Description
Alton Brown’s Thanksgiving Turkey recipe features a savory brine for a flavorful and juicy turkey.
Ingredients
Scale
- 1 gallon Vegetable Stock
- 1 gallon Iced Water
- 1 ounce Ginger
- 1 tablespoon Allspice Berries
- 1 cup Kosher Salt
- 1 tablespoon Peppercorns
- 1 cup Sugar
- 1 cup Canola Oil
- 1 gallon Water
- 1 Apple, sliced
- 1 bunch Rosemary
- 1 Onion, chopped
- 1 Cinnamon Stick
- 1 bunch Sage
Instructions
- Refrigerate the turkey at 38 F, two to three days before roasting.
- In a large stockpot over medium-high heat, pour vegetable stock, add peppercorns, brown sugar, ginger, salt, and allspice berries.
- Stir occasionally and bring to a boil. Remove from heat and let cool. Refrigerate until needed.
- The night before roasting, take the turkey out of the fridge. In a 5-gallon bucket, combine water with the brine and ice.
- Immerse the thawed turkey in the brine, cover, and refrigerate for about 8 hours, turning halfway through brining.
- Remove the turkey from the brine, rinse, and pat dry.
- In a microwave-safe bowl, add apple slices, onion, oil, a cup of water, and a cinnamon stick. Microwave for about 5 minutes.
- Transfer these aromatics into the turkey cavity along with rosemary and sage. Roast the turkey for about 30 minutes in a preheated oven at 300 F until brown.
- Reduce the temperature to 350 F and roast for another 2 to 2.5 hours. Let the turkey rest, wrapped in foil, for about 15 minutes before carving.
Notes
- Ensure turkey is fully thawed before brining.
- Use fresh herbs for better flavor.
- Monitor the internal temperature for doneness.
- Prep Time: 3 days
- Cook Time: 3 hours
- Category: Main Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 2g
- Sodium: 1200mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 100mg
Keywords: Thanksgiving, Turkey, Alton Brown, Brine