Main Dish
(Chicken/Poultry
)
Turkey - Good Eats Style
Contributor: Alton Brown
2.5 hours
500 then 350
Roasting pan
Cooler for brining
1 14 lb turkey
1 cup kosher salt
1/2 cup brown sugar
1 gallon vegetable broth
1 Tbl peppercorns
1 1/2 tsp allspice
1 1/2 tsp candied ginger
1 gallon ice water
1 apple red
1/2 onion
1 stick cinnamon
1 cup water
4 springs Rosemary
6 leaves sage
Thaw turkey starting 2 to 3 days before.
Make brine using sugar, vegetable broth, peppercorns, allspice berries and candied ginger. Start cold, bring
to a boil and allow to steep a while. Add salt and stir to dissolve. Cool and refridgerate.
The night before cooking.
Combine the cold brine with the ice water in a 5 gallong cooler, remove innards from turkey and submerge in
brine, place on lid to hold turkey down.
Next day.
Preheat oven to 500 degrees. Take a piece of aluminum foil and fold it in half to make a triangle. Remove
turkey from brine and rinse. Place turkey on roasting rack and pat dry inside and out. Form triangle over
breast to shape then set it aside.
Microwave apple, onion, cinnamon and water for 5 minutes, then use this to stuff tukey along with rosemary
and sage. Tuck wings under the bird and coat skin with canola oil.
Roast on the lowest level of oven for 30 minutes at 500 degrees. Insert probe thermometer into thickest part
of breast or thickest part of thigh. Cover the breast with foil shield and roast at 350 degrees until breast is
161 degrees or thigh is 180. about 2.5 hours.
Allow to rest before carving.
Edition: 6