Brined Turkey
Recipe by Alton Brown, slightly adapted/expanded by Hannah
INGREDIENTS
14-16 lb turkey 🦃
canola oil
BRINE
1 cup kosher salt 🧂
½ cup light brown sugar
1 gallon vegetable stock
1 tbsp black peppercorns
1½ tsp allspice berries
1½ tsp chopped candied ginger
1 gallon water, heavily iced
AROMATICS
1 red apple, sliced 🍎
½ onion, sliced 🧅
4 cloves garlic, smashed 🧄
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves sage
HERB BUTTER (optional)
1 stick butter, softened 🧈
1 tsp garlic powder 🧄
1 tsp salt 🧂
1 tsp fresh rosemary, finely chopped
1 tsp fresh thyme leaves (or ½ tsp powder)
DAY BEFORE ROASTING
Combine vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in large stockpot over medium-high heat.
Stir occasionally to dissolve solids and bring to a boil.
Remove brine from the heat, cool to room temperature; refrigerate.
DIRECTIONS
Combine brine, water and ice in 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°
Remove from brine and rinse inside and out. Discard brine.
Place on rack of roasting pan and pat dry with paper towels.
If using herb butter, loosen turkey skin and rub all over the muscle tissue
For aromatics: combine apple, onion, garlic, cinnamon stick, and 1 cup water in microwave safe dish and microwave on high for 5 minutes.
Add steeped aromatics to turkey's cavity along with rosemary and sage. Tuck wings underneath bird and coat skin liberally with canola oil.
Insert probe thermometer into breast and set thermometer to 161° (should take 2–2½ hours)
Roast turkey for 30 minutes @500º then reduce temperature to 350º for the remaining 90 minutes or so.
Remove from oven, loosely covered with foil, and let rest for 15 minutes before carving.