Content of the material
- What did we change?
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- How to make Good Eats Turkey Brine Recipe
- Nutritional Information
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- Get your turkey off to a good start with this dry brine
- What Ingredients Will You Need For Alton Brown’s Thanksgiving Turkey Brine?
- For The Aromatics:
What did we change?Kate Shungu/Mashed
Shungu adapts Brown’s basic recipe by deploying a deeply flavorful and wonderfully concentrated dry brine in lieu of Brown’s wet brine. Shungu has considerable experience making turkey both ways (wet versus dry brine), and has found that the dry brine is so much “less [messy] and easier to do in the refrigerator.” Also, Shungu builds in a much-needed mini-recipe for turning the “jus” — the juices that cook off the turkey during the roasting process — into a satisfying sage-scented gravy.
The final (and genius, if you don’t mind us saying so) twist here is that Shungu slightly tweaks Brown’s roasting method, which involves starting the turkey at the very high heat of 500 F for a half-hour before lowering the heat to a gentler 350 F. Shungu feels that the same results can be achieved (crispy-outside, tender and juicy-inside) without setting off your kitchen’s smoke alarm, simply by starting at 450 F. It also helps to rid your oven of any residue before you start roasting, Shungu points out.
How to make Good Eats Turkey Brine Recipe
2 or 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.
|Saturated Fat||1 g|
|Polyunsaturated Fat||1 g|
|Monounsaturated Fat||1 g|
|Vitamin A||18 IU|
|Vitamin C||1 mg|
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Get your turkey off to a good start with this dry brineKate Shungu/Mashed
Before you begin, you’ll need to defrost your turkey — if it’s frozen. To do that, take the turkey out of its packaging, and remove any giblets or other packets from the cavity. Cover and place the turkey in your refrigerator for three to four days, setting the giblets aside to defrost separately. When you’re ready to start brining, place the turkey on top of a roasting rack in a roasting pan that’s big enough to comfortably hold the turkey but can still fit in your refrigerator. In a small bowl, combine the kosher salt, black pepper, brown sugar, ground ginger, and ground allspice. Rub the mixture all over the turkey including inside the cavity. Place the turkey in the prepared pan and refrigerate for 24 to 48 hours.
What Ingredients Will You Need For Alton Brown’s Thanksgiving Turkey Brine?
- Kosher salt- Add a cup of kosher salt to the brine. It adds the basic seasoning flavor to the turkey skin and also makes it tender.
- Sugar- Add a half cup of light brown sugar to add a sweet balancing flavor to the brine.
- Vegetable stock- Vegetable stock adds body to the brine and makes it denser. You need to use two containers of vegetable stock for this recipe. The vegetable stock also gives intensity to the flavors in the brine.
- Peppercorns- Add a tablespoon of black peppercorns to add some heat along with mild spiciness to the brine.
- Allspice berries- Add a few teaspoons of allspice berries to the brine to give a spicy lift to the brine and the turkey roast.
- Ginger- Ginger adds spiciness and flavor to the turkey brine. So, add one and a half teaspoons of chopped candied ginger to the brine.
- Iced water- Use a gallon full of heavily iced water to brine the turkey. It contributes to the safe thawing of the turkey.
For The Aromatics:
- Apple- Slice a red apple and use it to make the aromatics for the turkey brine. It adds a slightly sour-sweet flavor to the turkey.
- Onion- Peel and slice a half onion to add aroma and flavor to the turkey brine.
- Cinnamon stick- A cinnamon stick will add spicy seasoning flavor to the turkey brine. It’s used for steeped aromatics and flavors of turkey.
- Water- Add a cup of water to the bowl containing all these aromatics to make steeped aromatics for the turkey brine.
- Rosemary- Add four sprigs of rosemary to add more herbal and earthy to the turkey.
- Sage- Add about six leaves of sage with rosemary in the turkey cavity. Sage gives fresh herbal and earth flavors to the turkey.
- Canola oil- Coat the seasoned turkey with canola oil before you start roasting it.
- 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.