Good Eats Roast Turkey By Alton Brown Recipes

Steps:

• 2-3 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.

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.

Steps:

• Combine all brine ingredients, except ice water, in a stockpot and bring to a boil.
• Stir to dissolve solids then, remove from heat and cool to room temperature.
• Refrigerate until thoroughly chilled.
• The night before cooking, combine the brine and ice water in a clean 5 gallon bucket.
• Place the thawed turkey, breast side down, in the brine.
• cover and refrigerate, or place in a cool environment for 6 hours.
• Turn the turkey over once, halfway through the brining.
• Before roasting:.
• Heat the oven to 500°.
• Combine apple, onion, cinnamon stick, and cup of water in a microwave safe dish and microwave on high for 5 minutes.
• Remove the bird from the brine and rinse the inside with cold water. Discard the brine.
• Pat the bird dry with paper towels and place on a roasting rack in a low, wide pan.
• Add the steeped aromatics to the cavity with the rosemary and sage.
• Tuck the wings back and coat the bird liberally with olive oil.
• Place on the lowest oven rack and cook for 30 minutes at 500°f.
• Remove from the oven and cover the breast with a double layer of aluminum foil.
• Lower temperature to 350°f, insert a probe thermometer in the thickest part of the breast and return to the oven for 2 to 2 & 1/2 hours. The thermometer should read 161°.
• Let the turkey rest, loosely covered for 15 minutes before carving.

Steps:

• Combine all brine ingredients, except ice water, in a stock pot and bring to a boil.
• Stir to dissolve solids, then remove from heat, cool to room temperature 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 500F 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°F.
• Set thermometer alarm (if available) to 161°F.
• A 14-16 pound bird should require a total of 2-2 1/2 hours of roasting.
• Let turkey rest, loosely covered for 15 minutes before carving.