Good Eats Roast Turkey

Total Time:
9 hr 45 min
Prep:
15 min
Inactive:
7 hr
Cook:
2 hr 30 min

Yield:
10 to 12 servings
Level:
Easy

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
Watch how to make this recipe. 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.

  • Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.

  • Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.

  • Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.

  • Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.


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Pairs Well With
Pinot Noir

Delicate, floral red wine

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4.9 5235
Thanksgiving is the best holiday, and my most important meal to prepare for my ridiculously large family.  This recipe is a game changer.  I recommend making the veggie broth from your local produce section, but is not of primary importance.  Follow this recipe and you will win "Best Turkey I Have Ever Tasted" award. Watch the vids too Alton will keep you calm. item not reviewed by moderator and published
Best turkey recipe ever! item not reviewed by moderator and published
Tried this at Thanksgiving and again at Christmas.  Best turkeys we ever had.  Flavorful and moist!  Thanks Alton! item not reviewed by moderator and published
The best turkey recipe that I have tried. I usually put butter and herbs under the skin and that is good but this is the most moist breast I have ever tasted!  item not reviewed by moderator and published
Absolutely the best, very best turkey recipe in existence. We have been doing it for 5 years and have no plans of ever changing. Juicy, flavorful and easy as heck to make. You cannot go wrong. The 5200 five star review are accurate folks, and here is one more.  item not reviewed by moderator and published
Works perfectly every single year.  item not reviewed by moderator and published
I have used this recipe for many year with much success!!  I highly recommend brining your turkey before roasting, smoking or frying.  item not reviewed by moderator and published
i will make it home,<br /> item not reviewed by moderator and published
I used this recipe for my first ever turkey. PERFECT. I will definitely use this method again. The turkey was so moist and flavorful. I used a frozen turkey that had solution injected before hand and it did not affect the flavor at all. Can't wait to use this method again! item not reviewed by moderator and published
<span>Excellent recipe, almost foolproof with one exception. This recipe fails to mention the aluminum foil covering necessary from the breasts and legs getting darker than what one would.</span><br /> item not reviewed by moderator and published
I tried this for the first time tonight. I am cooking a 16 pound turkey. I allowed 2 1/2 hours it has been 3 1/2 hours and still not to temp.  item not reviewed by moderator and published
amazing  item not reviewed by moderator and published
I've been using this recipe for 4 years and the turkey comes out perfect every time!  This recipe is simple to follow and the turkey turns out great, thanks Alton! item not reviewed by moderator and published
The first year my turkey came out perfect. Right amount of flavor. I did not brine the turkey for the recommended hours-I didn't have enough time. I did it for 4hrs. I used a roasting pan and my wings were not crispy enough, I recommend the flat sheet described in the directions. This is my definite go to turkey recipe!!! It's so easy and fool-proof!  item not reviewed by moderator and published
this was my first year hosting Thanksgiving for my family and my very first turkey. It was tender, moist, and delicious. Very easy to make! I'll definitely use this recipe and technique again! Thank you! item not reviewed by moderator and published
Hosted Thanksgiving dinner for the first time. I followed Alton's recipe for roast turkey and oh my, it was so delicious! All of the meat was juicy and flavorful. I will use this recipe again and again and again. So YUMMY!!! item not reviewed by moderator and published
Alton just  finished watching your very detailed and informative video! If we decide to do a Turkey which is very likely for Christmas eve dinner. For family comming for winter holiday from Mexico and to spend New Yeras here in Las Vegas as well. Something they have been doing for tha las two or three yrs. in a row. . . . Thank you very much will follow your instruction to the dot!<div><br /></div> item not reviewed by moderator and published
Help!  I put the 14 lb bird in a hot brine... somehow missed the part about cold brine.  Brined it for 1 1/2 days.  Just baked it and it smells and looks perfect but am I going to poison my family if we eat it?  Thanks! item not reviewed by moderator and published
