Alton Brown’s approach to roasting a turkey, as shown in his classic “Romancing the Bird” episode, emphasizes the importance of both the preparation and cooking process to achieve a succulent and flavorful bird. His method for roasting turkey results in a bird that’s moist on the inside with a golden, crispy skin on the outside.
Roasted Turkey Recipe Inspired by Alton Brown:
Prep Time: 15 minutes (plus brining for 8 to 16 hours) Cook Time: 2 to 2.5 hours Total Time: About 18 hours (including brining and resting) Yield: Serves 10 to 12
Ingredients:
For the Brine:
- 1 cup kosher salt
- 1/2 cup light brown sugar
- 1 gallon vegetable stock
- 1 tablespoon black peppercorns
- 1 1/2 teaspoons allspice berries
- 1 1/2 tablespoons candied ginger, chopped
- 1 gallon heavily 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, to coat turkey
For the Turkey:
- 1 (14 to 16 pound) frozen natural, young turkey
Instructions:
- Brine the Turkey: The night before roasting, combine all brine ingredients, except the iced water, in a large stockpot and bring to a boil. Stir to dissolve solids, then remove from the heat, cool to room temperature, and refrigerate until thoroughly chilled. Early on the day of cooking, combine the brine and ice water in a 5-gallon bucket. Place the thawed turkey breast side down in the brine, cover, and refrigerate or set in a cool area for 8 to 16 hours, turning the bird once halfway through brining.
- Prepare for Roasting: Preheat the oven to 500°F (260°C). Remove the bird from the brine, rinse inside and out with cold water, and discard the brine.
- Add Aromatics: Microwave the apple, onion, cinnamon stick, and 1 cup of water for 5 minutes. Add steeped aromatics to the turkey’s cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.
- Roast the Turkey: Roast the turkey on the lowest level of the oven for 30 minutes. After the first 30 minutes, insert a probe thermometer into the thickest part of the breast and reduce the oven temperature to 350°F (175°C). Set the thermometer alarm (if available) to 161°F (72°C). A 14 to 16-pound turkey should require a total of 2 to 2.5 hours of roasting.
- Rest Before Carving: Let the turkey rest, loosely covered with foil, for 15 minutes before carving.
The result is a beautifully roasted turkey with juicy meat and a fragrant, herby aroma, perfect for any holiday table. This dish not only provides a bountiful centerpiece but also embodies the care and attention that goes into a traditional holiday feast. Enjoy the praise from your guests as they savor each tender slice!