Ultimate Brined Roast Turkey
Elevate your Thanksgiving feast with this Ultimate Brined Roast Turkey recipe, inspired by Alton Brown. This method emphasizes the importance of brining for achieving that perfectly moist and succulent turkey, even in the oft-dreaded white meat. With a blend of savory and aromatic ingredients, this turkey is bursting with flavor. Not only is this recipe efficient and budget-friendly (using water for the brine instead of stock), but it also transforms your perception of turkey. This dish confidently delivers tender, juicy meat that will have everyone at the table raving about how incredible turkey can taste. Perfect for the holiday season or any family gathering.
16
Servings
219
Calories
15
Ingredients
Ingredients
Frozen young turkey
1 (16 lb, thawed)
Kosher salt
1 (cup)
Light brown sugar
1/2 (cup)
Vegetable stock
1 (gallon)
Black peppercorns
1 (tablespoon)
Allspice berries
1/2 (tablespoon)
Candied ginger
1/2 (tablespoon)
Ice water
1 (gallon)
Red apple
1 (sliced)
Onion
1/2 (sliced)
Cinnamon stick
1
Water
1 (cup)
Rosemary
4 (sprigs)
Sage
6 (leaves)
Canola oil
(for coating)
Instructions
1
In a large stock pot, combine kosher salt, light brown sugar, vegetable stock, black peppercorns, allspice berries, candied ginger, and one gallon of water. Bring to a boil.
2
Stir the mixture well until the salt and sugar have completely dissolved. Remove from heat and allow it to cool to room temperature. Once cooled, refrigerate until thoroughly chilled.
3
On the day of cooking (or the night before), mix the chilled brine with one gallon of ice water in a clean five-gallon bucket.
4
Carefully place the thawed turkey, breast side down, into the brine. Cover it securely and refrigerate or keep in a cool area (like a basement) for 6 hours, turning the turkey halfway through brining.
5
Preheat your oven to 500°F about 20 minutes before you're ready to roast.
6
In a microwave-safe dish, combine sliced apple, onion, cinnamon stick, and one cup of water. Microwave on high for 5 minutes to infuse the flavors.
7
Once the brining time is up, remove the turkey from the brine. Rinse the inside and outside of the bird thoroughly with cold water and discard the brine.
8
Place the turkey on a roasting rack inside a wide, low roasting pan. Pat the skin dry with paper towels to ensure a crispy exterior.
9
Stuff the cavity of the turkey with the warmed apple-onion mixture, along with the sprigs of rosemary and leaves of sage.
10
Tuck the wings back and coat the entire turkey generously with canola oil to promote browning.
11
Roast the turkey on the lowest rack in the oven at 500°F for 30 minutes to achieve a golden skin.
12
After 30 minutes, remove the turkey from the oven and cover the breast with a double layer of aluminum foil. Insert a probe thermometer into the thickest part of the breast and lower the oven temperature to 350°F.
13
Set the thermometer alarm (if equipped) to 161°F for the perfect doneness.
14
Plan for a total cooking time of 2 to 2.5 hours for a 14-16 pound turkey.
15
Once cooked, let the turkey rest, loosely covered, for 15 minutes to allow the juices to redistribute before carving.
Nutrition Information
9.4g
Fat
9.4g
Carbs
17.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main benefit of brining the turkey?
Brining ensures that the turkey, especially the white meat, remains perfectly moist and succulent while being infused with savory and aromatic flavors.
How long should the turkey be brined?
The turkey should be brined for 6 hours, and it should be turned halfway through the process.
At what temperature should the turkey be roasted?
The turkey starts roasting at a high temperature of 500°F for the first 30 minutes, then the oven temperature is lowered to 350°F for the remainder of the cooking time.
What is the target internal temperature for the turkey?
The turkey is done when a probe thermometer inserted into the thickest part of the breast reaches 161°F.
How many servings does this recipe yield?
This recipe provides approximately 16 servings.
What size turkey is recommended for this recipe?
A 14 to 16-pound frozen young turkey, thoroughly thawed, is recommended.
What are the primary ingredients in the brine?
The brine consists of kosher salt, light brown sugar, vegetable stock, black peppercorns, allspice berries, candied ginger, and water.
Should the turkey be rinsed after brining?
Yes, once brining is complete, you must rinse the inside and outside of the bird thoroughly with cold water and discard the used brine.
How do I ensure the turkey skin is crispy?
To achieve crispy skin, pat the turkey dry with paper towels after rinsing and coat the entire bird generously with canola oil before roasting.
What aromatics are used to stuff the turkey cavity?
The cavity is stuffed with a warmed mixture of sliced red apple, onion, and a cinnamon stick, along with fresh rosemary sprigs and sage leaves.
Why is the apple and onion mixture microwaved before stuffing?
Microwaving the mixture with water for 5 minutes helps to infuse the flavors before they are placed inside the turkey.
What is the total estimated roasting time?
For a 14-16 pound turkey, the total cooking time is generally between 2 to 2.5 hours.
When should I apply aluminum foil to the turkey?
After the initial 30 minutes of roasting at 500°F, remove the turkey and cover the breast with a double layer of aluminum foil to prevent over-browning.
How long should the turkey rest after cooking?
The turkey should rest, loosely covered, for 15 minutes before carving to allow the juices to redistribute.
What rack position should be used in the oven?
The turkey should be roasted on the lowest rack in the oven.
What type of oil is recommended for coating the turkey?
Canola oil is recommended to promote even browning and a crispy exterior.
Is this recipe budget-friendly?
Yes, the recipe suggests using a gallon of ice water in the brine to keep costs down compared to using all vegetable stock.
Can I brine the turkey the night before?
Yes, you can prepare the brine and start the process the night before or on the day of cooking.
How many calories are in one serving?
There are approximately 219 calories per serving.
How much protein is in a serving?
Each serving contains about 17.5g of protein.
What is the fat content per serving?
The fat content is approximately 9.4g per serving.
Who inspired this specific turkey recipe?
This recipe is inspired by the methods of Alton Brown.
What type of salt should be used?
The recipe specifically calls for one cup of kosher salt.
What is the carbohydrate count per serving?
There are approximately 9.4g of carbohydrates per serving.
How much vegetable stock is required?
One gallon of vegetable stock is used for the initial brine boil.
What spices are used in the brine?
The brine is spiced with black peppercorns, allspice berries, and candied ginger.
Do I need a special container for brining?
A clean five-gallon bucket is suggested for mixing the brine and submerging the turkey.
What should I do with the turkey wings?
Tuck the wings back behind the bird before roasting for a neater presentation and even cooking.
Is there a specific way to place the turkey in the brine?
The turkey should be placed breast side down into the brine solution.
Can I use fresh ginger instead of candied ginger?
The recipe specifies candied ginger, which adds a unique sweetness and spice to the brine flavor profile.