This easy, juicy roast turkey by Alton Brown is perfect for your Thanksgiving feast! It’s tender and flavorful, thanks to a simple, savory brine. You can easily personalize it with common ingredients like apples, onions, and herbs. The golden, crispy skin and deliciously moist meat make this turkey a guaranteed holiday favorite!
Recipe Ingredients:
For brining
- 1 (14- to 16-pound) frozen natural, young turkey
- 1 gallon vegetable broth, homemade or canned
- 1 pound kosher salt
- 1 pound dark brown sugar
- 1 tablespoon black peppercorns
- 1 1/2 teaspoons allspice berries
- 1 1/2 tablespoons chopped candied ginger
- 1 quart cold water
- 5 pounds ice
For roasting
- 1 medium red apple, quartered
- 1/2 medium onion, quartered
- 1 stick cinnamon
- 1 cup water
- 4 sprigs fresh rosemary
- 6 leaves fresh sage
- Canola oil
How To Make Thanksgiving Live Roast Turkey
- Thaw the turkey: Two to three days before roasting, thaw the turkey in the refrigerator or a cooler at no more than 38ºF (3ºC).
- Prepare the brine: Combine vegetable broth, kosher salt, dark brown sugar, peppercorns, allspice berries, and candied ginger in a large pot. Bring to a boil over medium-high heat, stirring until salt and sugar dissolve. Remove from heat, cool to room temperature, then refrigerate.
- Brine the turkey: The night before roasting, combine chilled brine, cold water, and ice in a cooler or large container. Place thawed turkey (giblets and neck removed) breast-side down in the brine. Seal tightly. Brine for 12 hours, flipping the turkey halfway through.
- Preheat oven: On roasting day, preheat oven to 500ºF (260ºC).
- Prepare turkey: Remove turkey from brine, rinse inside and out, then discard brine. Place turkey on a roasting rack in a roasting pan. Pat dry thoroughly with paper towels. Let sit at room temperature for at least 1 hour.
- Prepare aromatics: Combine apple, onion, cinnamon stick, and water in a microwave-safe bowl. Microwave on high for 5 minutes. Drain, then place this mixture, rosemary, and sage inside the turkey cavity. Truss if desired.
- Roast at high heat: Lightly coat turkey with canola oil and tuck wings under. Roast on the oven’s lowest rack at 500ºF (260ºC) for 30 minutes.
- Finish roasting: Insert a probe thermometer into the thickest part of the breast. Reduce oven temperature to 350ºF (175ºC) and roast until internal temperature reaches 155ºF (68ºC), about 2½ hours.
- Rest and carve: Remove turkey from oven, cover loosely with aluminum foil, and let rest for at least 15 minutes before carving.
Recipe Tips:
- Brining time matters: Don’t brine longer than 12 hours, or the turkey may become too salty. Flip halfway through for even flavor.
- Pat it dry: Thoroughly dry the turkey after rinsing; this ensures crispy, golden skin when roasted.
- Use a thermometer: Check the temperature in the thickest part of the breast. This helps avoid overcooking and ensures juicy meat.
- Rest before carving: Let the turkey rest for at least 15 minutes. This allows juices to settle, making the meat tender.
- High heat start: Don’t skip the high-temperature roasting at the beginning; it helps give the turkey that delicious, crispy skin.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover roast turkey cool until it reaches room temperature. Then, wrap it tightly or store in an airtight container. Refrigerate within two hours of cooking and use within 3-4 days.
- Freeze: Let the roast turkey cool completely, then wrap it tightly in foil or place in freezer-safe bags, removing excess air. Freeze for up to 3 months.
- Reheat: Place turkey slices in a skillet with a bit of broth or gravy. Cover and heat over medium-low heat for 5-7 minutes, stirring occasionally until hot.
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
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Alton Brown Thanksgiving Live Roast Turkey
Description
This easy, juicy roast turkey by Alton Brown is perfect for your Thanksgiving feast! It’s tender and flavorful, thanks to a simple, savory brine. You can easily personalize it with common ingredients like apples, onions, and herbs. The golden, crispy skin and deliciously moist meat make this turkey a guaranteed holiday favorite!
Ingredients
For brining
For roasting
Instructions
- Thaw the turkey: Two to three days before roasting, thaw the turkey in the refrigerator or a cooler at no more than 38ºF (3ºC).
- Prepare the brine: Combine vegetable broth, kosher salt, dark brown sugar, peppercorns, allspice berries, and candied ginger in a large pot. Bring to a boil over medium-high heat, stirring until salt and sugar dissolve. Remove from heat, cool to room temperature, then refrigerate.
- Brine the turkey: The night before roasting, combine chilled brine, cold water, and ice in a cooler or large container. Place thawed turkey (giblets and neck removed) breast-side down in the brine. Seal tightly. Brine for 12 hours, flipping the turkey halfway through.
- Preheat oven: On roasting day, preheat oven to 500ºF (260ºC).
- Prepare turkey: Remove turkey from brine, rinse inside and out, then discard brine. Place turkey on a roasting rack in a roasting pan. Pat dry thoroughly with paper towels. Let sit at room temperature for at least 1 hour.
- Prepare aromatics: Combine apple, onion, cinnamon stick, and water in a microwave-safe bowl. Microwave on high for 5 minutes. Drain, then place this mixture, rosemary, and sage inside the turkey cavity. Truss if desired.
- Roast at high heat: Lightly coat turkey with canola oil and tuck wings under. Roast on the oven’s lowest rack at 500ºF (260ºC) for 30 minutes.
- Finish roasting: Insert a probe thermometer into the thickest part of the breast. Reduce oven temperature to 350ºF (175ºC) and roast until internal temperature reaches 155ºF (68ºC), about 2½ hours.
- Rest and carve: Remove turkey from oven, cover loosely with aluminum foil, and let rest for at least 15 minutes before carving.
Notes
- Brining time matters: Don’t brine longer than 12 hours, or the turkey may become too salty. Flip halfway through for even flavor.
- Pat it dry: Thoroughly dry the turkey after rinsing; this ensures crispy, golden skin when roasted.
- Use a thermometer: Check the temperature in the thickest part of the breast. This helps avoid overcooking and ensures juicy meat.
- Rest before carving: Let the turkey rest for at least 15 minutes. This allows juices to settle, making the meat tender.
- High heat start: Don’t skip the high-temperature roasting at the beginning; it helps give the turkey that delicious, crispy skin.
Alton Brown Thanksgiving Live Roast Turkey