My 22 lb bird is still in brine right now from last night. Approx how long would that take to cook (first time making a whole turkey), also this is absolutely no need to baste??  item not reviewed by moderator and published
Please help, I started brining a 17 lb turkey about 11 hrs ago, and the turkey was not completely thawed.  Figured it would finish thawing after a few hours in the brine.  Still not completely thawed,  so brought it into room temp (still in brine). I have 4 hrs before it needs to start cooking.  What should I do? Concerned about meat being dry if solution wasn't able to completely penetrate the meat.  item not reviewed by moderator and published
amazing! First time I have ever cooked a turkey, and I must say, this is the best turkey I have ever had. If I could give the recipe 6 stars, I would. item not reviewed by moderator and published
Juicy, this recipe never lets me down for the 4 years I've been doing it. item not reviewed by moderator and published
THANK YOU ALTON!  The juiciest white meat ever!  I've been cooking turkeys for 15 years. My family told me that this is the best turkey I've made.  I have to agree with them. It was so juicy and tender. I cheated and bought a brined turkey from Trader Joe's sine I work there. I rinsed it throughly and didn't add any salt when I seasoned it. That's super hard for me because I love salt!  The flavor was delicious!  The pan drippings made a great gravy. I actually salted my own plate a little. My family doesn't like salty food anyway so it was perfect. No smoke at 500 degrees but I always pour broth in my pan.  I also make sure my oven is cleaned before the holidays. I love that there is now need for basting. I was able to focus on my side dishes. This recipe is a definite keeper!   item not reviewed by moderator and published
Was my first time making a turkey and this recipe was a complete success!!! Followed the recipe to the tee, and was left with a flavorful, juicy and delicious turkey!!! Yayyyy!! item not reviewed by moderator and published
I've cooked two turkeys now.  One a disaster and this one which was perfect!  Great and easy recipe. item not reviewed by moderator and published
<span>This turkey was incredible!  First time using a brine.  I had a 13 lb fresh turkey, brined it overnight breast side down in the fridge using a cooking bag and the bottom meat drawer, it was completely covered with brine so I didn't bother flipping (luckily no leaking). Followed the recipe for roasting, 500 for 30 mins, insert probe and cover breast, then the alarm went off around 1 hr 40 mins later at 161 degrees.  The bird had a pop-up timer, which actually didn't pop up until 5 mins after resting the bird out of the oven.  The dripping weren't salty at all, used them for awesome gravy!  The breast meat was incredibly moist. I have dark meat lovers who actually preferred the breast this year!  This is definitely my new recipe for turkey!</span><br /> item not reviewed by moderator and published
How would I go about stuffing my bird, while still using this recipe? item not reviewed by moderator and published
<p>my apologies if this is posted twice:</p><p><br /></p><p>Tried this for the first time, but have some questions.</p><p>I did the brine, wrapped the bird in plastic bags tightly, fully submerged, rotated it a few times and left it there over night.</p><p><br /></p><p>Set the target temp to 161.  Took an 18 pound bird 2 hours and 45 minutes to reach the desired temperature.  I let the bird stand about 20 minutes.  When I carved it, juice flowed everywhere, and it was a touch on the pink side.  The joints of the wings and legs seemed to have more red tinge as well, and later as I carved the carcass all the way down, there was a distinct redness..... This bird was definitely on the rare side.  Is this the result that others have gotten??</p><p><br /></p><p>So next time I will cook it longer, just how to do that is the question???  Maybe drop the temp to 300 and cook it for another hour, or just take it to 165 degrees at 350.  Any thoughts.</p><p><br /></p><p>The flavor was good.  The meat was moist.  Will definitely try this again.  </p> item not reviewed by moderator and published
My first turkey ever! Came out great. Used a Giant Eagle 21 pounder. It had an 8% enhanced solution but I brined it anyway. Made 1.5 times the brine, but honestly didn't need the extra. Used an iGrill2 to watch the temp of the thigh and breast. They showed 161 in about 2 hours. Fearful of a raw turkey, I dropped temp to 300 and cooked about 4 hours total. Temps showed about 175-179 everywhere. The red button had not popped yet. Turkey was pleanty done. I used the foil triangle shown in the video. Did not need a bag. Did not come out dry. I did put about 1/4 inch water/chicken broth in pan to catch the drippings. Followed the food network classic turkey gravy recipe to use the neck and giblets to make gravy. I didn't have candied ginger or cinnamon stick so I omitted them. Still came out great.  item not reviewed by moderator and published
