Alton Brown Turkey Brine And Good Eats Roast Turkey Recipes

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ALTON BROWN'S BRINED TURKEY



Alton Brown's Brined Turkey image

A salt water brine changes the cellular structure of the turkey and allows it to both hold in the moisture, as well as pull the seasonings deep into the meat. It's actually a very simple process that will yield beautiful and delicious results. My mom told me how good Alton's recipe was and that she was going to repeat it again this year. I decided to try it myself. It's, hands-down, the best roasted turkey we've ever had. The brine and aromatics create an amazing symphony of flavors that starts with the aroma of making the brine and follows right through to the rich, full gravy. I've also used this recipe on a whole fresh chicken by halving the recipe and adjusting the cooking times.

Provided by Tinkerbell

Categories     Whole Turkey

Time P2DT3h

Yield 12-14 serving(s)

Number Of Ingredients 15

1 (14 -16 lb) whole turkey, frozen
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 water, heavily iced
1 red apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves sage
canola oil

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.
  • 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 rack of roasting 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 cover the breast with a foil triangle. Then 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 : Calories 666.1, Fat 31.1, SaturatedFat 8.8, Cholesterol 263.4, Sodium 9696, Carbohydrate 12, Fiber 0.6, Sugar 10.7, Protein 79.3

BUTTERFLIED, DRY BRINED ROASTED TURKEY WITH ROASTED ROOT VEGETABLE PANZANELLA



Butterflied, Dry Brined Roasted Turkey with Roasted Root Vegetable Panzanella image

Provided by Alton Brown

Categories     main-dish

Time P4DT3h5m

Yield 8 to 10 servings

Number Of Ingredients 16

3 1/2 tablespoons kosher salt
1 1/2 teaspoons rubbed sage
1 1/2 teaspoons dried thyme
1 1/4 teaspoons whole black peppercorns
1/2 teaspoon whole allspice berries
1 13 to 14 pound whole turkey, neck and giblets removed and reserved for Giblet Stock
1 1/2 pounds parsnips, peeled and cubed into 1/2-inch pieces
1 teaspoon vegetable oil
1/2 pound red onion, diced into 1/2-inch pieces
8 ounces medium Brussels sprouts, shredded on the thin slicing blade of a food processor
8 ounces hearty sourdough or multigrain bread, cut into 1/2-inch cubes and staled
2 cloves garlic, minced
1/4 cup apple cider vinegar
2 teaspoons fresh thyme leaves
Kosher salt
Freshly ground black pepper

Steps:

  • For the turkey: Four days before service, place the salt, sage, thyme, black peppercorns, and allspice into a spice grinder and pulse until the peppercorns and allspice are coarsely ground, 5 to 6 pulses. Set aside.
  • Set the turkey, breast-side down, on a large cutting board with the tail closest to you. Use an electric knife or heavy-duty kitchen shears to cut up one side of the backbone. Turn the bird around and cut back down the other side of the spine. Reserve the backbone for Giblet Stock. Discard any fat pockets or excess skin found inside the turkey. Turn the turkey breast-side up and use the heel of your hands to press down on both breasts, until you hear a cracking sound and the bird has flattened slightly.
  • Rub the seasoned salt on both sides of the turkey. Place the turkey on a parchment paper lined half sheet pan, breast-side up with legs running with the long side of the pan. Store, uncovered, in the refrigerator for 4 days.
  • Remove the turkey from the refrigerator and leave at room temperature for 1 hour.
  • For the panzanella: Place the parsnips and rutabaga in a large nonstick roasting pan, toss with vegetable oil and set aside.
  • Place one rack in the middle of the oven and a second one far enough below so the roasting pan will fit. Heat the oven to 425 degrees F. Place the turkey directly on the middle rack of the oven with the legs perpendicular to the metal bars of the rack.
  • Place the roasting pan with the parsnips and rutabaga on the rack below the turkey and roast both for 30 minutes.
  • Reduce the heat to 350 degrees F. Add the red onion to the roasting vegetables and stir to combine. Continue to roast both the vegetables and the turkey until a probe thermometer inserted into the thickest part of the breast registers 155 degrees F, an additional 40 to 50 minutes.
  • Remove the turkey from the oven onto a cooling rack set inside a half sheet pan and rest for 30 minutes.
  • Add the Brussels sprouts, bread cubes and garlic to the roasting vegetables, stir to combine and roast for an additional 15 minutes. Remove the vegetables from the oven and immediately transfer to a serving bowl. Pour the apple cider vinegar in the warm roasting pan, stir and scrape off any browned bits from the pan. Pour the vinegar mixture over the salad, add the thyme and toss to combine. Season with salt and pepper as desired. Serve warm or at room temperature.
  • Carve the turkey with an electric knife and serve with the panzanella.

GOOD EATS ROAST TURKEY



Good Eats Roast Turkey image

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

1 (16 lb) frozen young turkey
1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1/2 tablespoon allspice berry
1/2 tablespoon candied ginger
1 gallon ice water
1 red apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves sage
canola oil

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.

ALTON BROWN TURKEY BRINE AND GOOD EATS ROAST TURKEY



Alton Brown Turkey Brine and Good Eats Roast Turkey image

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

For Turkey Brine
One 14-16-pound frozen natural, young turkey
1 gallon vegetable broth (homemade or canned)
1 cup kosher salt
½ cup brown sugar
1 tablespoon black peppercorns
1½ teaspoons allspice berries
1½ tablespoons candied ginger, chopped
1 gallon H2O, iced
For Roasting
1 red apple, quartered
½ onion, quartered
1 stick cinnamon
1 cup H20
4 sprigs rosemary
6 sage leaves
Canola oil

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.

GOOD EATS ROAST TURKEY



Good Eats Roast Turkey image

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

1 (14 to 16 pound) frozen young turkey
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
1 red apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves sage
Canola oil

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.

SMOKED TURKEY LEGS



Smoked Turkey Legs image

Provided by Alton Brown

Categories     main-dish

Time 8h10m

Yield 6 turkey legs

Number Of Ingredients 6

3 quarts water, hot
225 grams kosher salt
225 grams dark brown sugar
1100 grams (about 2.5 pounds) ice
6 turkey legs
1 cup unsalted chicken stock

Steps:

  • Place the water, kosher salt and brown sugar in an 8-quart plastic container and stir until fully dissolved. Add the ice before submerging the turkey legs in the brine. Cover and refrigerate for 4 hours or up to 12 hours.
  • Set up your favorite smoker and add a handful of hardwood chunks. If you have heat control, set it to 150 to 170 degrees F and allow the wood to smoke for approximately 30 minutes.
  • While the smoker is heating, drain the legs, pat them dry and arrange them on a rack. Smoke the legs on the rack for 3 hours, rotating the legs halfway through.
  • Heat your oven to 350 degrees F. Make 2 pouches out of double-layered heavy-duty tin foil, adding 3 legs and 1/2 cup of chicken stock to each pouch. Braise the legs in their pouches for 1 hour, then carefully drain and reserve the jus.
  • Defat the jus, remove the skins and serve the legs alongside the smoky jus.

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