Thanksgiving dinner prep can be a daunting task especially if you’re not sure which recipes to use. Well I’m here to share my favorite tried and true Thanksgiving recipes.
As I was putting them together I noticed how many of them come from Food Network Website and of course the first recipe I am sharing is one from the ever entertaining Alton Brown. (Full Recipe Below)
Click here fore more Thanksgiving Video Recipes.
Good Eats Roast Turkey
1 (14 to 16 lb.) frozen turkey
For the Brine:
1 cup kosher salt
½ cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorn
1 ½ teaspoons allspice berries
1 ½ teaspoons chopped candied ginger
1 gallon heavily iced water
For the Aromatics:
1 red apple, sliced
½ onion sliced
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves sage
2 to 3 days before roasting:
Begin thawing the turkey in the refrigerator or a cooler kept at 38 degrees F.
Combine the vegetable stock, salt, brown sugar, peppercorns, allspice, and ginger in a large stockpot over medium high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove brine from the heat, cool to room temperature, and refrigerate.
The night before serving:
Combine the brine, water, and ice in 5 gallon bucket. Place the thawed turkey (with the 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.
Preheat the oven to 500 degrees 5. Remove the bird from the brine and rinse inside and out with cold water. Discard brine.
Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.
Combine the apple, onion, cinnamon stick, and 1 cup of water in microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey’s cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.
Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temp to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require total of 2 to 2.5 hours of roasting. Let the turkey rest, loosely covered with foil or large mixing bowl for 15 minutes before carving.