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 - 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 - 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.