saucepan, combine the chicken broth, cornstarch, and the pan drippings with the fat removed; bring to a boil over medium-high heat. stirring constantly until thickened. Stir in the remaining 1/2 cup grape halves and cook for 1 to 2 minutes, or until heated through.
5 Carve the turkey and serve with the champagne-grape sauce.