ALTON BROWN'S BRINED TURKEY
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. I decided to try it myself. It's, hands-down, the best roasted turkey we've ever had. The brine and aromatics create an amazing symphony of flavors that starts with the aroma of making the brine and follows right through to the rich, full gravy. I've also used this recipe on a whole fresh chicken by halving the recipe and adjusting the cooking times.
Provided by Tinkerbell
Categories Whole Turkey
Time P2DT3h
Yield 12-14 serving(s)
Number Of Ingredients 15
Steps:
- 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 half way through brining.
- Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.
- Place the bird on rack of roasting pan and pat dry with paper towels.
- Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high 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 on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and cover the breast with a foil triangle. Then reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees 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.
Nutrition Facts : Calories 666.1, Fat 31.1, SaturatedFat 8.8, Cholesterol 263.4, Sodium 9696, Carbohydrate 12, Fiber 0.6, Sugar 10.7, Protein 79.3
ALTON BROWN TURKEY BRINE AND GOOD EATS ROAST TURKEY
Alton Brown's turkey brine recipe from Good Eats will give you a flavorful Thanksgiving turkey with juicy white and dark meat.
Provided by Alton Brown
Categories Thanksgiving Turkey Poultry Christmas Fall Christmas Eve Winter
Yield At least 10-12 servings
Number Of Ingredients 17
Steps:
- Two to three days before roasting, thaw the turkey in the refrigerator or in a cooler kept at 38° F, tops.
- To make the turkey brine: Combine the broth, salt, sugar, peppercorns, allspice, and finger in a large stockpot and bring to a boil over medium-high heat. Stir until the salt and sugar dissolve. Remove from the heat. Cool to room temperature, then refrigerate the brine.
- The eve before roasting, combine the brine and the iced water in a cooler. Place the thawed turkey (guts, neck, and whatnot removed) breast side down in the brine. Seal up the cooler and use it as an ottoman. Target bring time: 12 hours; flip the bird once about halfway through.
- On roasting day: Heat the oven to 500°F. Remove the bird from the brine and rinse inside and out. Discard brine.
- Place the bird on a roasting rack and place inside a roasting pan. Pat the bird dry (inside and out) with paper towels.
- Combine the apple, onion, cinnamon, and water in a microwave-safe bowl. Microwave on high for 5 minutes. Add to the turkey's cavity, along with the rosemary and sage. Truss, if you like.
- Lightly coat the bird with canola oil. Roast the bird on the lowest rack of the oven for 30 minutes.
- Insert a probe thermometer into the thickest part of the breast and reduce the oven temperature to 350°F.
- Roast until the thermometer registers 155°F, about 2½ hours.
- Remove from the oven, cover closely with aluminum foil, and let rest for a least 15 minutes before carving.
ALTON BROWN'S CLASSIC BRINED AND ROASTED TURKEY
Number Of Ingredients 15
Steps:
- Thawing the Turkey
- Place wrapped turkey in a 5-gallon cooler with a drain spout. Place cooler in a bathtub and cover turkey with cold water. Drain and replace water every 2-3 hours, keeping water temperature below 40°, until turkey has thawed, 8-10 hours.
- Brining the Turkey
- Clean cooler with soap and water, then pour in hot tap water, sugar, and salt. Stir thoroughly to dissolve sugar and salt. Then stir in ice and vegetable broth.
- Unwrap thawed turkey and remove any parts (such as neck, organs, etc.) that may be inside cavity. These may be saved for gravy.
- Place turkey in brine, breast side up. If your turkey floats, fill a 1-gallon resealable plastic bag with water and place it on top of turkey. Set cooler, lid closed, in a cool place, turning turkey over once if possible, 8-12 hours. Check brining liquid periodically with probe thermometer; if temperature is above 40°, add a few freezer packs that have been enclosed in resealable plastic bags.
- Remove turkey from brine, rinse under cold water, and pat dry with paper towels. Do not stuff turkey.
- Roasting the Turkey
- Remove all oven racks except for one. Set this rack in the next-to-the-lowest position. Preheat the oven to 500°.
- Loosely pack turkey with a combination of herbs, carrots, celery, and onion. Keep packing loose.
- Place turkey, breast side up, on a V-shaped rack set inside a large roasting pan. Cut a piece of foil big enough to cover the turkey's breast. Mold piece to breast. Remove foil, then grease with spray.
