You guys know I love my champagne and I am known for making a killer Champagne turkey for Thanksgiving! So, since everyone is currently gathering their supplies to host this holiday, I figured I would share my recipe again! Here is what you will need …
William Sonoma Dry Brine
Seasoning (Garlic salt, onion powder, celery salt, salt and pepper.)
Stuffing (I use Stove Top)
24 hours before cooking, take thawed turkey and rub with dry brine. Place in brine bag and refrigerate overnight.
This is an optional step but you can marinate your veggies in chicken stock the night before as well. Just mix carrots, shallots, garlic, and celery in a large zip lock bag and add stock.
The next morning rinsed brine off bird and dry. Place on rack in roasting pan and mix melted butter and seasoning together. Brush bird with mixture and slide a few slices of butter under the skin around the breast. Garnish with rosemary.
Add veggies to the bottom of the roasting pan. The veggies and drippings are AMAZING when done.
Make Stove Top stuffing. I recommend 3 boxes.
Stuff bird right before baking and tie legs together with twine.
Bake at 350. The time is based on the weight of your turkey but I have included a time to weight chart below.
Let bake uncovered for 30 mins only basting with chicken stock until skin is browned, then cover with tin foil and start alternating between champagne and stock every 30 mins.