ALTON'S ROAST TURKEY
Provided by Alton Brown
Categories main-dish
Time 12h
Yield 10 to 12 servings
Number Of Ingredients 15
Steps:
- 2-3 days before roasting:
- Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.
- Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.
- Early on the day or the night before you'd like to eat:
- Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.
- Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.
- Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.
- Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.
- Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 151 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.
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Haram Thegoat
[email protected]This turkey was a bit dry, but the flavor was good. I think I might have overcooked it a bit. I'll try again next time and cook it for a shorter amount of time.
Mo'Lissa “BIG MO'” Smokes
[email protected]I've made this turkey several times now and it's always a hit. The brine really helps to keep the turkey moist and flavorful. I also like that this recipe doesn't require a lot of babysitting. I can put the turkey in the oven and forget about it unti
Jack Mclean
[email protected]This was the best turkey I've ever had. The brine and the cooking method made all the difference. The turkey was so moist and flavorful, and the skin was crispy and browned. I will definitely be making this again for Thanksgiving.
Cecy Romero
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of turkey, but I'm so glad I did. This turkey was delicious! The meat was moist and flavorful, and the skin was crispy and browned. I will definitely be making this again.
Hardcore K9
[email protected]I've made this turkey twice now and it's always a hit. The brine really makes a difference in the flavor and the cooking method ensures that the turkey is cooked evenly. I highly recommend this recipe.
Farjana mili
[email protected]This turkey was amazing! I followed the recipe exactly and it turned out perfectly. The skin was crispy and the meat was juicy and flavorful. I will definitely be making this again for Thanksgiving.