Hey everyone, it’s Drew, welcome to my recipe page. Today, I will show you a way to make a special dish, alton brown's turkey brine. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
With Alton Brown's no-fail turkey tips, you'll be as popular as his recipe. Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels. Alton Brown shows how to make a simple brine.
Alton Brown's Turkey Brine is one of the most favored of current trending foods on earth. It is enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. Alton Brown's Turkey Brine is something which I have loved my entire life. They are nice and they look wonderful.
To get started with this recipe, we have to first prepare a few components. You can have alton brown's turkey brine using 9 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Alton Brown's Turkey Brine:
- Get kosher salt
- Prepare light brown sugar
- Prepare vegetable stock
- Prepare black peppercorns
- Make ready allspice berries
- Get chopped candied ginger
- Take water, heavily iced
- Take 5 gallon bucket (like a paint bucket but very clean)
- Get 14 to 16 lb frozen young turkey
What did you think of it? Or is there another turkey recipe you swear by every year? Home » Thanksgiving » Turkey Recipes » Review of Alton Brown's Butterflied Dry Brined Turkey. Alton identified some problems with the wet brined turkey.
Steps to make Alton Brown's Turkey Brine:
- Directions 2 to 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.
- 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 halfway through brining.
- Preheat the oven to 500°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.
- 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°F for 30 minutes. Note that the skin will brown during this part. If it appears that it is browning too fast or is brown enough, loosely cover those parts with foil for the remander of the cooking time.
- Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350°F. Loosely cover the legs and breast with foil if you haven't already. Set the thermometer alarm (if available) to 161°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.
The skin doesn't crisp up well, the drippings are too salty for gravy making, and if you brine it too long you end up with mushy meat. Thanks to Alton Brown, we've learned that brining is the best way to start our annual turkey dish. The secret behind a successful Thanksgiving dinner is making sure the turkey doesn't turn out dry, and it's all in the preparation. Follow these simple steps and have a wonderful turkey dish come Thanksgiving. Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat.
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