This brined turkey recipe from Alton Brown has you fully lined—beginning with a frozen 14-18-pound chook and ending with a golden brown, succulent, and flavorful turkey, plus a wealthy gravy.
Brown makes use of the wet-brine methodology right here however frees you from the trouble of becoming a big stockpot in your fridge—tucking the chook right into a cooler saves treasured house. A bonus: You may thaw your turkey in the identical cooler earlier than introducing the brine. Like all recipes for roasted entire turkey, this one requires some planning, so schedule accordingly.
A number of essential issues to remember: First, drying the chook nicely after brining is vital to crispy pores and skin. Brown additionally begins his turkey on excessive warmth (500°), which helps dry out the pores and skin and get it nicely on its solution to golden. After the preliminary blast of warmth, you’ll tent the breast with foil, flip down the oven, after which completely ignore it for the subsequent hour and a half. That’s proper: There’s no basting in the course of the cooking time, leaving your arms free to deal with candy potatoes, apple pie, and all these different Thanksgiving classics.
The turkey can be successful (significantly, verify the critiques), however for those who and your friends haven’t completed the entire chook by the evening’s finish, put it to work in these Thanksgiving turkey leftover recipes.
In case your concept of the very best turkey brine recipe includes brown sugar and sprigs of contemporary rosemary, do this dry-brine turkey. Should you’re tight on time, Chris Morocco has a genius recipe for a crispy, juicy turkey in elements that may be prepared in underneath two hours.