- Rub butter between your hands until liberally greased (you may use disposable gloves if desired). Rub butter into turkey. You may need to re-butter your hands a couple times in order to get a nice, even coating.
- Place turkey in oven, neck end first and breast up. Roast turkey until nicely browned, 30-40 minutes. Apply foil to breast of turkey. Insert thermometer probe directly through foil into deepest part of breast.
- Reduce oven temperature to 350° and return turkey to oven, foil securely in place. Do not open oven to baste turkey. Roast until probe registers 161° for breast and 181° for thigh, 2-2½ hours.
- Cover turkey with foil and let rest 30 minutes. Save pan drippings for gravy.
- Carve turkey.
- Gravy (Optional)
- Mix pan drippings with water, chicken broth, and cornstarch. Heat in a small saucepan over medium until thickened.
ROAST TURKEY - ALTON BROWN/GIADA DE LAURENTIIS
A fusion of recipes from Alton Brown and Giada DeLaurentiis. Like Alton, I believe that Stuffing Is Evil - bake it separately for food safety!
Provided by DrGaellon
Categories Whole Turkey
Time 7h15m
Yield 12 serving(s)
Number Of Ingredients 21
Steps:
- Combine all brine ingredients, except ice water, in a stockpot, and bring to a boil. Stir to dissolve solids, then remove from heat, cool to room temperature, and refrigerate until thoroughly chilled.
- Early on the day of cooking, (or late the night before) combine the brine and ice water in a clean 5-gallon bucket or 20-quart stock pot. (If you make the brine the same day you need to use it, just use a 7 lb bag of ice and 2 cups of cold water to chill it down fast.).
- Place thawed turkey breast side down in brine, cover, and refrigerate or set in cool area (like a basement) for 6 hours. Turn turkey over once, half way through brining. If not refrigerated, add a couple pounds more ice halfway through to keep it good and cold.
- A few minutes before roasting, heat oven to 500 degrees. Combine the apple, onion, cinnamon stick, and cup of water in a microwave safe dish and microwave on high for 5 minutes.
- Remove bird from brine and rinse inside and out with cold water. Discard brine.
- Place bird on roasting rack inside wide, low pan and pat dry with paper towels. Add steeped aromatics to cavity along with rosemary, sage, oregano, lemon and orange. Tuck wings under breasts and coat whole bird liberally with canola (or other neutral) oil.
- Roast on lowest level of the oven at 500 degrees F. for 30 minutes. Remove from oven, pour in 3 cups of broth and scrape up any fond (browned bits) on the bottom of the pan. Cover breast with double layer of aluminum foil, insert probe thermometer into thickest part of the breast and return to oven, reducing temperature to 350 degrees F. After 45 minutes, add 1 more cup of broth. Set thermometer alarm (if available) to 161 degrees. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let turkey rest, loosely covered for 15-30 minutes before carving.
- For the gravy, strain the turkey pan juices from the roasting pan through a sieve and into a 4-cup glass measuring cup; discard the solids. Spoon off the fat from atop the pan juices. Add enough chicken broth, about 1 to 2 cups, to the pan juices to measure 4 cups total. Melt the butter in a heavy large saucepan over medium-high heat. Add the flour and whisk for 1 minute. Gradually whisk in the broth. Simmer until the gravy thickens slightly, whisking often, about 10 minutes. Season with salt and pepper. Serve the turkey with the gravy.
GOOD EATS TURKEY TAMALES (ALTON BROWN 2009)
Another Alton Brown recipe. Adding some shredded cheese to the filling sounds yummy. :) Put here for safe keeping. Posted from http://www.foodnetwork.com/recipes/alton-brown/hot-tamales-recipe/index.html Also try Recipe #369951
Provided by 2Bleu
Categories South American
Time 4h
Yield 24 Tamales
Number Of Ingredients 18
Steps:
- MEAT FILLING: Place chili powder, cumin, cayenne pepper, oregano, salt, black pepper and turkey legs into a 6-quart pot and add enough water to completely cover the meat, approximately 2 1/2 quarts. Cover, place over high heat and bring to a boil. Once boiling, reduce the heat to low and simmer until the meat is very tender and falling apart, 1 1/2 to 2 hours.
- Remove the meat from the water to a cutting board, and set aside to cool. Leave the cooking liquid in the pot (add tomato paste to liquid now if using). Once the turkey legs are cool enough to handle, remove the meat from the bone and shred, discarding any skin or cartilage. Place a 4-quart saucepan over medium heat and add the vegetable oil. Once shimmering, add the onion and cook, stirring occasionally, until they are semi-translucent, approximately 2 minutes.
- Add the garlic and chili and continue to cook for another minute. Add the meat and 1/2 cup of the reserved cooking liquid and cook until heated through and the liquid has evaporated, 2 to 3 minutes. Set aside until ready to assemble.
- FOR THE WRAPPERS: While the meat is cooking, place the husks in a large bowl or container and submerge completely in hot water. Soak the husks until they are soft and pliable, at least 45 minutes and up to 2 hours. If you have an electric kettle, place the husks in the kettle, fill with water and turn on. Once the kettle turns off, allow the husks to sit for 1 hour in the hot water.
- FOR THE DOUGH: Place the masa, salt, and baking powder into a large mixing bowl and combine. Add the lard and using your hands, knead together until the lard is well incorporated into the dry mixture. Gradually add enough of the reserved cooking liquid, 2 to 4 cups to create a dough that is like thick mashed potatoes. The dough should be moist but not wet. Cover the bowl with a damp towel and set aside until ready to use.
- ASSEMBLY: Remove a corn husk from the water and pat to remove excess water. Working in batches of 6, lay the husks on a towel and spread about 2 tablespoons of the dough in an even layer across the wide end of the husk to within 1/2-inch of the edges. Spoon about 2 teaspoons of the meat mixture in a line down the center of the dough. Roll the husk so the dough surrounds the meat and fold the bottom under to finish creating the tamale. Repeat until all the husks, dough and filling are used. Tie the tamales, around the center, individually or in groups of 3, with kitchen twine.
- STEAMING THE TAMALES: Place a steamer basket in the bottom of an 11-quart pot and add enough water to come to the bottom of the basket. Stand the tamales close together on their folded ends and lean them in towards the center, away from the sides of the pot. Bring the water to a boil over medium heat, then cover and reduce the heat to maintain a simmer. Check the water level every 15 to 20 minutes, and add boiling water by pouring down the side of the pot, if necessary. Steam until the dough is firm and pulls away from the husk easily, 1 to 1 1/2 hours.
- Serve warm. Store leftover tamales, tightly wrapped in plastic wrap, in the freezer, for up to a month. To reheat, remove the plastic wrap and steam until heated through.
ALTON BROWN HONEY BRINED SMOKED TURKEY
Categories turkey Thanksgiving Dinner Grill/Barbecue
Number Of Ingredients 7
Steps:
- Combine the hot water and the salt in a 54-quart cooler. Stir until the salt dissolves. Stir in the vegetable broth and the honey. Add the ice and stir. Place the turkey in the brine, breast side up, and cover with cooler lid.. Brine overnight, up to 12 hours.
- Remove the turkey from the brine and dry thoroughly. Rub the bird thoroughly with the vegetable oil.
- Heat the grill to 400 degrees F.
- Using a double thickness of heavy-duty aluminum foil, build a smoke bomb. Place a cup of hickory wood chips in the center of the foil and gather up the edges, making a small pouch. Leave the pouch open at the top. Set this directly on the charcoal or on the metal bar over the gas flame. Set the turkey over indirect heat, insert a probe thermometer into the thickest part of the breast meat, and set the alarm for 160 degrees F. Close the lid and cook for 1 hour.
- After 1 hour check the bird; if the skin is golden brown, cover with aluminum foil and continue cooking. Also, after 1 hour, replace wood chips with second cup.
- Once the bird reaches 160 degrees F, remove from grill, cover with aluminum foil, and allow to rest for 1 hour. Carve and serve.
