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- Joined
- Nov 14, 2008
- Messages
- 2
Ok all,
I've tried this recipe before and truly freaking rocks!
By Alton Brown
Ingredients
* 1 (14 to 16 pound) frozen 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
* Canola oil
Directions
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 thawed turkey breast side down in brine,
cover, and refrigerate or set in cool area (like a basement) for 6 hours. 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.
Place bird on roasting rack 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.
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, insert probe thermometer
into thickest part of the breast and return to oven, with legs and thighs in the back of the oven,
reducing temperature to 350degrees F. 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 roasting. Let turkey rest, loosely
covered for 15 minutes before carving.
Here's a great thermometer! http://www.amazon.com/Polder-Original-Cooking-Timer-Thermometer/dp/B0000CF5MT/ref=sr_1_2?ie=UTF8&s=home-garden&qid=1226778225&sr=1-2
I've tried this recipe before and truly freaking rocks!
By Alton Brown
Ingredients
* 1 (14 to 16 pound) frozen 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
* Canola oil
Directions
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 thawed turkey breast side down in brine,
cover, and refrigerate or set in cool area (like a basement) for 6 hours. 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.
Place bird on roasting rack 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.
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, insert probe thermometer
into thickest part of the breast and return to oven, with legs and thighs in the back of the oven,
reducing temperature to 350degrees F. 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 roasting. Let turkey rest, loosely
covered for 15 minutes before carving.
Here's a great thermometer! http://www.amazon.com/Polder-Original-Cooking-Timer-Thermometer/dp/B0000CF5MT/ref=sr_1_2?ie=UTF8&s=home-garden&qid=1226778225&sr=1-2
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