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MagiePerdu 11-06-2008 07:43 AM

How do you Cook your Turkey?

This is Alton Brown's recipe. The preparation is a little involved, but it makes a very tender, moist bird!


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
1/2 tablespoon allspice berries
1/2 tablespoon 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 the turkey over once, half way through brining.

A few minutes before roasting, heat your oven to 500 degrees. 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 the brine and rinse thoroughly, inside and out with cold water. Toss the brine, you're through with it.

Place the bird on roasting rack inside your roasting pan, or a wide, low pan and pat dry with paper towels. Add the steeped aromatics to the breast cavity along with rosemary and sage. Tuck back wings and coat the whole bird liberally with canola (or other neutral) oil.

Roast your turkey on the 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.

Kathy 11-06-2008 07:22 PM

In a Reynold's oven bag. Moist turkey every time! The turkey gets brown and creates lots of it's own juices for gravy.

Modemouth 11-06-2008 07:26 PM

In a roasting pan with a tent until last 1/2 hour or so. It is always juicy and perfect. DH bastes it but I don't bother.

Michelle 11-06-2008 08:46 PM

I have done mine like Alton for years.. nothing better than a brine. The flavors get absorbed into the meat and the white meat is also very moist. Cant go wrong with Alton! :thumbsup:

Krissy 11-07-2008 02:07 AM

Never cooked one.....

pepper60 11-07-2008 02:11 AM

In the oven ~~~~

Dartman 11-07-2008 04:18 AM

Deep fried.....only way to go. Once you've ate one like this oven baked will never do.

txdarcie 11-07-2008 09:39 AM

I agree- give me fried or give me nuttin!

Dartman 11-07-2008 11:05 AM


Originally Posted by txdarcie (Post 600408)
I agree- give me fried or give me nuttin!

Never hurts to agree with me!!!!!!!!!!!

Mingo831 11-07-2008 06:23 PM

I'll admit, I have only, if I remember correctly, cooked one on my own, well Mom was

I go where someone else does the bird and I do alot of the other dishes

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