Really a FANTASTIC recipe. Turkey was just perfect. Best one yet. I followed it as much as I could . I always make a fresh herb butter to baste the breast and leg under the skin.. This is it, I will search no more. This recipe has just become part of the family.<div>Thank you very much Alton.</div> item not reviewed by moderator and published
<span>I've been told to not brine a pre-basted frozen turkey. If I brine it, will it ruin the turkey or make it super salty?</span><br /> item not reviewed by moderator and published
This is 3rd year using Good Eats Turkey recipe. It works. Moist and tasty bird every time. The turkey triangle really helps keep breast meat from over cooking.  item not reviewed by moderator and published
Amazingly easy and tasty!  Thanks Alton!  item not reviewed by moderator and published
Excellent! I follow the recipe exact...and then add strips of bacon on top. Yum!! item not reviewed by moderator and published
This is my forth year using this recipe.   Family loves it and I smoke it every years. item not reviewed by moderator and published
D item not reviewed by moderator and published
I cooked the turkey for the first time for my family.  I am happy that I found this recipe.  My turkey came out nice and brown.  It is also tasty. Thank you very much Alton.  I will definitely use this recipe again.    item not reviewed by moderator and published
This turkey always turns out so flavorful and moist, it has become a family favorite! My dilemma this year is that the turkey is just over 20 pounds. Should I roast it at 500 degrees for a little longer than the 30 minutes or cook it for a longer at 350 degrees, any suggestions? item not reviewed by moderator and published
I make this recipe every year just pulled my beautiful brown bird out of the oven came out perfect thank you alton brown! item not reviewed by moderator and published
I love this recipe for turkey . I use it every year.  it comes out perfect every time. This is the only way my family will eat turkey. last year we did two turkeys. one with this recipe and one with out  everybody like the turkey made with this way better and I had no leftovers from it item not reviewed by moderator and published
I have made this recipe before and it came out great. However, this year I forgot to rinse the brine from the turkey before adding aromatics and placing in oven! Will this ruin the turkey? item not reviewed by moderator and published
Help!! I have used this recipe for 3 years, we love it! But, as soon as the turkey goes in the 500 degree oven, my ENTIRE house is filled with BILLOWs of smoke! We have tried adjustments, less oil, drying the pan right before the bird goes in so there is nothing to burn off, and now i just have a fan ready to go for the 30 minutes... Is this happening to anyone else???!!! item not reviewed by moderator and published
Awesome recipe... the science behind it is accurate and the flavor is great every time. I would really recommend purchasing the thermometer because time is really not the best way to Guage whether the bird is truly cooked. There are too many variables that may affect the bird's temperature that you would better go with a more accurate measuring of the bird's completion. item not reviewed by moderator and published
My family plans were cancelled. I put my turkey in brine at 9:30, would 6 hours of brine be ok for a 13lb turkey? Or should we just eat at like 8 haha.  item not reviewed by moderator and published
Do you cook the bird uncovered, then? item not reviewed by moderator and published
HELP! My 14 lb bird temp went up to 167 during first 30m @ 500. Now at 350 it remains at 171...take out and reposition thermometer or just let cook for 2 hours? item not reviewed by moderator and published
My turkey actually didn't look that brown after 3o minutes (at 480 adjusted for convection).  Should I hold off on the foil cover until it browns more? item not reviewed by moderator and published
happy thanksgiving .. item not reviewed by moderator and published
<div>Did anyone else have trouble with their solids not dissolving in the brine? My peppercorns and allspice berries would not dissolve at all!!! (I stirred and boiled to no avail, I even tried to crush them... no go)</div>BTW - I found whole Allspice Berries in a small package (so I didn't have to buy a ton that I wouldn't use) in Acme... <br /><br /> item not reviewed by moderator and published
