Roasted turkey is always the star of the show at Thanksgiving. Often, the turkey doesn’t turn out as juicy as you would expect. But if you try out this recipe for Alton Brown’s classic brined-and-roasted turkey, I guarantee you’ll enjoy the juiciest turkey ever on Thanksgiving!
Alton Brown is a renowned chef, and for good reason! Some of his recipes are truly remarkable, and they make the best things ever. So is the case with this classic brined-and-roasted turkey recipe. The secret to making this turkey as juicy as it is? You guessed it: the brine!
Roasting a turkey on Thanksgiving is almost a tradition for everyone. No one can, however, deny that getting that perfect turkey can be a long process. This recipe is a little longer, too, because the turkey needs a long chilling and resting period before roasting.
But, in any case, the process is long! So why not take a little extra time to put it together and get the best-roasted turkey possible? This recipe is so worth it that I guarantee you’ll realize, after your first bite, that all the waiting was completely worth it!
In this article, you will find a complete step-by-step guide to preparing this turkey at home from scratch. From equipment and timing to ingredients, method, and everything in between, this article has everything you need to make this recipe. Now, let us dive into this recipe for a lovely turkey on Turkey Day!
Expert Tips That I Recommend
- Make sure you thaw the turkey in the refrigerator. If you use the cold-water method, keep it submerged in water and maintain the temperature below 40 degrees F.
- Remove the giblets and neck before brining the turkey.
- Be careful while brining the turkey, as it can make it overly salty and can affect the texture.
- After brining, dry it properly. A well-dried skin gives a crispy crust.
- Use an instant-read thermometer to check the turkey’s internal temperature. If the internal temperature reaches 74 degrees Celsius, it’s cooked.
Recipe Variation for Different DietsÂ
- Keto Version: Swap sugar for monk fruit sweetener and carrot for zucchini.
Nutritional Information
| Calories | 985 kcal |
| Fat | 47 g |
| Saturated Fat | 17 g |
| Cholesterol | 342 mg |
| Sodium | 9405 mg |
| Carbohydrates | 21 g |
| Sugar | 20 g |
| Protein | 109 g |
| Calcium | 129 mg |
| Iron | 7 mg |
| Potassium | 1113 mg |
Storing And Reheating This Recipe
Storing
- Allow the turkey to cool completely. Then place it in an airtight container and refrigerate it. Consume within 3-4 days. Keep the temperature at 4°C or below.
- You can also store it longer by freezing the turkey in a freezer-safe bag for 2-3 months.
Reheating
- Oven: First, preheat the oven to 160 degrees C. Then add the turkey and a splash of broth to an oven-safe dish and cover it lightly with foil. Now heat for 15-20 minutes. Stir it halfway through until steaming hot.
- Stovetop: Add the turkey and some broth to a skillet. Then gently warm for 5-8 minutes. But you need to keep checking in between, as it is covered, and keep stirring it.
Printable Version
Brined And Roasted Turkey Recipe
Ingredients
Equipment
Method
- The first step while preparing this turkey recipe is to thaw the turkey. To do that, place the frozen turkey, wrapped in plastic, in a five-gallon cooler with a drain spout. Place the cooler in a bathtub and cover the turkey with cold water.
- Replace the cold water every 2- 3 hours, keeping the water temperature below 40 degrees Fahrenheit. This way, the turkey will take about 8 hours to thaw completely.
- After your turkey is completely thawed, you can begin brining it. To do that, take the turkey out of the cooler and pour out all the water. Then, clean the cooler thoroughly with soap and water. Once done, add hot water, salt, and sugar.
- Whisk this mix thoroughly to dissolve the salt and sugar. Once it's fully dissolved, add the ice and vegetable broth. Then unwrap the thawed turkey and remove any offal inside. Place the turkey in the cooler, breast-side up.
- Make sure the turkey doesn't float; if it does, place a plastic bag filled with a gallon of water on it to keep the turkey submerged. Set the cooler aside with the lid closed in a cool place.
- Turn the turkey once in between. Check the brining liquid temperature every now and then with a probe thermometer. If the temperature exceeds 40 degrees Fahrenheit, add some freezer packs. This way, the turkey should take about 8 hours to cook. Once done, remove the turkey from the cooler and rinse it with cold water. Pat it dry with paper towels and set it aside.
- Once the brining is over, you can finally begin roasting the turkey. To do that, remove all racks from the oven except the lowest one, then preheat the oven to 500 degrees Fahrenheit. Now, loosely pack the turkey with a combination of herbs, onions, carrots, and celery in a roasting pan.
- Place the turkey in the roasting pan, breast side up. If you have one, place it on a V-shaped rack inside the roasting pan. Cut a piece of aluminum foil, enough to cover the turkey breast. Mold the foil over the breast, remove it, spray with vegetable spray, and set it aside. We will be using this later.
- Now, rub the room-temperature butter on the turkey, making sure to cover all the corners. Repeat until the turkey is completely covered in butter. Place the turkey in the preheated oven and roast for 30-40 minutes, until browned.
- Then remove it from the oven, cover the breast with the foil you set aside, and return it to the oven after reducing the temperature to 350 degrees Fahrenheit. Insert a probe thermometer into the deepest part of the breast and roast the turkey for 2.5 hours.
- Once the thermometer reads 161 degrees Fahrenheit for the breast and 181 degrees Fahrenheit for the thigh, you can take the turkey out of the oven. Cover the turkey and let it rest for 30 minutes. After 30 minutes, you can carve and serve the turkey with your favorite sides!
Tried this recipe?
Let us know how it was!FAQs About Alton Brown’s Classic Brined And Roasted Turkey
What does the brining liquid do to the turkey?Â
The brining liquid seeps into the turkey, adding flavor and making it tender.Â
Do I need to check the temperature of the water and brining liquid?Â
Yes, it is essential to check and maintain the temperatures of the water and brining liquid.Â
Can I add other herbs to the turkey while roasting it?Â
Yes, if you want your turkey to taste a certain way, you can add other herbs, too.Â
Can I add other aromatic vegetables to the turkey?Â
Usually, onions, carrots, and celery work best in this recipe and provide enough flavor. But if you really want to, you can add other vegetables too.Â
Can kosher salt be used in place of regular salt for brining?Â
Yes, you can use kosher salt for brining if you would like to.Â
More Recipes That You Can Try
Perfect Alton Brown Good Eats Roast Turkey Recipe
Grilled Bobby Flay Hanger Steak
How To Make Herb-Roasted Turkey Breast At Home
Conclusion
Juicy and extremely flavorful, this brined and roasted turkey recipe by Alton Brown is truly one of the best. The brining makes the turkey extra flavorful and tender, giving you a perfectly juicy turkey to serve on Thanksgiving!