BUTTERFLIED, DRY BRINED ROASTED TURKEY ALTON BROWN
Categories turkey
Number Of Ingredients 7
Steps:
- For the turkey: Four days before service, place the salt, sage, thyme, black peppercorns, and allspice into a spice grinder and pulse until the peppercorns and allspice are coarsely ground, 5 to 6 pulses. Set aside. Set the turkey, breast-side down, on a large cutting board with the tail closest to you. Use an electric knife or heavy-duty kitchen shears to cut up one side of the backbone. Turn the bird around and cut back down the other side of the spine. Reserve the backbone for Giblet Stock. Discard any fat pockets or excess skin found inside the turkey. Turn the turkey 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 has flattened slightly. Rub the seasoned salt on both sides of the turkey. Place the turkey on a parchment paper lined half sheet pan, breast-side up with legs running with the long side of the pan. Store, uncovered, in the refrigerator for 4 days. Remove the turkey from the refrigerator and leave at room temperature for 1 hour. Place one rack in the middle of the oven and a second one far enough below so the roasting pan will fit. Heat the oven to 425 degrees F. Place the turkey directly on the middle rack of the oven with the legs perpendicular to the metal bars of the rack. Place the roasting pan with XXX on the rack below the turkey and roast both for 30 minutes. Reduce the heat to 350 degrees F. Add the red onion to the roasting vegetables and stir to combine. Continue to roast both the vegetables and the turkey until a probe thermometer inserted into the thickest part of the breast registers 155 degrees F, an additional 40 to 50 minutes. Remove the turkey from the oven onto a cooling rack set inside a half sheet pan and rest for 30 minutes.
ALTON BROWN'S GOOD EATS PERFECT TURKEY
Number Of Ingredients 16
Steps:
- 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. Early on the day or 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 half way through brining. Preheat the oven to 500 degrees 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. Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high 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 on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 151 degrees 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.
GOOD EATS ROAST TURKEY - ALTON BROWN
Categories turkey Roast Thanksgiving Dinner
Number Of Ingredients 18
Steps:
- Directions Combine all brine ingredients, except ice water, in a stockpot, and bring to a boil. Stir to dissolve solids, then remove from heat, cool to room temperature, and refrigerate until thoroughly chilled. Early on the day of cooking, (or late the night before) combine the brine and ice water in a clean 5-gallon bucket. Place thawed turkey breast side down in brine, cover, and refrigerate or set in cool area (like a basement) for 6 hours. Turn turkey over once, half way through brining. A few minutes before roasting, heat oven to 500 degrees. Combine the apple, onion, cinnamon stick, and cup of water in a microwave safe dish and microwave on high for 5 minutes. Remove bird from brine and rinse inside and out with cold water. Discard brine. Place bird on roasting rack inside wide, low pan and pat dry with paper towels. Add steeped aromatics to cavity along with rosemary and sage. Tuck back wings and coat whole bird liberally with canola (or other neutral) oil. Roast on lowest level of the oven at 500 degrees F. for 30 minutes. Remove from oven and cover breast with double layer of aluminum foil, insert probe thermometer into thickest part of the breast and return to oven, reducing temperature to 350 degrees F. Set thermometer alarm (if available) to 161 degrees. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let turkey rest, loosely covered for 15 minutes before carving.
ALTON BROWN BRINED TURKEY
Categories turkey Roast Thanksgiving
Number Of Ingredients 17
Steps:
- 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. Early on the day or 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 half way through brining. Preheat the oven to 500 degrees 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. Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high 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 on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees 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.
GOOD EATS ROAST TURKEY BY ALTON BROWN
Steps:
- 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. Early on the day or 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 half way through brining. Preheat the oven to 500 degrees 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. Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high 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 on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees 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.
TURKEY PICCATA - ALTON BROWN
Crispy outside, quickly cooked so it doesn't have time to dry out, served with a bright lemony butter sauce, this is a great way to enjoy turkey for Thanksgiving or all year round. Adapted from a recipe in Alton Brown's _Good Eats 2: The Middle Years_.
Provided by DrGaellon
Categories Turkey Breasts
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 200°F.
- Slice turkey across the grain into 1/2" slices. Place slices, one at a time, between sheets of plastic wrap or waxed paper. Pound out until 1/8-1/4" thick. Repeat until all pieces are pounded. Sprinkle both sides of each piece with salt and pepper, then dredge both sides in flour; tap off excess flour.
- Place olive oil and 4 tbsp butter in a 12" skillet over medium heat. (Non-stick will not yield a good sauce; stick to regular.) When foaming subsides, add turkey, being careful not to crowd the pan. Brown turkey on both sides, about 1 minute on each side; repeat with any remaining turkey. Transfer to an ovensafe plate and place in oven to stay warm.
- Add shallots to pan and reduce heat to low; saute until shallots are translucent, about 3 minutes. Add wine and lemon juice and simmer 2-3 minutes, until slightly reduced. Add remaining butter (which should be cold) and whisk until sauce is glossy and slightly thickened. Adjust salt and pepper and stir in parsley (and capers if using). Pour over cutlets and serve.
Nutrition Facts : Calories 570.3, Fat 36.1, SaturatedFat 15.2, Cholesterol 156.5, Sodium 106.6, Carbohydrate 15.4, Fiber 0.6, Sugar 0.8, Protein 39.3
ALTON BROWN'S TURKEY
Steps:
- 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. Early on the day or 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 half way through brining. Preheat the oven to 500 degrees 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. Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high 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 on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees 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.
ALTON BROWN'S PERFECT TURKEY
Categories turkey
Number Of Ingredients 1
Steps:
- see url
MEMPHIS-STYLE TURKEY LEGS - ALTON BROWN
I've yet to cook turkey legs. They're so inexpensive---I've got to try them soon. This recipe in Alton Brown's "Feasting On Asphalt - The River Run," was inspired by a dish at Melanie's Soul Food in north Memphis.
Provided by mailbelle
Categories Poultry
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 450°F.
- Place the legs in a 13x9-inch baking pan and sprinkle with the seasoned salt.
- Pour 1 cup of water into the bottom of the pan and cover tightly with aluminum foil. Bake on the middle rack of the oven for 1 hour.
- After 1 hour, gently uncover the pan and turn the legs over. Continue to bake for another hour.
- Remove from the oven and drain off any remaining water.
- Combine the barbecue sauce, brown sugar, and lemon juice in a medium saucepan over high heat and bring to a boil. Remove from the heat and glaze the turkey legs with the sauce.
Nutrition Facts : Calories 107.7, Fat 0.2, Sodium 530.4, Carbohydrate 26.3, Fiber 0.4, Sugar 19.7
BRINED TURKEY (FROM ALTON BROWN)
Steps:
- Thaw turkey (slow method) - Place the bird in a cooler with an inch of ice in the bottom. Park it in a cool place. Bird should be workable in about four days. Brine - take out all parts from within turkey. Clean 5 gallon cooler. Pour in half gallon hot water, 2/3 cup sugar and a pound of salt. Stir thoroughly to dissolve salt. Stir in 8lbs of ice and 16 cups (128 oz) of veg. broth. Place turkey in brine, breast up. Bird should be completely covered (if not use a gallon resealable bag filled with water to weigh down turkey). Let sit for 8-12 hours. Preheat oven to 500 degrees. Place oven rack in next to lowest position. Remove turkey from brine. Rinse under cold water and pat dry. Loosely pack the bird with fresh herbs, carrots & onions. Use a wire rack (or V-shaped rack) in roasting pan. Place turkey on wire rack, breast side up. Liberally rub butter into turkey. Get nice even coating over turkey. Cut a piece of heavy duty aluminum foil big enough to cover the turkey breast (folded in half). Spray non-shiny side with PAM and set onto turkey breast. Put bird in oven (without aluminum foil breast shield) for 30 minutes. Check to see that breast in nicely browned (if not, put back in for 10 more minutes). Reduce oven to 350 degrees, put foil shield on turkey breast, insert thermometer through foil into deepest part of breast. Set probe to go off at 161 degrees. Do not open oven until temp is reached. Will usually take 2 to 2.5 hours. Dark meat should be at 180 degrees (note salmonella kill temp is 165 degrees - bird will continue to cook). After removing from oven, cover with foil and let rest for 30 min.
ALTON BROWN TURKEY
Number Of Ingredients 11
Steps:
- 2 to 3 days before roasting begin thawing tukey in the refrigerator. Place bird on roasting rack inside wide, low plan and pat dry with paper towels. Combine 1 apple, 1/2 onion, cinnamon stick and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to turkey cavity along with 4 sprigs rosemary and sage. Tuck wings underneath & coat whole bird liberally with rosemary/dill/salted/peppered butter. Put some of butter under the skin of bird as far as you can reach. Tie legs together with twine. Pour a cup of orange juice in the pan, add sliced apple, quartered lemon, sliced onion and chopped shallots. Roast on lowest level of oven @ 500 degrees F degrees for 30 minutes. Remove from oven and cover breast with double layer of aluminum foil. Insert probe thermometer into thickest part of breast and return to oven, reducing oven temperature to 350 F. Set thermometer alarm to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let turkey rest loosely covered with foil or a large mixing bowl for 15 - 30 minutes before carving.
GOOD EATS ROASTED TURKEY BY ALTON BROWN
Categories Poultry
Number Of Ingredients 17
Steps:
- 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. Preheat the oven to 500 degrees 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. Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high 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 on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees 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
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What is Alton Brown Turkey Recipes?