Happy Thanksgiving All!! <div>I'm looking for info on how long a 21.5 LB bird should take.  Thanx,  Cheers! </div> item not reviewed by moderator and published
Any ideas on how long a 19 lb. bird would need to cook for this recipe? Also, I browned at 450 instead of 500 because another site said not to use the high heat on birds over 16 pounds. Thanks! item not reviewed by moderator and published
This is my favorite turkey recipe! I'm at my mother's house this year and she doesn't have a roasting pan and wants to use a bag. Has anyone had luck with a bag? Would I use the same aromatics? item not reviewed by moderator and published
For a15lb turkey, will it actually be ready in 3hrs.(1/2hr.@500°&amp;2 1/2@350°)?  I need it by 3pm so I was thinking of putting it in @11am. Or does it take longer? item not reviewed by moderator and published
Great every time  item not reviewed by moderator and published
If you want juicy turkey full of flavor, look no further. Great recipe! item not reviewed by moderator and published
Will this still turn out ok if I brine less than 8 hours? item not reviewed by moderator and published
Can I brine the turkey for 6 hours or does it have to be 8-16? I have a 20lb 'er.  item not reviewed by moderator and published
Does the total roasting time include the 30 minutes at 500? Or is it 2 - 2&amp;1/2 hours in addition to the 30 minutes at 500? item not reviewed by moderator and published
Every year I forget the ginger! Still comes out great. item not reviewed by moderator and published
Wicked good, use it every year  <br /> item not reviewed by moderator and published
7 years and counting using this recipe item not reviewed by moderator and published
The best ever. For the past 3yrs I have been using this recipe. Never had a moist turkey in my life.  item not reviewed by moderator and published
The best  item not reviewed by moderator and published
How long do you boil the brine? item not reviewed by moderator and published
Always great! item not reviewed by moderator and published
I've used this recipe for years and it's always incredible. item not reviewed by moderator and published
I've been using this method for years. Works every time; nice, juicy, goof proof turkey. item not reviewed by moderator and published
THE BEST HANDS DOWN ,  love this recipe!!   item not reviewed by moderator and published
Can my turkey be frozen when I brine it?  I just put it in the fridge yesterday.  Should I start brining it tonight if I want to make tomorrow? item not reviewed by moderator and published
Does this turkey recipe require just 15 minutes of resting time? I heard another FN chef state that a turkey should rest for a minimum of two hours before carving! item not reviewed by moderator and published
This has been my go - to Turkey recipe for several years now and the brine makes all the difference!  So juicy and delicious!  item not reviewed by moderator and published
I posted this earlier, but it doesn't look like it ever posted, so I apologize if this question shows up twice.  This will be my third year preparing Thanksgiving for a large group using this recipe and it is delicious.  The only issue I have is the fact that my kitchen fills up with smoke, to the point where the smoke alarms are going off while I am roasting at 500.  Someone mentioned before that Canola oil has too low of a smoke point, which is part of the problem.  Has anyone else had this issue and changed oil types?  Also, another recommendation was to add a quarter inch of water to the bottom of the roasting pan, however I want to make gravy with the drippings.  Do you think the water will evaporate enough not to water down the drippings, or would you dump the water when lowering the temp to 350?  Just curious what other people have done to combat the smoky kitchen. item not reviewed by moderator and published
Question I can't find the all berries,ginger candied and veggie stock. Is there a   Substitution I can use? Also Is the turkey frozen when putting it in the brine?  item not reviewed by moderator and published
I accidentally bought vegetable broth instead of stock, is this okay? item not reviewed by moderator and published
Have used this recipe before, great recipe.<div><br /></div><div>Wondering wether or not to take out bird and let come to room temp before placing in oven? It's what I do with all my other large proteins. Maybe this will help with all the cook time differentials in the bird.</div> item not reviewed by moderator and published
