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Excellent Turkey Recipe

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Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: November/23/2011 at 11:49
Chris Farris View Drop Down
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Got this in an email.
 

Hello Chris:

 

Over the years, many of us here at SiteSolutions gather together this week for a company Thanksgiving diner and celebration.

 

We have a favorite recipe that everyone here loves and we wanted to share it with you. The credit for the recipe goes to Alton Brown of Food TV. Follow it exactly and you'll have the most flavorful and moist turkey you've ever had. If you try it, let us now how it turned out. Enjoy.

 

Happy Thanksgiving from all of us at SiteSolutions.

 

============

 

WATCH THE VIDEOS. THE PREPARATION AND COOKING ARE NOT THE NORM.

 

Main Page:

http://www.foodnetwork.com/recipes/alton-brown/good-eats-roast-turkey-recipe/index.html

 

Videos:

http://www.foodnetwork.com/altons-good-eats-roast-turkey-how-to/video/index.html

 

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

 

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.

 


Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: November/23/2011 at 12:51
Bigdaddy0381 View Drop Down
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Sounds great.
 
I take and soak my turkey in 7up for 24 hours and then injekt (tech term) with lemon pepper or a mild cajun sauce. Then smoke for around 12 hours.  Yummie.
 
 
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: November/23/2011 at 14:18
Kickboxer View Drop Down
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Menu:

Parsnip vichyssoise, check
cranberry and cherry relish, check
Calvados sauce/gravy, check
acorn squash, check, ready for final warming
apple and pear compote... in work
cornbread, sausage and portabella mushroom dressing, in work
cherry pie... next
apple pie... next to next
sourdough/yeast rolls... ready to rise and bake
Turkey will be dutch oven roasted in a grand marnier sauce, stuffed with the dressing, of course
Mashed potatoes
Green beans

I liked a lot of flavors...
Happy Thanksgiving...

Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: November/23/2011 at 21:03
billyburl2 View Drop Down
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Dan, do you have time to pick me up at the airport? Sounds yummy!
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: November/23/2011 at 22:21
jonoMT View Drop Down
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I thought the Calvados was for the cook. I don't have to roast the birds for tomorrow, but got a turkey for us...thought I'd try this Alton Brown recipe too.
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