Alton Brown's Turkey Brine. This holiday season, serve Alton Brown's most-popular recipe: a brined and roasted turkey from Good Eats on Food Network. This roasted turkey recipe stays moist, thanks to a genius, simple brine. A large cooler is necessary for the brining, but you'll also use it to thaw your turkey if it's frozen.
There's nothing wrong with simply roasting the darned thing, given that take care with the cooking as. Alton's brine is elaborate, similar to a marinade that functions as a brine. The liquid is a combination of vegetable stock and heavily iced water that quickly cools the brine Have you tried Alton Brown's roast turkey? You can have Alton Brown's Turkey Brine using 9 ingredients and 7 steps. Here is how you achieve it.
Ingredients of Alton Brown's Turkey Brine
- It’s 1 cup of kosher salt.
- It’s 1/2 cup of light brown sugar.
- You need 1 gallon of vegetable stock.
- You need 1 tbsp of black peppercorns.
- You need 1 1/2 tsp of allspice berries.
- You need 1 1/2 tsp of chopped candied ginger.
- It’s 1 gallon of water, heavily iced.
- You need 1 of 5 gallon bucket (like a paint bucket but very clean).
- You need 1 of 14 to 16 lb frozen young turkey.
What did you think of it? Or is there another turkey recipe you swear by every year? He explains every detail, from the brine—a mix of vegetable broth, brown sugar, black peppercorns, allspice berries, and candied ginger—to. What better recipe to start out with from this week's Good Eats: The Early Years than Alton's roast turkey.
Alton Brown's Turkey Brine instructions
- Directions 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 halfway through brining..
- Preheat the oven to 500°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..
- 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°F for 30 minutes. Note that the skin will brown during this part. If it appears that it is browning too fast or is brown enough, loosely cover those parts with foil for the remander of the cooking time..
- Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350°F. Loosely cover the legs and breast with foil if you haven't already. Set the thermometer alarm (if available) to 161°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..
He explains every detail, from the brine—a mix of. Home » Thanksgiving » Turkey Recipes » Review of Alton Brown's Butterflied Dry Brined Turkey. Alton identified some problems with the wet brined turkey. The skin doesn't crisp up well, the drippings are too salty for gravy making, and if you brine it too long you end up with mushy meat. RELATED: Alton's best-ever green bean casserole.