We've been using Alton Brown's turkey recipe for 5 years now. It is by far the best recipie that produces an amazing bird every time! We've even tried it against other great recipes, and there is no comparison in taste, flavor, and even overall serving appearance - this recipie wins every time. You won't be disappointed.  item not reviewed by moderator and published
I made this recipe last year and my turkey came out spectacular. However this year i'm making a far bigger turkey and I dont know what it is but the allspice berries and the ginger won't dissolve in such a big pot of brine (or soon to be brine) I remember that it took a great amount of time for the berries to dissolve last year. But this year, the waiting has just led to having less brine. Any tips? item not reviewed by moderator and published
Question - Alton's turkey recipe when preparing the brine I didn't add a whole gallon of water, just probably a liter to fit in the bucket I have, will that affect the flavor? Do I need to actually add more water? It's been marinating since Monday night.  item not reviewed by moderator and published
When adding the steeped aromatics to the turkey's cavity, do you add just the solids or the entire content of the bowl to the turkey's cavity? item not reviewed by moderator and published
<div>Can anyone clarify if the foil is needed when roasting the turkey in an electric roaster (i.e. the heating elements are on the bottom and sides of the metal pan and the breast is facing up towards the lid where there are no heating elements)?</div><div><br /></div>Been using this recipe for many years now- never had a bad turkey (even with the cheap store brand ones).  The secret to it's success is how the recipe addresses the two most common problems with turkeys- retaining moisture and cooking the white and dark meat to two different temperatures. item not reviewed by moderator and published
<span>How essential is it to turn the turkey halfway through brining?  I always make a mess when I do.</span><br /> item not reviewed by moderator and published
120 minutes/14 lb = 8.5, so 8.5 minutes per pound. Multiply that by how many pounds you have to determine roasting time.  item not reviewed by moderator and published
I have a frozen honeysuck young turkey with 9.5% natural solution. Should i brine or will it be to salty? item not reviewed by moderator and published
well at 2 hrs for 16lbs that's 7.5 min a lb <div>so could go by that</div> item not reviewed by moderator and published
does anyone know what the approximate total cooking time is for a 24 pound turkey? item not reviewed by moderator and published
I know temp and thermometer have the final say in terms of doneness.  However, because there will be many guests waiting and because there aree many other meal compoents needing to be completed at the right time some idea of cook time is necessary.  Does anyone know how long AB's recipe will need ffor a 23-24 lbs bird? item not reviewed by moderator and published
How long should I estimate cooking a 22lb turkey? Also, do you include the cinnamon stick while cooking? Thanks  item not reviewed by moderator and published
I've been using this recipe for the last 4 years. I will never go back to the cooking method my mother and grandmother used! This recipe allows you to cook faster, achieve better turkey skin color, and you get perfectly moist meat--every time. Just follow the instructions step-by-step. Don't ask about substitutions. You will not be disappointed! Invest in a probe thermometer!  They are a must in the cooking tool department. Not just for this recipe but for getting perfectly cooked meats of all kinds.  item not reviewed by moderator and published
Is the brine supposed to turn black in the frig...and ho we long can the brine stay in the frig beforeuse? item not reviewed by moderator and published
Did this last year. After cooking the Turkey upside down for half the roasting time to insure the juices go to the Breast, this method if far easier and the flavors are great!<div><br /></div> item not reviewed by moderator and published
Watch the video to thus recipe. It's the best turkey recipe I've ever used,  hands down. <div><br /></div> item not reviewed by moderator and published
In the recipe it says vegetable stock and in his videos he uses vegetable broth. Does anyone know if it matters or is either one fine? item not reviewed by moderator and published
Excellent item not reviewed by moderator and published
People if you watch the video's and read the instructions wouldn't be a need for the questions<div> Pretty self explanatory</div> item not reviewed by moderator and published
Do you still use the plastic roasting bag? item not reviewed by moderator and published
My store only had un-salted vegetable stock available - should I up the salt content in the brine?  item not reviewed by moderator and published
