So today I started brining a turkey to cook later today. I’m using Alton Brown’s brining recipe (posted below). It’s not too bad, plus the bird comes out juicy and brown. Can’t ask for much more than that.
I’m just happy to use up a 14lb turkey before we move. This week will be many turkey sandwiches and maybe turkey breakfasts (if I don’t pack up the spices accidentally).
Anwyay, quick update.
Later kids!
Good Eats Roast Turkey
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 turkey over once, half way through brining.
A few minutes before roasting, heat 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 brine and rinse inside and out with cold water. Discard brine.
Place bird on roasting rack inside wide, low pan and pat dry with paper towels. Add steeped aromatics to cavity along with rosemary and sage. Tuck back wings and coat whole bird liberally with canola (or other neutral) oil.
Roast on 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.
Our little family currently consists of Darryl, me, along with our pups Lucas & Lily. We've been together for 14 years now, and we love every minute of it. I enjoy all types of crafty things such as knitting, crocheting, photography, sewing, and making cards. Darryl enjoys gaming (both PC and PS3), playing guitar, cooking, and just veggin out. Lucas and Lily just love to sleep, eat, and pets.
I think it’s awesome you guys sold your house so fast! That’s a real blessing from God for sure!
Kate turns one this saturday speaking of blessings from God
I can’t blieve she’s a year old already!
we’re doing burgers and Brats and other Fixin’s if ya’ll’s (haha double ‘) like to come by drop me an email and I’ll send yous our address
hehe
Hey Krystal!!! Nice hearing from you again.
We’d love to come by, but Saturday will be our official “moving” day. We’re hoping to be out of this house completely by that day and just relax and get drunk on the Lords day (j/k).
Oh yea, I found something interesting I wanted to show you and get your opinion on about the holocaust. Is your email still the “maive” one?
Here’s an early happy birthday blessing to Kate.
Ya’ll are blessed.
yep Maivestar@hotmail.com but if it’s that non sense you where talking about how the holocaust didn’t happen I don’t want to read it
lol
Happy 4th you guys!
Hope the move went okay and you all are well.