Alton Brown's Turkey Brine. Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and. 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.
Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in. Place turkey in brine breast side up. Set cooler, lid closed, in a cool place, turning turkey. You can have Alton Brown's Turkey Brine using 9 ingredients and 7 steps. Here is how you cook that.
Ingredients of Alton Brown's Turkey Brine
- You need 1 cup of kosher salt.
- You need 1/2 cup of light brown sugar.
- It’s 1 gallon of vegetable stock.
- It’s 1 tbsp of black peppercorns.
- It’s 1 1/2 tsp of allspice berries.
- It’s 1 1/2 tsp of chopped candied ginger.
- Prepare 1 gallon of water, heavily iced.
- You need 1 of 5 gallon bucket (like a paint bucket but very clean).
- It’s 1 of 14 to 16 lb frozen young turkey.
Have you downloaded the new Food Network Kitchen app yet? The cure gives me flavor and the spatchcocking allows for fast cooking ergo reduced moisture loss. But this year, like so many years, I'm not only wet brining, I'm brine thawing. Use a wet brine, which can also keep the meat flavorful and moist, and the turkey will thaw by the time it's perfectly brined.
Alton Brown's Turkey Brine step by step
- 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..
Place the thawed turkey (with innards removed) breast side down in brine. Try brining your bird to enhance the flavor. This video is part of Good Eats Thanksgiving Special show hosted by Alton Brown. SHOW DESCRIPTION :Follow Alton Brown on his mission to throw off the. Place the turkey in the brine, breast side up, and cover with cooler lid.