Can you put stuffing in the bird with the aromatics or will it throw off the turkey and the stuffing? item not reviewed by moderator and published
How long should an 11 lb turkey stay in the oven AFTER the temp is turned down to 350? item not reviewed by moderator and published
This will be my first time with this recipe. My turkey is only 8 lbs (there are only 2 of us) Any tips on how to alter this recipe for a smaller bird? Thanks! item not reviewed by moderator and published
Can I make this still if my mom wants to put her own stuffing in the bird? item not reviewed by moderator and published
15 minutes per lb.    I had to purchase a meat thermometer to be sure; be sure to let the bird rest item not reviewed by moderator and published
Don't eat that bird! Yes, your family will get sick. Good luck! item not reviewed by moderator and published
Fill the sink with cold water, change every 30 mins.. Quick defrost  item not reviewed by moderator and published
I would be sure I have the probe in the proper place and keep the heat as directed. Alton usually does high heat then drops the temperature and also covers the breast with an aluminum triangle. This allows the dark meat to go longer but protects the breast from over cooking, If you search, you should be able to see him do it. You can also flip the bird so the breast are down in the roaster----there are so many ways out there do tackle the very problem you described. Hope this is some help! item not reviewed by moderator and published
I think you would need to rinse it first before brining! If you add the aromatics to the brine which I once did one year it came out after cooking it very tasty not bad for being the first time ever cooking a Turkey. . . <div><br /></div> item not reviewed by moderator and published
Lool you better get on it! I used 500 at 30 for a 20 lb turkey and it wasnt quite brown enough so i broiled on high for an additional 5 minutes and it came out quite nicely. After that apply turkey shield as advised.. Also, before adding the shield i added 4 slices of thick smoked bacon. Keeps the breast extra juicy and helps with the gravy. item not reviewed by moderator and published
 no it just might be a little salty item not reviewed by moderator and published
I use butter instead item not reviewed by moderator and published
Hasn't happened to me. 500 is really hot and any oven leftovers may be the cause. I'd recommend a good cleaning. Canola oil has a very high smoke point, so that shouldn't be the culprit. item not reviewed by moderator and published
This happened to me once (in 8 years of using this recipe) and it was because some of the fat dropped outside of the pan and onto the bottom of the oven. Whole oven on fire, with flames. It wasn't a good situation. We put it out, I cried thinking I ruined T-Day, we wiped the smoke off the bird and put it back in the oven, and I kid you not it was totally fine. People had no clue it was "smoked". But that was the only time.<div><br /></div><div>So it could be that some of the juice is escaping and burning possibly. Heat isn't high enough for canola oil's smoke point and it's only 30 min. Are you using a normal oven or convection? Convection could affect it too with the heat circling maybe?</div> item not reviewed by moderator and published
Pointless, lol. Just season really well and cook.  item not reviewed by moderator and published
Yes item not reviewed by moderator and published
No,  after the 30 min put a foil triangle over the breast meat. If you watch the video it shows you how and when to do this.  item not reviewed by moderator and published
Reposition  item not reviewed by moderator and published
When you Brown the turkey for 30 minutes the thermometer should not be in.  item not reviewed by moderator and published
Reposition your therm. More than likey you were just hitting a bone.  item not reviewed by moderator and published
the peppercorns and allspice will not dissolve they just add flavor ... item not reviewed by moderator and published
:) item not reviewed by moderator and published
They are not meant to dissolve. They still add flavor to the brine. Ultimately, the main ingredients in a brine are salt and water with the purpose being to add moisture.  item not reviewed by moderator and published
It is my understanding that he didn't mean the larger spices but to dissolve the brown sugar and salt. You're fine! :) Happy Thanksgiving! item not reviewed by moderator and published
I made a 23 pounder one year. I just went with the 20 minutes a pound and use a thermometer to gauge the readiness of the bird. Good luck! item not reviewed by moderator and published
