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.
BRINING AND COOKING THE PERFECT TURKEY WITH DELICIOUS GRAVY
This turkey is incredibly moist and delicious. Even after heating up leftovers days later the meat is still so tender, moist and delicious. I make this primarily for Thanksgiving and have gotten nothing more than rave reviews every time! You can substitute turkey broth for chicken broth in this recipe. Brining cuts down the cooking time.
Provided by Krystal L.
Categories Meat and Poultry Recipes Turkey Brine
Time P1DT15h35m
Yield 24
Number Of Ingredients 19
Steps:
- Pour 4 32-ounce cartons of low-sodium chicken broth into a large stock pot and stir in kosher salt, savory, thyme, sage, and rosemary. Bring to a boil, reduce heat to medium, and cook the brine for 7 minutes to blend flavors. Cool. Pour the mixture into a 5-gallon food-grade bucket, large cooler, or large brining bag. Stir apple juice and 1 gallon of water into the mixture. Place turkey, breast side down, into the brine and pour in more water if needed to cover. Place in refrigerator and brine for at least 36 hours.
- Preheat oven to 350 degrees F (175 degrees C).
- Remove turkey and discard used brine. Rinse turkey and pat dry with paper towels. Place the turkey with breast side down on a roasting rack set into a roasting pan. Stuff the bird with 2 onions, 4 stalks of celery, and 4 carrots; place remaining 2 onions, 4 stalks of celery, and 4 carrots into the roasting pan surrounding the turkey. Brush outside of the turkey with 1/4 cup melted butter and pour white cooking wine and 2 32-ounce cartons of chicken broth into the pan.
- Roast in the preheated oven for 30 minutes; baste with pan juices. If skin begins to darken too quickly, place a tent of aluminum foil over the bird. Continue roasting for 1 1/2 more hours, basting every 30 minutes. Turn the turkey over so it is breast side up; brush with remaining 1/4 cup melted butter. Continue roasting, basting every 30 minutes, until an instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, reads 180 degrees F (80 degrees C), about 1 more hour (3 hours roasting time in all).
- Remove turkey and set aside while you make the gravy. Strain all the pan drippings through a mesh strainer into a large saucepan. Bring to a boil, reduce heat to medium-low, and simmer. Whisk 2 cups water, 1 32-ounce carton turkey broth, and cornstarch together in a bowl until smooth. Whisk the cornstarch mixture into the hot pan drippings and cook until thickened, whisking constantly, about 5 minutes. Let gravy cool to thicken slightly. If desired, use a gravy separator to remove excess fat. Serve turkey with gravy.
Nutrition Facts : Calories 796.2 calories, Carbohydrate 29.1 g, Cholesterol 261 mg, Fat 33.9 g, Fiber 1.8 g, Protein 87.5 g, SaturatedFat 11.3 g, Sodium 4792 mg, Sugar 21.3 g
GREAT TURKEY BRINE FOR A MOIST JUICY BIRD!
This is a great brine recipe for turkey, or it would work for chicken too. Make sure and soak your turkey in the brine at least overnight before cooking, or even better for 24 hours. You do need to keep the bird refrigerated while brining, but if your November weather is like ours, we often can keep our brining container in the car, or in the garage, on an enclosed porch--somewhere where raccoons and dogs can't get to it, and cold, at least 38 degrees. You can use canning or kosher salt, if you use regular table salt, reduce salt amount by about half, because those kinds of salts are coarser, so less concentrated. If you use ground spices, reduce the amounts by half also. If you grow your own herbs, this is also a great way to use them. If you use the fresh herb, use three times as much. NOTE: this is for a standard 1/5 gallon bottle of white wine, the computer keeps changing it to 1/4 gallon of wine. You can also use cider or apple juice instead of the wine, or you can use 1/2-3/4 bottle of wine instead of a whole bottle. This is a very forgiving recipe!
