Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, alton brown's turkey brine. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

A salt water brine changes the cellular structure of the turkey and allows it to both hold in the moisture, as well as pull the seasonings deep into the meat. It's actually a very simple process that will yield beautiful and delicious results. My mom told me how good Alton's recipe was and that she was going to repeat it again this year. I decided to try it myself.

Alton Brown's Turkey Brine is one of the most well liked of current trending meals in the world. It’s appreciated by millions daily. It is simple, it’s fast, it tastes delicious. They are fine and they look fantastic. Alton Brown's Turkey Brine is something which I’ve loved my whole life.

To get started with this particular recipe, we have to prepare a few ingredients. You can have alton brown's turkey brine using 9 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Alton Brown's Turkey Brine:

1. Make ready 1 cup kosher salt
2. Take 1/2 cup light brown sugar
3. Get 1 gallon vegetable stock
4. Take 1 tbsp black peppercorns
5. Prepare 1 1/2 tsp allspice berries
6. Get 1 1/2 tsp chopped candied ginger
7. Make ready 1 gallon water, heavily iced
8. Make ready 1 5 gallon bucket (like a paint bucket but very clean)
9. Prepare 1 14 to 16 lb frozen young turkey

Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries. Remove the turkey from the brine, rinse, and pat dry. I Don't Have Time to Brine My Alton Brown Turkey. Three words (which in fact are all the same word) : butterfly, butterfly, butterfly.

Instructions to make Alton Brown's Turkey Brine:

1. Directions 2 to 3 days before roasting: Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F. Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.
2. The night before you'd like to eat: Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once halfway through brining.
3. Preheat the oven to 500°F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine. Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.
4. Tuck the wings underneath the bird and coat the skin liberally with canola oil.
5. Roast the turkey on lowest level of the oven at 500°F for 30 minutes. Note that the skin will brown during this part. If it appears that it is browning too fast or is brown enough, loosely cover those parts with foil for the remander of the cooking time.
6. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350°F. Loosely cover the legs and breast with foil if you haven't already. Set the thermometer alarm (if available) to 161°F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting.
7. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.

I Don't Have Time to Brine My Alton Brown Turkey. Three words (which in fact are all the same word) : butterfly, butterfly, butterfly. There are two reasons for the brine - moist meat and flavorful turkey. To address the first reason, moist meat, you need to butterfly. A butterflied turkey will take less time to cook than one that isn't.

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