I made a 23 pounder once. I followed the 20 minutes per pound and used a thermometer to gauge the readiness of the bird. Good luck!   item not reviewed by moderator and published
Try to get the thermometer... each oven holds heat differently. It's just safer to monitor your bird  item not reviewed by moderator and published
I know I'm prob too late to be helpful now but I make a 24+ lb bird every year and it takes 4.5-5 hours. 21 will prob be in the 4-5 hr range. Guessing you were wondering when to put it in to plan for dinner at a certain time. item not reviewed by moderator and published
I have  a 19l bird and I'm roasting @ 350 for the initial 30 min.  It's in as I type, I'll let you know how it goes!<div><br /></div> item not reviewed by moderator and published
2 1/2 hours total roasting time. 30 min@500 &amp; 2 hours @ 350. Happy Thanksgiving! item not reviewed by moderator and published
See comments below item not reviewed by moderator and published
If you pull your turkey from the brine too soon, before it has reached equilibrium, then the meat will be super dry as the salt first pulls water from the bird before eventually reaching equilibrium with the brine outside. For a large bird like yours, you will need to brine at least 12 hours. It's far better to skip the brine if you don't have the time.  item not reviewed by moderator and published
One thing you can do if it's too late to brine is to combine the brine ingredients (ground instead of whole ingredients) with a couple sticks of softened unsalted butter. Stick the butter under the skin and cook as normal. Really helps with flavor and moisture item not reviewed by moderator and published
30 min. @500 then cook an additional 2.5 hrs....depending on size item not reviewed by moderator and published
Actually if you watch the How to Cook the Perfect Turkey video above the 2-2 1/2 hour time includes the 30 minute browning item not reviewed by moderator and published
Just until the salt dissolves.  item not reviewed by moderator and published
at medium-high heat, i just waited until it was an active boil, then i moved it off the heat, since it will maintain the temperature for a little bit before sloping down to cool. item not reviewed by moderator and published
Yes brine tonight. If you plan on eating your turkey tomorrow, yes it should already be thawed.  item not reviewed by moderator and published
I would let it rest 30min to an hour no longer  item not reviewed by moderator and published
Personal preference. But 2 hours and I think it would be cold.  item not reviewed by moderator and published
I have the exact same problem with smoke.  I hope someone can let us know what we are doing wrong. item not reviewed by moderator and published
Hmm... I used a olive oil and butter mixture and had no smoke issues. Hope that helps.. It was delicious! item not reviewed by moderator and published
Next year try avocado oil. It has a high smoke point and works like a charm. item not reviewed by moderator and published
It should be thawed before you place it in the brine (to allow the liquids to permeate the meat).  In years past, I couldn't find some of the ingredients and you can substitute, but I'm sure it affects the outcome to a small degree.  It's a wild guess, but chicken or beef bullion might work for the stock and I've used powered all spice and powered ginger in the past and it didn't have any negative effects. item not reviewed by moderator and published
Honestly, as long as there is enough salt and the bird is submerged you will be fine. You don't even really need anything else. The allspice berries and ginger in this recipe is so small in comparison to the liquid I don't think it will be a problem. I've made this turkey 4x and never could I actually taste the brine additives.  item not reviewed by moderator and published
Anonymous: In the video he says he uses broth which drove me crazy. Why post a video and a recipe that DO NOT match. Ugh... Moving on... I went by the recipe and am brining mine in unsalted vegetable stock. Stock has more depth than broth so I think it will make for a more full flavored bird. Hope that helps!  item not reviewed by moderator and published
Yes! Totally fine. Promise. You can you as sort of bird or veggie based broth, stock, bouillon, etc etc.  item not reviewed by moderator and published
My turkey is in this brine right now, though I didn't have whole allspice berries or candied ginger. Instead I went with ground allspice and black pepper and gran garlic. I don't think the allspice berries will ever fully dissolve, kind of like a peppercorn. The ground spices should bloom a little more fully in the brine giving a more pronounced flavor. You could probably remove the berries and crush them and return to the pot, or add some ground spices. item not reviewed by moderator and published
