This delicious and easy roast turkey recipe from Alton Brown guarantees a juicy, flavorful bird with a perfectly crispy skin. Using a simple homemade brine, this method ensures tender meat and a beautifully golden finish. Perfect for holiday feasts or special gatherings, it’s a foolproof way to impress your guests with minimal effort!
Recipe Ingredients:
- 1 (14- to 16-pound) frozen natural, young turkey
- 1 gallon vegetable broth, homemade or canned
- 1 cup kosher salt
- 1/2 cup packed brown sugar, light or dark
- 1 tablespoon whole black peppercorns
- 1 1/2 teaspoons allspice berries
- 1 1/2 tablespoons chopped candied ginger
- 1 gallon water, chilled
- Ice
- Canola oil, for roasting
How To Make Traditional Roast Turkey?
- Thaw the Turkey: Two to three days before roasting, thaw the turkey in the refrigerator or in a cooler kept at 3°C / 38°F.
- Prepare the Brine: In a large stockpot, combine the vegetable broth, kosher salt, brown sugar, peppercorns, allspice, and candied ginger. Bring to a boil over medium-high heat, stirring until the salt and sugar dissolve. Remove from heat, let cool to room temperature, then refrigerate.
- Brine the Turkey: The night before cooking, truss the turkey legs with kitchen twine if desired. In a clean 19 L / 5-gallon bucket, combine the chilled brine, cold water, and ice. Submerge the turkey (breast-side down) in the brine. If needed, weigh it down to keep it fully submerged. Cover and refrigerate or store in a cooler, turning the turkey once halfway through.
- Prepare for Roasting: On the day of roasting, preheat the oven to 260°C / 500°F. Remove the turkey from the brine and rinse thoroughly inside and out with cold water. Discard the brine.
- Dry and Oil the Turkey: Place the turkey on a roasting rack set inside a half-sheet pan. Pat dry with paper towels, then rub the entire surface with canola oil.
- Start Roasting: Roast the turkey on the lowest oven rack for 30 minutes. Meanwhile, shape a double layer of aluminum foil into a breastplate to shield the breast later if needed.
- Lower the Temperature and Continue Cooking: After 30 minutes, reduce the oven temperature to 175°C / 350°F. Insert a probe thermometer into the thickest part of the breast and continue roasting until it reaches 68°C / 155°F. If the turkey browns too quickly, use the aluminum foil breastplate for protection.
- Rest and Serve: Remove the turkey from the oven and lightly cover it with foil. Let it rest for 15 to 30 minutes before carving. Serve and enjoy!
Recipe Tips:
- Thaw the Turkey Properly: Make sure to thaw your turkey in the fridge for at least 2-3 days before cooking. A frozen turkey won’t absorb the brine properly, leading to uneven seasoning.
- Fully Submerge in Brine: The turkey must be fully covered in the brine for even flavor and moisture. If it floats, place a heavy plate on top to keep it submerged.
- Pat Dry Before Roasting: After removing the turkey from the brine, pat it completely dry with paper towels. This helps the skin crisp up beautifully instead of turning soggy.
- Use a Thermometer, Not Guesswork: Insert a probe thermometer into the thickest part of the breast. Stop roasting at 68°C / 155°F, as the temperature will rise while resting.
- Let it Rest Before Carving: Resting for at least 15–30 minutes allows the juices to redistribute, keeping the turkey moist and tender instead of drying out when sliced.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover roast turkey cool to room temperature first. Then, store it in an airtight container or wrap it tightly in foil. Keep it in the fridge for up to 4 days.
- Freeze: Slice the turkey into portions and wrap them tightly in plastic wrap and foil, or store them in freezer-safe bags. Freeze for up to 3 months.
- Reheat: Heat a pan over medium-low heat and add a little broth or butter. Cook the turkey slices for a few minutes on each side, just until warmed through.
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 Traditional Roast Turkey
Description
This delicious and easy roast turkey recipe from Alton Brown guarantees a juicy, flavorful bird with a perfectly crispy skin. Using a simple homemade brine, this method ensures tender meat and a beautifully golden finish. Perfect for holiday feasts or special gatherings, it’s a foolproof way to impress your guests with minimal effort!
Ingredients
Instructions
- Thaw the Turkey: Two to three days before roasting, thaw the turkey in the refrigerator or in a cooler kept at 3°C / 38°F.
- Prepare the Brine: In a large stockpot, combine the vegetable broth, kosher salt, brown sugar, peppercorns, allspice, and candied ginger. Bring to a boil over medium-high heat, stirring until the salt and sugar dissolve. Remove from heat, let cool to room temperature, then refrigerate.
- Brine the Turkey: The night before cooking, truss the turkey legs with kitchen twine if desired. In a clean 19 L / 5-gallon bucket, combine the chilled brine, cold water, and ice. Submerge the turkey (breast-side down) in the brine. If needed, weigh it down to keep it fully submerged. Cover and refrigerate or store in a cooler, turning the turkey once halfway through.
- Prepare for Roasting: On the day of roasting, preheat the oven to 260°C / 500°F. Remove the turkey from the brine and rinse thoroughly inside and out with cold water. Discard the brine.
- Dry and Oil the Turkey: Place the turkey on a roasting rack set inside a half-sheet pan. Pat dry with paper towels, then rub the entire surface with canola oil.
- Start Roasting: Roast the turkey on the lowest oven rack for 30 minutes. Meanwhile, shape a double layer of aluminum foil into a breastplate to shield the breast later if needed.
- Lower the Temperature and Continue Cooking: After 30 minutes, reduce the oven temperature to 175°C / 350°F. Insert a probe thermometer into the thickest part of the breast and continue roasting until it reaches 68°C / 155°F. If the turkey browns too quickly, use the aluminum foil breastplate for protection.
- Rest and Serve: Remove the turkey from the oven and lightly cover it with foil. Let it rest for 15 to 30 minutes before carving. Serve and enjoy!
Notes
- Thaw the Turkey Properly: Make sure to thaw your turkey in the fridge for at least 2-3 days before cooking. A frozen turkey won’t absorb the brine properly, leading to uneven seasoning.
- Fully Submerge in Brine: The turkey must be fully covered in the brine for even flavor and moisture. If it floats, place a heavy plate on top to keep it submerged.
- Pat Dry Before Roasting: After removing the turkey from the brine, pat it completely dry with paper towels. This helps the skin crisp up beautifully instead of turning soggy.
- Use a Thermometer, Not Guesswork: Insert a probe thermometer into the thickest part of the breast. Stop roasting at 68°C / 155°F, as the temperature will rise while resting.
- Let it Rest Before Carving: Resting for at least 15–30 minutes allows the juices to redistribute, keeping the turkey moist and tender instead of drying out when sliced.
Alton Brown Traditional Roast Turkey
