This delicious and foolproof turkey recipe from Alton Brown ensures a crispy, golden skin and juicy, flavorful meat every time. Perfect for holiday feasts, it features a simple brining method and a rich, savory gravy made from roasted drippings. With just a few pantry staples, you’ll have a stress-free, showstopping centerpiece for your table!
Recipe Ingredients:
- 1 14-16 pound turkey
- 6 quarts hot water
- 284 grams kosher salt (284 grams), plus 1/2 teaspoon for gravy
- 222 grams dark brown sugar (1 1/4 cups)
- 2,268 grams ice (5 pounds)
- 400 grams carrots (about 4 medium), cut into 1/4-1/2 inch thick half-moons
- 225 grams leeks (1 medium), cleaned and cut into 1/4-1/2 inch thick half-moons
- 113 grams cremini mushrooms (4 ounces), halved
- 14 grams fresh rosemary (about 6 sprigs)
- neutral oil (safflower, sunflower, peanut) for the turkey
- 1 quart unsalted chicken or turkey broth
- 56 grams unsalted butter (4 tablespoons)
- 45 grams all-purpose flour (5 tablespoons)
- 1 tablespoon chopped fresh thyme
- 1 1/2 teaspoons apple cider vinegar
- 1/4 teaspoon freshly ground black pepper, plus more to taste
How To Make The Really Final Turkey, With Gravy?
- Brine the Turkey (Night Before): In a 5-gallon (19-litre) upright drink cooler, combine the hot water, salt, and brown sugar. Stir until dissolved, then add the ice and stir again until the mixture is cool (there should still be visible ice). Gently lower the turkey into the brine, breast-side down. Weigh it down if necessary to keep it submerged. Cover and let sit in a cool place for 12-18 hours.
- Prepare for Roasting: Preheat the oven to 500°F (260°C) and adjust the racks so the turkey fits on the second lowest level. Spread the carrots, leeks, mushrooms, and rosemary in an even layer on a half-sheet pan, then place an oven-safe wire rack over them.
- Prepare the Turkey: Remove the turkey from the brine and rinse inside and out with cold water. Discard the brine. Pat the turkey dry with paper towels and place it on the wire rack over the vegetables. Tuck the wings underneath the body.
- Make a Turkey Shield: Fold a large sheet of heavy-duty aluminium foil into a triangle. Fit it over the turkey breast, pressing along the sides to shape it. Remove and set aside near the oven.
- Initial Roasting: Lightly brush the turkey with oil and roast for 30 minutes. Turn on the exhaust fan (or open a window, as this step may produce smoke).
- Check & Insert the Thermometer: Remove the turkey from the oven and insert a probe thermometer into the thickest part of the breast, avoiding any bones. If the skin is very dark, place the pre-shaped turkey shield over the breast. If it is golden brown, leave it off for now but monitor it closely.
- Reduce Heat & Continue Roasting: Return the turkey to the oven and reduce the temperature to 350°F (175°C). Set the thermometer alarm for 155°F (68°C). Cooking time will vary, but a 14 lb (6.5 kg) turkey should take about 1 ½ to 2 hours. Monitor the internal temperature rather than relying on exact timing.
- Rest the Turkey: Once the thermometer reaches 155°F (68°C), transfer the turkey to a cooling rack placed over a clean sheet pan. Let rest for 45 minutes before carving.
Make the Gravy
- Deglaze the Roasting Pan: Remove the wire rack from the sheet pan. Use a metal spatula to scrape the vegetables and drippings into a 4-quart (3.8-litre) saucepan. If the pan is dry, pour in a small amount of broth, set over medium-high heat, and bring to a simmer. Scrape up the drippings, rotating the pan as needed. Carefully pour the liquid into the saucepan.
- Simmer the Broth: Add the remaining broth to the saucepan, bring to a simmer over medium-high heat, then reduce to medium-low and let it simmer for about 10 minutes to develop flavour.
- Strain & Separate Fat: Strain the broth through a fine-mesh sieve into a large heatproof measuring cup, pressing on the solids to extract as much liquid as possible. Discard the solids. Remove most of the fat using a ladle or fat separator. Measure out 4 cups (950ml) of the fortified broth.
- Make the Roux: Wipe out the saucepan, add the butter, and melt over medium heat. Whisk in the flour and thyme, cooking for about 1 minute until the roux lightens in colour and becomes foamy.
- Thicken the Gravy: While whisking continuously, slowly pour in the 4 cups (950ml) of fortified broth. Bring to a simmer, then reduce the heat to medium-low. Cook, whisking frequently, for about 7 minutes until thickened.
- Finish the Gravy: Remove from heat and stir in the apple cider vinegar, black pepper, and salt to taste. Serve warm with the turkey.
Recipe Tips:
- Brine for Maximum Flavor: Don’t skip the brining step! It keeps the turkey moist and adds deep flavor. Make sure the bird is fully submerged and brine it for at least 12 hours for the best results.
- Dry the Turkey Well: After removing it from the brine, pat the turkey completely dry with paper towels. This helps the skin turn golden and crispy instead of steaming in the oven.
- Use a Meat Thermometer: Don’t guess when the turkey is done! Insert a probe thermometer into the thickest part of the breast and cook until it reaches 155°F (68°C). The temperature will rise to 165°F (75°C) as it rests.
- Let It Rest Before Carving: After roasting, let the turkey rest for at least 45 minutes. This allows the juices to settle, keeping the meat tender and juicy when you slice it.
- Make Gravy from the Pan Drippings: Don’t waste those delicious browned bits at the bottom of the pan! Scrape them up and use them to make a rich, flavorful gravy that pairs perfectly with the turkey.
How To Store & Reheat Leftovers?
- Refrigerate:Let the leftover turkey and gravy cool to room temperature. Store the turkey in an airtight container or wrap it tightly in foil. Keep the gravy in a sealed container. Refrigerate both for up to 4 days.
- Freeze:For longer storage, freeze the turkey in portions wrapped in foil or freezer-safe bags for up to 3 months. Freeze the gravy in an airtight container for up to 2 months.
- Reheat: Warm the gravy in a saucepan over low heat, stirring occasionally. If it’s too thick, add a little broth or water. Heat the turkey slices in the gravy for extra moisture.
Nutrition Facts
- Calories: 378
- Total Fat: 17g
- Saturated Fat: 6g
- Cholesterol: 193mg
- Sodium: 1,447mg
- Potassium: 532mg
- Total Carbohydrate: 3g
- Dietary Fiber: 0g
- Sugars: 1g
- Protein: 51g
Check out More Recipes:
Alton Brown The Really Final Turkey, With Gravy
Description
This delicious and foolproof turkey recipe from Alton Brown ensures a crispy, golden skin and juicy, flavorful meat every time. Perfect for holiday feasts, it features a simple brining method and a rich, savory gravy made from roasted drippings. With just a few pantry staples, you’ll have a stress-free, showstopping centerpiece for your table!
Ingredients
Instructions
- Brine the Turkey (Night Before): In a 5-gallon (19-litre) upright drink cooler, combine the hot water, salt, and brown sugar. Stir until dissolved, then add the ice and stir again until the mixture is cool (there should still be visible ice). Gently lower the turkey into the brine, breast-side down. Weigh it down if necessary to keep it submerged. Cover and let sit in a cool place for 12-18 hours.
- Prepare for Roasting: Preheat the oven to 500°F (260°C) and adjust the racks so the turkey fits on the second lowest level. Spread the carrots, leeks, mushrooms, and rosemary in an even layer on a half-sheet pan, then place an oven-safe wire rack over them.
- Prepare the Turkey: Remove the turkey from the brine and rinse inside and out with cold water. Discard the brine. Pat the turkey dry with paper towels and place it on the wire rack over the vegetables. Tuck the wings underneath the body.
- Make a Turkey Shield: Fold a large sheet of heavy-duty aluminium foil into a triangle. Fit it over the turkey breast, pressing along the sides to shape it. Remove and set aside near the oven.
- Initial Roasting: Lightly brush the turkey with oil and roast for 30 minutes. Turn on the exhaust fan (or open a window, as this step may produce smoke).
- Check & Insert the Thermometer: Remove the turkey from the oven and insert a probe thermometer into the thickest part of the breast, avoiding any bones. If the skin is very dark, place the pre-shaped turkey shield over the breast. If it is golden brown, leave it off for now but monitor it closely.
- Reduce Heat & Continue Roasting: Return the turkey to the oven and reduce the temperature to 350°F (175°C). Set the thermometer alarm for 155°F (68°C). Cooking time will vary, but a 14 lb (6.5 kg) turkey should take about 1 ½ to 2 hours. Monitor the internal temperature rather than relying on exact timing.
- Rest the Turkey: Once the thermometer reaches 155°F (68°C), transfer the turkey to a cooling rack placed over a clean sheet pan. Let rest for 45 minutes before carving.
- Deglaze the Roasting Pan: Remove the wire rack from the sheet pan. Use a metal spatula to scrape the vegetables and drippings into a 4-quart (3.8-litre) saucepan. If the pan is dry, pour in a small amount of broth, set over medium-high heat, and bring to a simmer. Scrape up the drippings, rotating the pan as needed. Carefully pour the liquid into the saucepan.
- Simmer the Broth: Add the remaining broth to the saucepan, bring to a simmer over medium-high heat, then reduce to medium-low and let it simmer for about 10 minutes to develop flavour.
- Strain & Separate Fat: Strain the broth through a fine-mesh sieve into a large heatproof measuring cup, pressing on the solids to extract as much liquid as possible. Discard the solids. Remove most of the fat using a ladle or fat separator. Measure out 4 cups (950ml) of the fortified broth.
- Make the Roux: Wipe out the saucepan, add the butter, and melt over medium heat. Whisk in the flour and thyme, cooking for about 1 minute until the roux lightens in colour and becomes foamy.
- Thicken the Gravy: While whisking continuously, slowly pour in the 4 cups (950ml) of fortified broth. Bring to a simmer, then reduce the heat to medium-low. Cook, whisking frequently, for about 7 minutes until thickened.
- Finish the Gravy: Remove from heat and stir in the apple cider vinegar, black pepper, and salt to taste. Serve warm with the turkey.
Make the Gravy
Notes
- Brine for Maximum Flavor: Don’t skip the brining step! It keeps the turkey moist and adds deep flavor. Make sure the bird is fully submerged and brine it for at least 12 hours for the best results.
- Dry the Turkey Well: After removing it from the brine, pat the turkey completely dry with paper towels. This helps the skin turn golden and crispy instead of steaming in the oven.
- Use a Meat Thermometer: Don’t guess when the turkey is done! Insert a probe thermometer into the thickest part of the breast and cook until it reaches 155°F (68°C). The temperature will rise to 165°F (75°C) as it rests.
- Let It Rest Before Carving: After roasting, let the turkey rest for at least 45 minutes. This allows the juices to settle, keeping the meat tender and juicy when you slice it.
- Make Gravy from the Pan Drippings: Don’t waste those delicious browned bits at the bottom of the pan! Scrape them up and use them to make a rich, flavorful gravy that pairs perfectly with the turkey.
Alton Brown The Really Final Turkey, With Gravy