As long as the bird is submerged you are ok. Be careful when brining for too long...especially with a frozen bird. It could produce a mushy texture. You can rinse the bird today and let it sit uncovered in the fridge until time to roast tomorrow. It will help crisp the skin.  item not reviewed by moderator and published
As long as the turkey is submerged it should be OK. It may be more salty but you probably won't be using the drippings from the turkey for gravy anyhow. Be careful not to let your turkey brine too long. It could produce a mushy texture. Especially with a frozen bird. Anne Burrel has a long brine recipe and recommends taking the bird from the brine and letting it sit uncovered in your fridge the day before roasting. This will help produce a crisp skin. Good luck item not reviewed by moderator and published
I've just always added the solids. It turns out just fine. item not reviewed by moderator and published
I didn't flip it one year and it turned out just as good as all the other years I did it with the flip. I wouldn't sweat it. The important thing is to try to keep the entire bird submerged.  item not reviewed by moderator and published
Thanks! First time hosting and making a turkey so sorry for all the questions, but.... Do I leave the cinnamon stick in the cavity while roasting? And can I allow the turkey to sit for about an hour before carving?  item not reviewed by moderator and published
It won't be too salty to eat but you will be unable to use the drippings for gravy. Alton's recipe calls for a frozen turkey but I have used fresh also with similar results. item not reviewed by moderator and published
5 - 5 1/2 hours at 350 item not reviewed by moderator and published
Does that include the 30 mins at 500?<div><br /></div> item not reviewed by moderator and published
The general rule of turkey is 10 to 12 minutes per pound  item not reviewed by moderator and published
Cinnamon stick, Apple, and onion all microwaved in a pan of water for 5 minutes then placed in the cavity of your bird.  item not reviewed by moderator and published
<p>Is that half the roasting time at 350 degrees or the first 30 min at 500 degrees?</p> item not reviewed by moderator and published
They're the same thing, so no worries item not reviewed by moderator and published
<span>Stock and broth aren't the same thing. With meats, they typically use bones to make one, and meats to make the other. With vegetable, they are often used interchangeably. Sometimes one will have salt and other things added to it, and the other will not. For this particular recipe, I use Swanson 100% vegetable stock.</span> item not reviewed by moderator and published
Watch the  video's and read the directions. No bag in it at all. item not reviewed by moderator and published
I wouldn't, but if you do, I would increase the sugar as well. But that's my opinion.  item not reviewed by moderator and published
I would not. Been using this for 4-5 years now. We actually use low sodium broth.  First time we did it we used regular brine plus the salt and it was a bit too salty. Following years stuck to the recipie but only used low sodium broth and the bird has come out delicious every time! item not reviewed by moderator and published
NO!!!  Stuffing the turkey increases cook time and will dry out the white meat. Follow the recipe as-is and it will be delicious. item not reviewed by moderator and published
Thank you! item not reviewed by moderator and published
Alton Brown realized that despite his recommendations on not to stuff, came out on a separate episode seasons later with a roast turkey recipe with stuffing inside: http://www.foodnetwork.com/recipes/alton-brown/turkey-with-stuffing-recipe.html item not reviewed by moderator and published
As long as it takes! Invest in a temperature probe! It's a life changer, you'll never look back. item not reviewed by moderator and published
I have a turkey breast that is the same size as yours and I plan to cut the recipe in half and add white wine and cider if I need more liquid. item not reviewed by moderator and published
This question was posed by another user and the answer they got was no; responder stated that it would dry out the turkey and extend cook time.  item not reviewed by moderator and published
<span>Alton Brown realized that despite his recommendations on not to stuff, came out on a separate episode, seasons later, with a roast turkey recipe with stuffing inside: http://www.foodnetwork.com/recipes/alton-brown/turkey-with-stuffing-recipe.html</span> item not reviewed by moderator and published

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