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Before you jump to Alton Brown's Turkey Brine recipe, you may want to read this short interesting healthy tips about Picking The Right Foods May Help You Stay Fit And Also Healthy.
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In addition when it comes to having a dessert soon after your meals you should consider having various citrus fruits. Together with vitamin C, you will find that there are plenty of other health benefits that you will find in these fruits. One desert that I have always liked is orange pieces mixed together with shredded coconut and mixed together with a mild honey dressing.
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We hope you got benefit from reading it, now let’s go back to alton brown's turkey brine recipe. To cook alton brown's turkey brine you need 9 ingredients and 7 steps. Here is how you do it.
The ingredients needed to make Alton Brown's Turkey Brine:
- Get 1 cup kosher salt
- You need 1/2 cup light brown sugar
- Prepare 1 gallon vegetable stock
- Get 1 tbsp black peppercorns
- You need 1 1/2 tsp allspice berries
- You need 1 1/2 tsp chopped candied ginger
- Provide 1 gallon water, heavily iced
- Provide 1 5 gallon bucket (like a paint bucket but very clean)
- Provide 1 14 to 16 lb frozen young turkey
Steps to make Alton Brown's Turkey Brine:
- 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.
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