Roasted Turkey

I wanted to try a new turkey recipe this year so I went online to search for some recipes. I found an Alton Brown recipe that sounded interesting and delicious on the Food Network. Due to a busy week, I made the brine the night before I needed it. I let the turkey soak in the brine for 12 hours before roasting. The aromatics were steeped in the microwave before putting them in the cavity of the bird which I thought was clever. This turkey was simply seasoned with vegetable oil and black pepper. The turkey roasted for a few hours and turned out beautiful–the skin was crisp and golden and the meat was tender, juicy, and flavorful. We all thought this roasted turkey was delicious.

How to Make a Roasted Turkey

Thaw the turkey completely in the refrigerator for a few days before roasting.

Make the brine by combining the turkey stock, salt, brown sugar, black peppercorns, allspice berries, and candied ginger together in a saucepan over medium-high heat. Bring to a boil. Stir well and set aside to cool completely. Refrigerate the brine until you need to use it.

12 hours prior to roasting, add 1 gallon of ice-cold water to the brine; stir to mix well. Remove the giblets from the turkey cavity and rinse with cold water. Place the turkey, breast side down, in the brine. Use a plate to keep the turkey submerged if needed. Cover the brine container with a lid and refrigerate for 12 hours.

Preheat the oven to 500 degrees. Line a roasting pan with a roasting rack.

Remove the turkey from the brine and rinse well, inside and out. Pat very dry with paper towels then place on a roasting rack in a roasting tray. Slather vegetable oil all over the turkey then season with freshly cracked black pepper.

Place the water, apple, onion, and cinnamon stick in a microwave-proof bowl and cook on high for five minutes.

Add the steeped aromatics to the turkey cavity along with the sage leaves and the rosemary sprigs. Tie the legs together with twine.

Place the turkey in the HOT oven for 30 minutes. REDUCE the heat to 350 degrees and place a meat thermometer in the thickest part of the breast then set alarm for 161 degrees, roast for about 2½-3 hours. Let the turkey rest for at least 15 minutes prior to carving. Enjoy!

Roasted Turkey

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Prep Time: 12 hours 30 minutes

Cook Time: 3 hours

Total Time: 15 hours 30 minutes

Course: Main

Author: Pam - For the Love of Cooking / Original recipe by Alton Brown on Food Network

Ingredients

• 
  
• Brine:
• 1 cup kosher salt
• ½ cup light brown sugar
• 1 gallon vegetable stock
• 1 tbsp black peppercorns
• 1 ½ tsp allspice berries
• 1 ½ tsp candied ginger chopped
• 1 gallon ice-cold water
• 
  
• Turkey:
• 13 lb turkey
• Vegetable oil
• Freshly cracked pepper to taste
• 1 cup of water
• 1 red apple sliced into wedges
• ½ sweet yellow onion sliced into wedges
• 1 cinnamon stick
• 6 sage leaves
• 1 large sprig of rosemary

Instructions

• Thaw the turkey completely in the refrigerator for a few days before roasting.
• Make the brine

  by combining the turkey stock, salt, brown sugar, black peppercorns, allspice berries, and candied ginger together in a saucepan over medium-high heat.
• Bring to a boil.
• Stir well and set aside to cool completely.
• Refrigerate the brine until you need to use it.
• 12 hours prior to roasting

  , add 1 gallon of ice-cold water to the brine; stir to mix well.
• Remove the giblets from the turkey cavity and rinse with cold water.
• Place the turkey, breast side down, in the brine. Use a plate to keep the turkey submerged if needed.
• Cover the brine container with a lid and refrigerate for 12 hours.
• Preheat the oven to 500 degrees.
• Remove the turkey from the brine and rinse well, inside and out.
• Pat very dry with paper towels then place on a roasting rack in a roasting tray.
• Slather vegetable oil all over the turkey then season with freshly cracked black pepper.
• Place the water, apple, onion, and cinnamon stick in a microwave-proof bowl and cook on high for five minutes.
• Add the steeped aromatics to the turkey cavity along with the sage leaves and the rosemary sprigs.
• Tie the legs together with twine.
• Place the turkey in the HOT oven for 30 minutes.
• REDUCE the heat to 350 degrees and place a meat thermometer in the thickest part of the breast then set alarm for 161 degrees, roast for about 2½-3 hours.
• Let the turkey rest for at least 15 minutes prior to carving. Enjoy!

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