Good Eats Roast Turkey

TOTAL TIME: 9 hr 45 min
Prep: 15 min
Inactive Prep: 7 hr
Cook: 2 hr 30 min
 
YIELD: 10 to 12 servings
LEVEL: Easy

ingredients

  • 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 tablespoon black peppercorns
      • 1 1/2 teaspoons allspice berries
      • 1 1/2 teaspoons chopped candied ginger
      • 1 gallon heavily iced water
        FOR THE AROMATICS:
        • 4 sprigs rosemary
        • 6 leaves sage
        • Canola oil
        recipe tools
        • COMMENT ON THIS PROJECT

              

          Sign in

          All fields are required.

          E-mail Address:

          Password:

          Remember me on this computer

          Signing in

          Please enter your email address and we will send your password

          E-mail Address

          Your password has been sent and should arrive in your mailbox very soon.

          Not a member?

          Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

          It's free and easy.

        • Print Recipe

        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.

        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.

        COMMENT ON THIS PROJECT

            

        Sign in

        All fields are required.

        E-mail Address:

        Password:

        Remember me on this computer

        Signing in

        Please enter your email address and we will send your password

        E-mail Address

        Your password has been sent and should arrive in your mailbox very soon.

        Not a member?

        Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

        It's free and easy.

        Review This Recipe

        You must be logged in to review this recipe.

        5

        Newest Ratings and Reviews

        Read all 12 reviews

        • on November 24, 2012

          Flag

          Tasty? WOW! Everyone raved how moist and delicious the turkey was! It was gorgeous!
          It is my go to Thanksgiving recipe from now on!
          Way to go Alton!
          Thank you very much.

          people found this review Helpful.
          Was this review helpful to you? Yes | No
        • on November 18, 2012

          Flag

          Have used this method for preparing the turkey for the past 5 years. It is easy, and produces the most flavorful and moist turkey every single time.

          people found this review Helpful.
          Was this review helpful to you? Yes | No
        • on September 29, 2012

          Flag

          Hands down the best turkey I have ever made! I have substituted the veggie broth (I was out of it for beef. I only had crystallized ginger so I used that. I have also just used a turkey breast, which can be kind of dry! Not so with this method!

          people found this review Helpful.
          Was this review helpful to you? Yes | No
        Advertisement

        On TV

        *ALL TIMES EASTERN
        ON AIR
        NOW
        TONIGHT
        10:00
        PM

        what's hot

        Carnival Eats

        Get Cooking Channel on your TV.