Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Alton Brown's Brined Turkey Recipe
    Lost? Site Map

    Alton Brown's Brined Turkey

    Alton Brown's Brined Turkey. Photo by **Tinkerbell**

    1/1 Photo of Alton Brown's Brined Turkey

    Total Time:

    Prep Time:

    Cook Time:

    51 hrs

    48 hrs

    3 hrs

    **Tinkerbell**'s Note:

    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.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    • 1 (14 -16 lb) whole turkey, frozen

    For the Brine

    For the Aromatics

    Directions:

    1. 1
      2 to 3 days before roasting:.
    2. 2
      Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.
    3. 3
      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.
    4. 4
      The night before you'd like to eat:.
    5. 5
      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.
    6. 6
      Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.
    7. 7
      Place the bird on rack of roasting pan and pat dry with paper towels.
    8. 8
      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.
    9. 9
      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.

    Ratings & Reviews:

    • on November 19, 2013

      55

      My husband Rick & I made this last year and it was the best turkey ever! We brined it in a clean cooler over night. This was the first time I have had white meat that was juicy. Take the time to do this you will not be sorry! I did use regular ginger because the store didn't have candied and think that was even better.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 14, 2012

      55

      This turkey was awesome! Used chicken broth instead and used 1 1/2 tbsp candie ginger by mistake. Made incredible soup afterwards!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 21, 2011

      55

      Easier than it sounds. I have made my last couple turkey's this way. It cooks faster and is super moist!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Alton Brown's Brined Turkey

    Serving Size: 1 (666 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 666.1
     
    Calories from Fat 280
    42%
    Total Fat 31.1 g
    47%
    Saturated Fat 8.7 g
    43%
    Cholesterol 263.3 mg
    87%
    Sodium 9696.0 mg
    404%
    Total Carbohydrate 11.9 g
    3%
    Dietary Fiber 0.6 g
    2%
    Sugars 10.6 g
    42%
    Protein 79.2 g
    158%

    The following items or measurements are not included:

    vegetable stock

    allspice berries

    candied ginger

    rosemary

    sage

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites