Alton's Roast Turkey
Serves: 5
Luisa Champlin
1 January 1970
Based on User reviews:
56
Spice
58
Sweetness
51
Sourness
40
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
Directions:
1
Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F
2
Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat
3
Stir occasionally to dissolve solids and bring to a boil
4
Then remove the brine from the heat, cool to room temperature, and refrigerate
5
Combine the brine, water and ice in the 5-gallon bucket
6
Place the thawed turkey (with innards removed) breast side down in brine
7
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
8
Preheat the oven to 500 degrees F
9
Remove the bird from brine and rinse inside and out with cold water
10
Discard the brine
11
Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels
12
Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes
13
Add steeped aromatics to the turkey's cavity along with the rosemary and sage
14
Tuck the wings underneath the bird and coat the skin liberally with canola oil
15
Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes
16
Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F
17
Set the thermometer alarm (if available) to 151 degrees F
18
A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting
19
Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving