GOOD EATS TURKEY BRINE
Steps:
- 2 or 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 161 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.
Nutrition Facts : ServingSize 1
GOOD EATS ROAST TURKEY
Provided by Alton Brown
Categories main-dish
Time 9h45m
Yield 10 to 12 servings
Number Of Ingredients 15
Steps:
- 2 to 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 161 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.
GOOD EATS ROAST TURKEY
This holiday season, serve Alton Brown's most-popular recipe: a brined and roasted turkey from Good Eats on Food Network.
Provided by Alton Brown
Categories main-dish
Time 9h45m
Yield 10 to 12 servings
Number Of Ingredients 15
Steps:
- Two to three 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.
- The night before or early on the day 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 161 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.
GOOD EATS ROAST TURKEY
from Alton Brown's show. Brining the bird is the key to moist meat. Made this again this year, only brined in just water instead of stock to save some dough. Again, the bird turned out perfect. Growing up, I hated white meat because it was always dry and grinding on your teeth ;-), now I love white meat. Cook time includes the brining time.
Provided by Gay Gilmore
Categories Whole Turkey
Time 15h20m
Yield 16 serving(s)
Number Of Ingredients 15
Steps:
- Combine all brine ingredients, except ice water, in a stock pot and bring to a boil.
- Stir to dissolve solids, then remove from heat, cool to room temperature refrigerate until thoroughly chilled.
- Early on the day of cooking, (or late the night before) combine the brine and ice water in a clean 5 gallon bucket.
- Place thawed turkey breast side down in brine, cover, and refrigerate or set in cool area (like a basement) for 6 hours.
- Turn turkey over once, half way through brining.
- A few minutes before roasting, heat oven to 500 degrees.
- Combine the apple, onion, cinnamon stick and cup of water in a microwave safe dish and microwave on high for 5 minutes.
- Remove bird from brine and rinse inside and out with cold water.
- Discard brine.
- Place bird on roasting rack inside wide, low pan and pat dry with paper towels.
- Add steeped aromatics to cavity along with rosemary and sage.
- Tuck back wings and coat whole bird liberally with canola (or other neutral) oil.
- Roast on lowest level of the oven at 500F for 30 minutes.
- Remove from oven and cover breast with double layer of aluminum foil, insert probe thermometer into thickest part of the breast and return to oven, reducing temperature to 350°F.
- Set thermometer alarm (if available) to 161°F.
- A 14-16 pound bird should require a total of 2-2 1/2 hours of roasting.
- Let turkey rest, loosely covered for 15 minutes before carving.
GOOD EATS ROAST TURKEY
Make and share this Good Eats Roast Turkey recipe from Food.com.
Provided by Forrest W.
Categories Poultry
Time 2h15m
Yield 10-12 serving(s)
Number Of Ingredients 15
Steps:
- Combine all brine ingredients, except ice water, in a stockpot and bring to a boil.
- Stir to dissolve solids then, remove from heat and cool to room temperature.
- Refrigerate until thoroughly chilled.
- The night before cooking, combine the brine and ice water in a clean 5 gallon bucket.
- Place the thawed turkey, breast side down, in the brine.
- cover and refrigerate, or place in a cool environment for 6 hours.
- Turn the turkey over once, halfway through the brining.
- Before roasting:.
- Heat the oven to 500°.
- Combine apple, onion, cinnamon stick, and cup of water in a microwave safe dish and microwave on high for 5 minutes.
- Remove the bird from the brine and rinse the inside with cold water. Discard the brine.
- Pat the bird dry with paper towels and place on a roasting rack in a low, wide pan.
- Add the steeped aromatics to the cavity with the rosemary and sage.
- Tuck the wings back and coat the bird liberally with olive oil.
- Place on the lowest oven rack and cook for 30 minutes at 500°f.
- Remove from the oven and cover the breast with a double layer of aluminum foil.
- Lower temperature to 350°f, insert a probe thermometer in the thickest part of the breast and return to the oven for 2 to 2 & 1/2 hours. The thermometer should read 161°.
- Let the turkey rest, loosely covered for 15 minutes before carving.
ALTON BROWN TURKEY BRINE AND GOOD EATS ROAST TURKEY
Alton Brown's turkey brine recipe from Good Eats will give you a flavorful Thanksgiving turkey with juicy white and dark meat.
Provided by Alton Brown
Categories Thanksgiving Turkey Poultry Christmas Fall Christmas Eve Winter
Yield At least 10-12 servings
Number Of Ingredients 17
Steps:
- Two to three days before roasting, thaw the turkey in the refrigerator or in a cooler kept at 38° F, tops.
- To make the turkey brine: Combine the broth, salt, sugar, peppercorns, allspice, and finger in a large stockpot and bring to a boil over medium-high heat. Stir until the salt and sugar dissolve. Remove from the heat. Cool to room temperature, then refrigerate the brine.
- The eve before roasting, combine the brine and the iced water in a cooler. Place the thawed turkey (guts, neck, and whatnot removed) breast side down in the brine. Seal up the cooler and use it as an ottoman. Target bring time: 12 hours; flip the bird once about halfway through.
- On roasting day: Heat the oven to 500°F. Remove the bird from the brine and rinse inside and out. Discard brine.
- Place the bird on a roasting rack and place inside a roasting pan. Pat the bird dry (inside and out) with paper towels.
- Combine the apple, onion, cinnamon, and water in a microwave-safe bowl. Microwave on high for 5 minutes. Add to the turkey's cavity, along with the rosemary and sage. Truss, if you like.
- Lightly coat the bird with canola oil. Roast the bird on the lowest rack of the oven for 30 minutes.
- Insert a probe thermometer into the thickest part of the breast and reduce the oven temperature to 350°F.
- Roast until the thermometer registers 155°F, about 2½ hours.
- Remove from the oven, cover closely with aluminum foil, and let rest for a least 15 minutes before carving.
TURKEY BRINE
Brine turkey before roasting for beautifully tender, flavourful meat. This easy recipe is infused with bay, thyme and orange, making it ideal for Thanksgiving or Christmas
Provided by Adam Bush
Time 15m
Number Of Ingredients 7
Steps:
- Fill a large container or stock pot with 1.5 litres cold water and set aside. The pot should be large enough to hold your turkey plus 3 litres water. Pour another 1.5 litres cold water into a large pan over a low-medium heat. Tip in the salt, sugar, bay, thyme, peppercorns, orange zest and coriander seeds, and whisk until the salt and sugar have completely dissolved. Remove from the heat, then pour into the container or stock pot and leave to cool completely.
- Weigh the turkey and carefully add it to the container, ensuring it's completely submerged in the brine. Leave to brine for roughly 1 hr per 500g to ensure succulent meat and a flavourful bird, then drain well (discarding the aromatics), pat dry and roast.
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