Alton Brown is a celebrity chef, author, and television personality best known for hosting several cooking shows, including "Good Eats." His passion for cooking is evident in the way he shares his knowledge of ingredients and cooking techniques with his audience.
When it comes to Thanksgiving, Alton Brown has become a go-to source for turkey recipes. His recipes are not your average turkey recipes that you might find in a cookbook or online. Instead, they are unique and creative, offering a fresh perspective on how to cook the perfect turkey.
Why Choose Alton Brown Turkey Recipes?
The question of why choose Alton Brown turkey recipes is an important one. After all, there are many turkey recipes out there to choose from. The answer, however, is simple: Alton Brown turkey recipes are carefully crafted to ensure that the end result is a delicious, juicy, and perfectly cooked turkey. Here are a few reasons why you should consider using one of Alton Brown's turkey recipes this Thanksgiving:
Creative Approaches
Alton Brown is known for his creative approach to cooking, and this is evident in his turkey recipes. He doesn't simply stick to the traditional methods of cooking a turkey. Instead, he is always experimenting with new techniques and ingredients to create a unique flavor profile. Take, for example, his "Good Eats Roast Turkey" recipe, which involves brining the turkey in a mixture of salt, sugar, and spices for 24 hours before cooking. This results in a turkey that is incredibly flavorful and tender.
Expertise
With years of experience in the culinary industry, Alton Brown is an expert at cooking turkey. He knows exactly what it takes to get that perfect golden-brown skin and juicy interior. His recipes are carefully crafted to ensure that the turkey is cooked to perfection, without drying out or becoming tough. He also offers tips and tricks for carving the turkey, making the process much easier for home cooks.
Variety
Alton Brown has created a wide variety of turkey recipes over the years, making it easy for you to find one that suits your taste. Whether you prefer a classic roast turkey or something a bit more unique, like a smoked turkey or a deep-fried turkey, Alton Brown has a recipe for you. He even offers recipes for turkey side dishes, like stuffing and gravy, to complete your Thanksgiving feast.
The Importance of Brining
One of the key components of many of Alton Brown's turkey recipes is brining. Brining is the process of soaking the turkey in a mixture of salt, sugar, and spices for several hours or even overnight. This helps to infuse the turkey with flavor and also helps to keep it moist during cooking.
When you brine a turkey, you are essentially creating a saltwater solution that helps the turkey to retain moisture. The salt in the brine helps to break down the proteins in the turkey, making it more tender and juicy. The sugar in the brine helps to balance out the saltiness and can also help to create a beautiful golden-brown skin when the turkey is cooked.
While some people may be hesitant to try brining for the first time, it is actually a simple process that requires very little effort. Alton Brown's turkey recipes walk you through the process step-by-step, so you can feel confident in your ability to create a delicious, brined turkey.
Tips for Cooking the Perfect Turkey
While Alton Brown's turkey recipes are a great starting point, there are a few tips and tricks that can help ensure that your turkey turns out perfectly. Here are a few things to keep in mind when cooking your Thanksgiving turkey:
Invest in a Meat Thermometer
A meat thermometer is an essential tool when cooking a turkey (or any meat, for that matter). This will help you ensure that the turkey is cooked to the proper temperature, which is 165°F for the thickest part of the turkey. This will also help prevent overcooking, which can result in a dry, tough turkey.
Let the Turkey Rest
Once the turkey is done cooking, it's important to let it rest for a bit before carving. This allows the juices to redistribute throughout the meat, resulting in a tender and juicy turkey. Alton Brown recommends letting the turkey rest for at least 20-30 minutes before carving.
Carving the Turkey
Carving the turkey can be a daunting task, but it doesn't have to be. Alton Brown recommends using a sharp carving knife and starting at the breastbone. Cut along the breastbone, following the contour of the rib cage, until you reach the bottom. Once you've removed the breasts, you can move on to the legs and thighs. Don't forget to save the bones to make turkey stock!
In Conclusion
Alton Brown turkey recipes are a great resource for anyone looking to cook the perfect turkey this Thanksgiving. With his expertise and creative approach, you can feel confident that your turkey will be delicious and juicy. Whether you choose a classic roast turkey or something a bit more unique, like a smoked or deep-fried turkey, Alton Brown's recipes are sure to impress. So fire up your oven (or smoker or deep fryer), and get ready to cook the best turkey of your life!