How to Prepare Quick Alton Brown's Turkey Brine

Hello everybody, it’s Brad, welcome to our recipe page. Today, we’re going to make a special dish, alton brown's turkey brine. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Alton Brown shows how to make a simple brine. Have you downloaded the new Food Network Kitchen app yet? Try brining your bird to enhance the flavor. This video is part of Good Eats Thanksgiving Special show hosted by Alton Brown.

Alton Brown's Turkey Brine is one of the most popular of current trending foods on earth. It is appreciated by millions daily. It is simple, it is fast, it tastes yummy. They are fine and they look wonderful. Alton Brown's Turkey Brine is something that I’ve loved my entire life.

To begin with this particular recipe, we must prepare a few ingredients. You can have alton brown's turkey brine using 9 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Alton Brown's Turkey Brine:

1. Get 1 cup kosher salt
2. Take 1/2 cup light brown sugar
3. Get 1 gallon vegetable stock
4. Make ready 1 tbsp black peppercorns
5. Take 1 1/2 tsp allspice berries
6. Take 1 1/2 tsp chopped candied ginger
7. Prepare 1 gallon water, heavily iced
8. Get 1 5 gallon bucket (like a paint bucket but very clean)
9. Get 1 14 to 16 lb frozen young turkey

Full of seasonal flavors like ginger, allspice, apple and sage, Alton Browns brined Good Eats Roast Turkey is an instant Thanksgiving classic. Alton's brine is elaborate, similar to a marinade that functions as a brine. The liquid is a combination of vegetable stock and heavily iced water that quickly cools the brine Have you tried Alton Brown's roast turkey? What did you think of it?

Instructions to make Alton Brown's Turkey Brine:

1. 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.
2. 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.
3. 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.
4. Tuck the wings underneath the bird and coat the skin liberally with canola oil.
5. 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.
6. 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.
7. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.

The liquid is a combination of vegetable stock and heavily iced water that quickly cools the brine Have you tried Alton Brown's roast turkey? What did you think of it? Or is there another turkey recipe you swear by every year? Alton identified some problems with the wet brined turkey. The skin doesn't crisp up well, the drippings are too salty for gravy making, and if you brine it too But that crispy, brown skin, and how flavorful the meat is will make them forget what a traditionally cooked turkey looks like.

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