Hello everybody, it is Brad, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, alton brown's turkey brine. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
A salt water brine changes the cellular structure of the turkey and allows it to both hold in the moisture, as well as pull the seasonings deep into the meat. It's actually a very simple process that will yield beautiful and delicious results. My mom told me how good Alton's recipe was and that she was going to repeat it again this year.
Alton Brown's Turkey Brine is one of the most well liked of recent trending meals on earth. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. They are fine and they look fantastic. Alton Brown's Turkey Brine is something that I have loved my whole life.
To begin with this recipe, we must prepare a few ingredients. You can have alton brown's turkey brine using 9 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Alton Brown's Turkey Brine:
- Prepare 1 cup kosher salt
- Get 1/2 cup light brown sugar
- Prepare 1 gallon vegetable stock
- Get 1 tbsp black peppercorns
- Make ready 1 1/2 tsp allspice berries
- Get 1 1/2 tsp chopped candied ginger
- Make ready 1 gallon water, heavily iced
- Get 1 5 gallon bucket (like a paint bucket but very clean)
- Get 1 14 to 16 lb frozen young turkey
The ingredients from each section piece together the perfect (and delicious) puzzle! The only "ingredient" that you will need as a base is the turkey! The rest of the components make up the brine and enhance. The Alton Brown Turkey Brine Recipe You Shouldn't Miss.
Instructions 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.
No Thanksgiving celebration is complete without a delicious turkey recipe. Luckily, we've found an amazing way to make sure your whole turkey is tasty and sensational. Thanks to Alton Brown, we've learned that brining is the best way to start our annual turkey dish. Alton Browns Brined Turkey is the absolute best thanksgiving turkey recipe I've ever used. Of course I don't think Alton can do any wrong!
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