Provided by Sandy 0225
Categories < 15 Mins
Time 10m
Yield 2 1/2 gallons, 1 serving(s)
Number Of Ingredients 7
Steps:
- Mix the salt, water and spices along with the wine in a large clean container such as a food grade five gallon bucket. Stir well until the salt dissolves. (Sterilite makes a nice five gallon can that's clear and food grade that I obtained from Big Lots for this purpose for $8 ).
- Take your thawed turkey, clean it under running water and remove the neck and giblets for another use.
- Add the turkey to the brine, putting it in so the breast side is down in the brine, be sure to fill all the cavities in the bird with the brine.
- Cover and refrigerate until time to cook, then drain and cook according to your package directions.
Nutrition Facts : Calories 809.8, Fat 1.7, SaturatedFat 0.7, Sodium 113454.7, Carbohydrate 33.8, Fiber 5, Sugar 9, Protein 2.7
BRINED AND ROASTED THANKSGIVING TURKEY WITH SIMPLE GRAVY
For succulent meat, brine the bird. Stop your turkey from being dry by brining it and not overcooking it. Also,when serving roasted chicken, you can brine it first to keep it moist. Brining means your not required to baste as much during the cooking process. Prep time does not include brining time.
Provided by Alan in SW Florida
Categories Whole Turkey
Time 4h30m
Yield 8 serving(s)
Number Of Ingredients 30
Steps:
- BRINING TURKEY: ONE DAY BEFORE baking turkey, prepare brine. Combine all the brine ingredients. Place the turkey in a bucket or very large pot and pour brine over turkey to submerge. Refrigerate for 12 to 24 hours. Remove turkey from brine; dry off turkey with paper towels. Discard brine.
- Preheat oven to 300 degrees Fahrenheit.
- Brine turkey as instructed above. Salt and pepper the brined turkey and cavity. Fill the cavity with carrots, celery, apple, orange, and garlic; bind the legs with kitchen twine.
- In a large roasting or braising pan (or disposable aluminum pan), spread onion, carrot, celery, garlic, sage, rosemary, thyme, parsley and bay leaves. Place the turkey on top of the bed of vegetables and herbs.
- Put butter on turkey, or between skin and breast meat.
- Place the turkey in the oven and roast 45 minutes. Pour half the chicken stock over the turkey; roast 45 minutes. Pour remaining stock over the turkey and roast 45 more minutes; it will start turning golden brown.
- Baste with pan juices, cover loosely with foil and roast an additional 45 minutes. When the turkey has reached and internal temperature of 165 to 175 degrees, remove from oven, keep covered, and let rest at least 10 minutes before carving. Transfer to platter.
- TO MAKE SIMPLE GRAVY: From the bottom of the roasting pan, discard herbs and measure out 1 cup of vegetables and 3 cups of pan juices; puree in blender. To thicken, add more vegetables; to thin add more pan juice. pour through a mesh strainer to make a smooth gravy. Makes 4 cups. TIP: For silken gravy, forget the flour. Avoid using flour, because that's usually what causes lumps. Instead, puree the vegetables you roast along with your turkey; they become your thickening agent. That, along with your pan juices, becomes your gravy. You can strain it through a mesh strainer, or use cream and reduce it.
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HOW TO BRINE AND ROAST A TURKEY & TIPS FOR A JUICY BIRD
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- For the Brine: Combine coarse salt and sugar in a large clean stockpot and mix with enough cold water to submerge the turkey. Let the mixture of salt and sugar dissolve completely before placing the turkey into the pot.
- Cover and refrigerate overnight ( for 8-12 hours). Remove the turkey from the brine, and rinse inside and out under cold running water to remove all traces of salt.
- Then, pat dry with paper towel. For a quick brine instead (if you are in a rush), brine the turkey for only 5 hours, but this time using double the amount of salt and sugar. Follow the same process describe above.
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- 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.
- Clean cooler with soap and water, then pour in hot tap water, salt, and sugar. Stir thoroughly to dissolve salt and sugar. 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 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.
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