Alton Brown Turkey Roasting Recipe

Good Eats Roast Turkey Recipe Alton Brown Food …

WebJul 22, 2015 · Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine. Place …

Rating: 5/5(6K)
1. Two to three days before roasting: Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.
2. 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.
3. The night before or early on the day 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 half way through brining.
4. Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.

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Spatchcock'd Roast Turkey Recipe Alton Brown Food …

WebNov 13, 2019 · Place an empty roasting pan or large rimmed sheet pan on the lower rack. Crank the oven to 425 degrees F. Place the turkey, still …

Rating: 5/5(11)
1. Four days before cooking, make the rub mixture and season the turkey: Coarsely grind the peppercorns and allspice berries by pulsing 3 to 4 times in a blade-style coffee/spice grinder. Add the dried thyme and pulse 3 more times. Combine the salt, rubbed sage and ground spices in a small bowl and set aside.
2. Position the turkey, breast-side down with the tail facing you, on a silicone mat or other stable surface set inside a large sheet pan. Use heavy-duty kitchen shears to cut up one side of the backbone. Turn the bird and cut back down the other side of the spine. Reserve the backbone for stock or gravy. Discard any fat pockets or excess skin found inside the bird. Flip breast-side up and use the heel of your hands to press down on both breasts, until you hear a cracking sound and the bird flattens.
3. Place the turkey breast-side up on a rack (I use a standard cooling or cake rack) set inside a sheet pan, and turn the wings backwards, tucking the tips under the forewings. Flip the turkey breast-side down and season with half of the rub mixture. Then flip the bird back breast-side up and season with the remaining mixture.
4. Store, uncovered, on the lowest level of your refrigerator for 4 days.

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