[THANKSGIVING-RECIPE] Good Eats Roast Turkey

Good Eats Roast Turkey

Yield: 10 To 12 Servings

1 (14 to 16 pound) frozen young turkey

For the brine:

1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 TBS black peppercorns
1/2 TBS allspice berries
1/2 TBS candied ginger
1 gallon iced water

For the aromatics:

1 red apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves sage
Canola oil

Combine all brine ingredients, except
ice water, in a stockpot, and bring
to a boil.

Stir to dissolve solids, then remove
from heat, cool to room temperature,
and refrigerate until thoroughly chilled.

Early on the day of cooking, (or late
the night before) combine the brine
and ice water in a clean 5-gallon bucket.

Place thawed turkey breast side down
in brine, cover, and refrigerate or set
in cool area (like a basement) for 6 hours.

Turn turkey over once, half way through brining.

A few minutes before roasting, heat oven to 500
degrees F.

Combine the apple, onion, cinnamon stick, and
cup of water in a microwave safe dish and microwave
on high for 5 minutes.

Remove bird from brine and rinse inside and out with
cold water. Discard brine.

Place bird on roasting rack inside wide, low pan
and pat dry with paper towels.

Add steeped aromatics to cavity along with rosemary
and sage.

Tuck back wings and coat whole bird liberally with
canola (or other neutral) oil.

Roast on lowest level of the oven at 500 degrees F.
for 30 minutes.

Remove from oven and cover breast with double layer
of aluminum foil, insert probe thermometer into
thickest part of the breast and return to oven, reducing
temperature to 350 degrees F.

Set thermometer alarm (if available) to 161 degrees.

A 14 to 16 pound bird should require a total of
2 to 2 1/2 hours of roasting.

Let turkey rest, loosely covered for 15 minutes before carving.

Recipe courtesy Alton Brown
Show: Good Eats
Episode: Romancing the Bird
(A Good Eats Thanksgiving)

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