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