Alton Brown's Brine TurkeyI use this for Thanksgiving dinner - it is the balls.
Now, I rarely use every one of those aromatic items, I wing those and use what I have (usually most of them, never all) - and I've never use candied ginger, so I cheat a little.
I use a cooler (not a 5 gal bucket like he uses) - I fill the cooler with water and ice, drop the turkey in, the add some extra ice cubes on top - it is still ice in the morning. Love that.
I need to get a Big Bird on the Lang - looking forward to that.
Gentlemen, this truly makes a Thanksgiving even your out-laws will brag on you about.
Good Eats Roast Turkey
Recipe courtesy Alton Brown
Show: Good Eats
Episode: Romancing the Bird (A Good Eats Thanksgiving)
1 (14 to 16 pound) fresh young turkey
For the brine:
1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1/2 tablespoon allspice berries
1/2 tablespoon candied ginger
1 gallon iced water
For the aromatics:
1 red apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves sage
Combine all brine ingredients, except ice water, in a stockpot, and bring to a boil. Stir to dissolve solids, then remove from heat, cool to room temperature, and refrigerate until thoroughly chilled.
Early on the day of cooking, (or late the night before) combine the brine and ice water in a clean 5-gallon bucket. Place turkey breast side down in brine, cover, and refrigerate or set in cool area (like a basement) overnight. Turn turkey over once, half way through brining.
A few minutes before roasting, heat oven to 500 degrees. Combine the apple, onion, cinnamon stick, and cup of water in a microwave safe dish and microwave on high for 5 minutes.
Remove bird from brine and rinse inside and out with cold water. Discard brine.(Brad inserts pats of butter under skin - use a whole stick, gently loosen skin and shove butter in there).
Place bird on roasting rack (Brad does not use a rack and he roasts breast side down)
inside wide, low pan and pat dry with paper towels. Add steeped aromatics to cavity along with rosemary and sage. Tuck back wings and coat whole bird liberally with canola (or other neutral) oil. (Brad then sprinkles lightly with Kosher Salt).
Roast on lowest level of the oven at 500 degrees F. for 30 minutes. Remove from oven and cover breast with double layer of aluminum foil (Brad's breast is already down - no need for this)
, insert probe thermometer into thickest part of the breast and return to oven, reducing temperature to 350 degrees F. (Brad bastes every 20-30 minutes with that buttery, salty fat-laden, slurry - YUM!)
. Set thermometer alarm (if available) to 161 degrees. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of total roasting. Let turkey rest, loosely covered for 15 minutes before carving.(Brad's note - Grandma's 12 hr turkey isn't even on the same planet boys)