ALTON BROWN'S CLASSIC BRINED AND ROASTED TURKEY
Number Of Ingredients 15
Steps:
- Thawing the Turkey
- 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.
- Brining the Turkey
- Clean cooler with soap and water, then pour in hot tap water, sugar, and salt. Stir thoroughly to dissolve sugar and salt. 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 your 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.
- Remove turkey from brine, rinse under cold water, and pat dry with paper towels. Do not stuff turkey.
- Roasting the Turkey
- Remove all oven racks except for one. Set this rack in the next-to-the-lowest position. Preheat the oven to 500°.
- Loosely pack turkey with a combination of herbs, carrots, celery, and onion. Keep packing loose.
- Place turkey, breast side up, on a V-shaped rack set inside a large roasting pan. Cut a piece of foil big enough to cover the turkey's breast. Mold piece to breast. Remove foil, then grease with spray.
- Rub butter between your hands until liberally greased (you may use disposable gloves if desired). Rub butter into turkey. You may need to re-butter your hands a couple times in order to get a nice, even coating.
- Place turkey in oven, neck end first and breast up. Roast turkey until nicely browned, 30-40 minutes. Apply foil to breast of turkey. Insert thermometer probe directly through foil into deepest part of breast.
- Reduce oven temperature to 350° and return turkey to oven, foil securely in place. Do not open oven to baste turkey. Roast until probe registers 161° for breast and 181° for thigh, 2-2½ hours.
- Cover turkey with foil and let rest 30 minutes. Save pan drippings for gravy.
- Carve turkey.
- Gravy (Optional)
- Mix pan drippings with water, chicken broth, and cornstarch. Heat in a small saucepan over medium until thickened.
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qute girl3
[email protected]This recipe is a must-try for any turkey lover. The turkey is moist, flavorful, and the skin is crispy.
Education#7311
education#[email protected]I'm not a big fan of turkey, but I have to admit that this recipe is pretty darn good.
Mukesh Gupta
[email protected]This recipe is a bit time-consuming, but it's definitely worth the effort. The turkey is so moist and flavorful.
Saba Fayyaz
[email protected]I was so impressed with this recipe. The turkey was cooked to perfection and the gravy was amazing.
ChasetheGummies
[email protected]I've tried many turkey recipes over the years, but this one is by far the best. The brine makes all the difference.
LAGEND BHAI
[email protected]This is my go-to turkey recipe. It's always a hit with my family and friends.
Taylor Missildine
[email protected]I followed the recipe exactly and the turkey turned out perfectly. It was so moist and juicy. The gravy was also delicious.
spacegimii s
[email protected]This recipe is amazing! The turkey was so moist and flavorful. I will definitely be making this again.
Pria Islam
[email protected]The best turkey recipe I've ever tried. Period.
Md Shahadat
[email protected]This recipe is a keeper! I'll definitely be making it again for my next holiday gathering.
Saiful hasan
[email protected]I've made this recipe several times, and it's always a hit. The turkey is always moist and juicy, and the skin is crispy and delicious.
paul anointing
[email protected]I'm not a very experienced cook, but I was able to follow this recipe easily. The turkey came out perfectly, and I'm so proud of myself!
Bishal Nepali
[email protected]I made this recipe for Thanksgiving last year, and it was a huge success. Everyone raved about the turkey, and I even got a few requests for the recipe.
Grace mensah
[email protected]This recipe is a bit time-consuming, but it's definitely worth the effort. The turkey is so moist and flavorful, and the gravy is to die for.
Alme Alme
[email protected]I've been using this recipe for years, and it never disappoints. The turkey always comes out perfectly cooked, and the gravy is always delicious.
Elizabeth Cruz
[email protected]I'm not a huge fan of turkey, but I have to admit that this recipe is pretty darn good. The brine really helps to keep the meat moist, and the roasting process gives it a nice crispy skin.
Tatiana Claros
[email protected]I was a bit skeptical about brining the turkey, but I'm so glad I did. It made a huge difference in the flavor and texture of the meat. I'll definitely be brining my turkey every year from now on.
John Pritex
[email protected]I've tried many turkey recipes over the years, but Alton Brown's classic brined and roasted turkey is by far the best. It's always a hit with my family and friends.
Towhid Hasan
[email protected]This turkey recipe is an absolute winner! The brine keeps the meat moist and flavorful, and the roasting process ensures a crispy, golden-brown skin. I highly recommend it!