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Dinnerfrom Eliza

Eliza's Thanksgiving Turkey

Alton Brown's classic brined roast turkey — a flavorful overnight brine followed by a high-heat sear and gentle roast for juicy, evenly cooked meat.

Yield10 to 12 servings
Prep15 mins
Total9 hrs 45 mins
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Eliza's Thanksgiving Turkey

Ingredients

  • 1 (14- to 16-pound) frozen natural, young turkey
  • 1 gallon vegetable broth (packaged, not low-sodium or sodium-free)
  • 1 cup kosher salt
  • ½ cup light brown sugar
  • 1 tablespoon black peppercorns
  • 1½ teaspoons allspice berries
  • 1½ teaspoons chopped candied ginger
  • 1 gallon heavily iced water
  • 1 red apple, quartered
  • ½ yellow onion, quartered
  • 1 cup water
  • 1 cinnamon stick
  • 4 sprigs fresh rosemary
  • 6 leaves fresh sage
  • Canola oil

Method

  1. Two to three days before roasting, begin thawing the turkey if frozen. To thaw safely, do so in the refrigerator or in a cooler kept at 38°F.
  2. Make the brine: Combine the vegetable broth, salt, brown sugar, peppercorns, allspice, and candied ginger in a large stockpot. Bring to a boil over medium-high heat, stirring to dissolve the sugar and salt. Once boiling, remove from heat, cover, and cool to room temperature. Refrigerate until completely chilled.
  3. Early on the day of (or late the night before), brine the turkey: combine the chilled brine and the ice water in a 5-gallon cooler. Place the turkey (giblets removed) in the brine breast side-down, weighing it down if needed to fully immerse. Brine in a cool area for 8 to 16 hours (12 is the sweet spot), turning the bird halfway through.
  4. When ready to roast, heat the oven to 500°F. Adjust the racks so the turkey fits on the lowest rack.
  5. Remove the turkey from the brine, rinse inside and out with cold water, and discard the brine. Place the bird on a flat roasting rack on a half-sheet or roasting pan and pat very dry.
  6. Pre-form an aluminum shield (turkey triangle) by folding heavy-duty foil into a triangle. Grease lightly with canola oil, fit it over the breast with the point toward the legs, then remove and set aside.
  7. Combine the apple, onion, water, and cinnamon stick in a microwave-safe dish and microwave on high for 5 minutes. Add the steeped aromatics (not the water) to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath and coat the skin lightly with canola oil.
  8. Roast on the lowest level for 30 minutes. Then insert a probe thermometer into the thickest part of the breast (avoiding bone), top with the turkey triangle, and reduce the oven to 350°F. Set the probe alarm to 155°F. A 14- to 16-pound turkey takes an additional 90 minutes to 2 hours — go by temperature, not time.
  9. Let the turkey rest on the roasting pan, lightly tented with foil, for at least 15 minutes before transferring to a cutting board to carve.

From the kitchen of Eliza

Recipe from altonbrown.com