Content of the material
How to Carve a Turkey with Alton Brown:
|Saturated Fat||1 g|
|Polyunsaturated Fat||1 g|
|Monounsaturated Fat||1 g|
|Vitamin A||18 IU|
|Vitamin C||1 mg|
Get your turkey off to a good start with this dry brineKate Shungu/Mashed
Before you begin, you’ll need to defrost your turkey — if it’s frozen. To do that, take the turkey out of its packaging, and remove any giblets or other packets from the cavity. Cover and place the turkey in your refrigerator for three to four days, setting the giblets aside to defrost separately. When you’re ready to start brining, place the turkey on top of a roasting rack in a roasting pan that’s big enough to comfortably hold the turkey but can still fit in your refrigerator. In a small bowl, combine the kosher salt, black pepper, brown sugar, ground ginger, and ground allspice. Rub the mixture all over the turkey including inside the cavity. Place the turkey in the prepared pan and refrigerate for 24 to 48 hours.
Truss the turkey and get it roastingKate Shungu/Mashed
Rub the outside of the turkey with canola oil (this part is really important, Shungu emphasizes, particularly if you care about crispy golden turkey skin). Tuck the wings underneath the turkey, and use twine to tie the legs together (if the turkey did not come that way when you bought it).
Roast the turkey at 450 F for 30 minutes — set a timer so that you can’t possibly forget. When the timer goes off, reduce the heat to 350 F. Insert an oven-safe thermometer into the thickest part of the breast. Bake the turkey for two and a half hours more. At the end of the duration, use an instant-read thermometer to measure from one of the breasts. If the meat has reached the safe temperature of 161 F, then remove the turkey from the oven and transfer it to a cutting board to rest for 15 minutes. If the turkey has not yet reached 161 F, then give it up to another 30 minutes in the oven.
How to make Good Eats Turkey Brine Recipe
2 or 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.
Early on the day or 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 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.
What Ingredients Will You Need For Alton Brown’s Thanksgiving Turkey Brine?
- Kosher salt- Add a cup of kosher salt to the brine. It adds the basic seasoning flavor to the turkey skin and also makes it tender.
- Sugar- Add a half cup of light brown sugar to add a sweet balancing flavor to the brine.
- Vegetable stock- Vegetable stock adds body to the brine and makes it denser. You need to use two containers of vegetable stock for this recipe. The vegetable stock also gives intensity to the flavors in the brine.
- Peppercorns- Add a tablespoon of black peppercorns to add some heat along with mild spiciness to the brine.
- Allspice berries- Add a few teaspoons of allspice berries to the brine to give a spicy lift to the brine and the turkey roast.
- Ginger- Ginger adds spiciness and flavor to the turkey brine. So, add one and a half teaspoons of chopped candied ginger to the brine.
- Iced water- Use a gallon full of heavily iced water to brine the turkey. It contributes to the safe thawing of the turkey.
For The Aromatics:
- Apple- Slice a red apple and use it to make the aromatics for the turkey brine. It adds a slightly sour-sweet flavor to the turkey.
- Onion- Peel and slice a half onion to add aroma and flavor to the turkey brine.
- Cinnamon stick- A cinnamon stick will add spicy seasoning flavor to the turkey brine. It’s used for steeped aromatics and flavors of turkey.
- Water- Add a cup of water to the bowl containing all these aromatics to make steeped aromatics for the turkey brine.
- Rosemary- Add four sprigs of rosemary to add more herbal and earthy to the turkey.
- Sage- Add about six leaves of sage with rosemary in the turkey cavity. Sage gives fresh herbal and earth flavors to the turkey.
- Canola oil- Coat the seasoned turkey with canola oil before you start roasting it.