ALTON BROWN'S CLASSIC BRINED AND ROASTED TURKEY

facebook share image   twitter share image   pinterest share image   E-Mail share image



Alton Brown's Classic Brined and Roasted Turkey image

Number Of Ingredients 15

18 pounds Turkey
3 bunches Fresh Herbs (thyme, rosemary, and sage)
2 Large Carrots, coarsely chopped
2 Celery Stalks, coarsely chopped
1 Onion, coarsely chopped
1 Nonstick vegetable oil spray
2 tablespoons Unsalted Butter
2 quarts Hot Tap Water
2/3 cup Sugar
1 pound Kosher Salt
8 pounds Ice (which is a gallon of water)
16 cups Vegetable Broth (128 ounces)
1 cup Water
1 cup Low-sodium Chicken Broth
1 Cornstarch

Steps:

  • Thawing the Turkey
  • Place wrapped turkey in a 5-gallon cooler with a drain spout. Place cooler in a bathtub and cover turkey with cold water. Drain and replace water every 2-3 hours, keeping water temperature below 40°, until turkey has thawed, 8-10 hours.
  • Brining the Turkey
  • Clean cooler with soap and water, then pour in hot tap water, sugar, and salt. Stir thoroughly to dissolve sugar and salt. Then stir in ice and vegetable broth.
  • Unwrap thawed turkey and remove any parts (such as neck, organs, etc.) that may be inside cavity. These may be saved for gravy.
  • Place turkey in brine, breast side up. If your turkey floats, fill a 1-gallon resealable plastic bag with water and place it on top of turkey. Set cooler, lid closed, in a cool place, turning turkey over once if possible, 8-12 hours. Check brining liquid periodically with probe thermometer; if temperature is above 40°, add a few freezer packs that have been enclosed in resealable plastic bags.
  • Remove turkey from brine, rinse under cold water, and pat dry with paper towels. Do not stuff turkey.
  • Roasting the Turkey
  • Remove all oven racks except for one. Set this rack in the next-to-the-lowest position. Preheat the oven to 500°.
  • Loosely pack turkey with a combination of herbs, carrots, celery, and onion. Keep packing loose.
  • Place turkey, breast side up, on a V-shaped rack set inside a large roasting pan. Cut a piece of foil big enough to cover the turkey's breast. Mold piece to breast. Remove foil, then grease with spray.
  • Rub butter between your hands until liberally greased (you may use disposable gloves if desired). Rub butter into turkey. You may need to re-butter your hands a couple times in order to get a nice, even coating.
  • Place turkey in oven, neck end first and breast up. Roast turkey until nicely browned, 30-40 minutes. Apply foil to breast of turkey. Insert thermometer probe directly through foil into deepest part of breast.
  • Reduce oven temperature to 350° and return turkey to oven, foil securely in place. Do not open oven to baste turkey. Roast until probe registers 161° for breast and 181° for thigh, 2-2½ hours.
  • Cover turkey with foil and let rest 30 minutes. Save pan drippings for gravy.
  • Carve turkey.
  • Gravy (Optional)
  • Mix pan drippings with water, chicken broth, and cornstarch. Heat in a small saucepan over medium until thickened.

Mohammad Juel
[email protected]

This recipe was easy to follow and the turkey turned out great. The brining process really made a difference. I'll definitely be making this recipe again.


Monika Mandal
[email protected]

This is the best turkey recipe I've ever tried. The brine makes the turkey so moist and flavorful. I'll definitely be making this recipe again next year.


Hipolito Guzm√°n
[email protected]

I'm so glad I tried this recipe. The turkey was delicious and the gravy was perfect. I'll definitely be making this recipe again.


Ibrahim Yousuf
[email protected]

This recipe is a keeper! The turkey was so moist and flavorful, and the gravy was amazing. I'll definitely be making this recipe again next year.


Bishal Golder
[email protected]

I've made this recipe several times now and it never disappoints. The turkey always comes out juicy and flavorful, and the roasted skin is crispy and delicious. I highly recommend this recipe to anyone looking for a great turkey recipe.


Shihab Islam
[email protected]

This recipe was easy to follow and the turkey turned out perfectly. The brining process made the meat so moist and flavorful. I would highly recommend this recipe to anyone looking for a delicious and impressive Thanksgiving turkey.


Yvonne M'ayuk
[email protected]

I'm not usually a fan of turkey, but this recipe changed my mind. The brine and roasting process made the turkey incredibly juicy and flavorful. I'll definitely be making this recipe again.


Adan Quintero
[email protected]

This recipe was a hit at our Thanksgiving dinner! The turkey was perfectly cooked and the gravy was divine. I'll definitely be making this recipe again next year.


SHEERAZ Angari
[email protected]

I've tried many turkey recipes over the years, but this one is by far the best. The brining process really makes a difference. The turkey was moist and flavorful throughout, and the roasted skin was perfectly crispy.


Aikita Mathis
[email protected]

My turkey turned out amazing! The brine made the meat so juicy and flavorful, and the roasted skin was crispy and delicious. I'll definitely be using this recipe again.