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http://www.foodnetwork.com/recipes/alton-brown/good-eats-roast-
Recipe courtesy of Alton Brown
Ingredients
1 (14 to 16 pound) frozen young turkey
For the brine:
1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1 1/2 teaspoons allspice berries
1 1/2 teaspoons chopped candied ginger
1 gallon heavily iced water
For the aromatics:
1 red apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves sage
Canola oil
Directions
Watch how to make this recipe.
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.
Recipe courtesy of Alton Brown, also featured in Food Network Magazine
Read more at: http://www.foodnetwork.com/recipes/alton-brown/good-eats-roast-turkey-recipe.html#lightbox-recipe-video?oc=linkback
Recipe courtesy of Alton Brown
Ingredients
1 (14 to 16 pound) frozen young turkey
For the brine:
1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1 1/2 teaspoons allspice berries
1 1/2 teaspoons chopped candied ginger
1 gallon heavily iced water
For the aromatics:
1 red apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves sage
Canola oil
Directions
Watch how to make this recipe.
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.
Recipe courtesy of Alton Brown, also featured in Food Network Magazine
Read more at: http://www.foodnetwork.com/recipes/alton-brown/good-eats-roast-turkey-recipe.html#lightbox-recipe-video?oc=linkback
