The Maney & LauRen Morning Show

Weekdays 6:00AM-9:00AM

My absolute favorite part of Thanksgiving is cooking the turkey! There is something about getting up early with my sons Cashton & Jaxson and prepping the bird while we watch the Macy’s Thanksgiving Day Parade.
This year after my prep work is done I am gonna make everyone a light egg cup breakfast ( I will share this easy recipe in a future blog) and we always head off to a holiday spin class with my sisters-in-law afterward. It feels great to get our sweat on for 45mins at CycleBar, especially knowing the feast ahead.
My goal this year is to have my 18lb turkey in the oven by 11am which is why I rinsed the dry brine off the turkey, make the bird stuffing, and marinated the veggies for the pan before I leave for spin. That way all I have to do when we got home is throw the veggies in the bottom of the pan, stuff the bird and get that big boy in the oven!
Here is my recipe for the perfect champagne turkey.
Shopping List:
William Sonoma Dry Brine
Brine Bag
Chicken Stock
Stuffing (I use Stove Top Turkey Stuffing)
Tin Foil
  • 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.

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