**Tantalize your taste buds with Alton Brown's Dry-Rubbed Turkey, a culinary masterpiece that combines simplicity and flavor to deliver a succulent and golden-brown roasted turkey.**
Experience the magic of Alton Brown's Dry-Rubbed Turkey, a culinary delight that elevates the classic Thanksgiving feast to new heights. This exceptional dish starts with a simple dry rub, a harmonious blend of aromatic herbs and spices, lovingly massaged into the turkey's skin. The result is a tantalizing interplay of flavors that permeates every bite, leaving you craving for more.
Accompanying this delectable turkey are three exceptional recipes that enhance the dining experience. Elevate your meal with the Herb-Butter Injection, a flavorful infusion that seeps into the turkey's meat, adding richness and moisture with every slice. Complement the turkey's crispy skin with the aromatic Herb-Butter Rub, a delightful combination of herbs, butter, and garlic that creates a golden-brown exterior. And for a touch of elegance, the Caramelized Onion Gravy adds a luscious sweetness and depth of flavor, transforming your meal into a feast fit for royalty.
Embark on a culinary journey with Alton Brown's Dry-Rubbed Turkey, a symphony of flavors that will leave your taste buds in awe. Discover the secrets behind this exceptional dish and elevate your Thanksgiving celebration to an unforgettable occasion.
TURKEY WITH STUFFING
Essentially a savory bread pudding flavored with herbs, spices, and dried fruit, classic Thanksgiving stuffing has a host of problems, from its inability to expand inside the bird to the potential for harboring microbial nasties like salmonella. However, if your cards, letters, faxes, cables, emails, and texts have told me anything, it's that I dare not toy with the tradition of stuffing the Thanksgiving turkey. This one goes out to all you poultry lovers who just can't live without your stuffing. This recipe first appeared in Season 8 of Good Eats.
Provided by Level Agency
Categories Mains
Time 3h15m
Number Of Ingredients 15
Steps:
- Heat oven to 400ºF.
- Place the turkey into a deep, high-sided bowl, cavity-side up. Set aside.
- In an electric kettle (or in the microwave in a microwave-safe bowl), heat the chicken broth. Put the dried mushrooms in a glass bowl and pour heated broth over them. Cover and soak for 35 minutes.
- In a large mixing bowl, toss the onion, celery, and green pepper with the oil and salt. Spread the vegetables on a half-sheet pan and roast for 25 minutes. Remove the pan from the oven and sprinkle bread cubes over the vegetables. Return to the oven and cook for 10 more minutes.
- Drain the mushrooms in a sieve set over a bowl, reserving 1 cup of liquid. Chop the mushrooms and place in a large, microwave-safe bowl with the vegetables and bread, reserved mushroom liquid, cherries, pecans, eggs, sage, parsley, and black pepper. Stir well to break up bread cubes, using your hands to combine, if necessary. Fill the produce bag and return to bowl, if using. Heat the stuffing in microwave on high for 6 minutes.
- While the stuffing is heating, rub the bird with oil. Working quickly, place the stuffing into the cavity of the turkey to avoid losing heat. Place the turkey onto a rack set inside a roasting pan and season with salt and pepper. Roast in the middle rack of oven for 45 minutes, then reduce heat to 350ºF and cook for another 60 to 75 minutes, or until the bird and stuffing both reach an internal temperature of 170ºF.
- Let the bird rest 15 to 20 minutes before removing stuffing and carving. Serve immediately
BUTTERFLIED, DRY BRINED ROASTED TURKEY WITH ROASTED ROOT VEGETABLE PANZANELLA
Provided by Alton Brown
Categories main-dish
Time P4DT3h5m
Yield 8 to 10 servings
Number Of Ingredients 16
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
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.
TRADITIONAL ROAST TURKEY
Provided by Alton Brown
Categories main-dish
Time 3h15m
Yield 10 to 12 servings
Number Of Ingredients 10
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 broth, salt, sugar, peppercorns, allspice and ginger 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 and refrigerate the brine.
- The night before you'd like to eat: Truss the legs of the turkey with kitchen twine if desired. Combine the brine, water and ice in a 5-gallon bucket. Place the thawed turkey, with innards removed, breast-side down in the brine. If necessary, weigh down the bird to ensure it is fully immersed, cover and refrigerate or place everything in a cooler. Turn the bird once halfway through brining.
- Day of roasting: Heat the oven to 500 degrees F. Remove the bird from the brine and rinse inside and out with cold water. Discard the brine.
- Place the bird on a roasting rack inside a half sheet pan and pat dry with paper towels. Rub the bird with canola oil. Roast the bird on the lowest rack of the oven for 30 minutes.
- While the bird is cooking, fold and shape a double thickness of aluminum foil into a closely fitting breastplate.
- After 30 minutes, decrease the oven temperature to 350 degrees F, insert a probe thermometer into the thickest part of the breast and cook until the temperature reaches 155 degrees F. Use the breastplate at any point during cooking should the bird become too brown.
- Rest the bird, covered lightly with aluminum foil, for 15 to 30 minutes. Carve and serve.
ALTON BROWN'S BRINED TURKEY
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
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
Tips:
- Brine the turkey for a moist and flavorful bird. Simply combine water, salt, sugar, and spices in a large container and submerge the turkey for 12-24 hours.
- Use a dry rub to enhance the flavor of the turkey. Combine your favorite spices and herbs and rub them all over the turkey. This will help create a crispy skin and lock in the juices.
- Roast the turkey at a high temperature for the first 30 minutes, then reduce the heat to finish cooking. This will help create a golden brown skin and prevent the turkey from drying out.
- Use a meat thermometer to ensure that the turkey is cooked to a safe internal temperature of 165 degrees Fahrenheit. Insert the thermometer into the thickest part of the thigh, being careful not to touch the bone.
- Let the turkey rest for 10-15 minutes before carving. This will allow the juices to redistribute throughout the bird, resulting in a more tender and flavorful turkey.
Conclusion:
Alton Brown's Dry Rub Turkey is a delicious and versatile recipe that can be enjoyed by everyone. With its simple ingredients and easy-to-follow instructions, this recipe is perfect for both beginner and experienced cooks alike. Whether you're cooking for a holiday feast or just a weeknight dinner, this turkey is sure to be a hit.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love