ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

Recipe: Alton Brown's Roast Turkey (brined using brown sugar and orange juice)

Main Dishes - Chicken, Poultry
ALTON BROWN'S ROAST TURKEY

1 1/2 cups kosher salt
1/2 cup dark brown sugar
1 gallon water
1 (6-ounce) container of frozen orange juice concentrate
1 (16- to 18-pound) turkey
Canola oil
Cookware:
1 large pot
1 large cooler with lid
Paper towels
Roasting rack
2 disposable aluminum roasting pans
Heavy-duty aluminum foil
Probe thermometer

TO BRINE THE TURKEY:
Dissolve the salt, sugar and juice concentrate in 1 quart of hot water. Cool the solution with 3 quarts of cold water.

Remove the giblets (and any other foreign matter) from the turkey interior and place in the cooler. Pour in the brine mixture to cover. If the bird is not completely submerged, add more liquid. (Since I don't want to weaken the solution, I use canned broth.)

Cover with ice, close the lid and soak the turkey for 6-8 hours. (Exact soak times will vary per your taste. Start with 6 hours and make changes to subsequent birds.)

TO ROAST THE TURKEY:
When the bird has half an hour left to soak, move the oven rack to the lowest level and preheat the oven to 500 degrees.

Remove the turkey from the brine and pat dry with paper towels. Rub the turkey liberally with canola oil. (Be sure to get all the nooks and crannies around the wings.) Discard the brine and thoroughly wash the cooler.

Place the turkey on a roasting rack inside two disposable aluminum roasting pans.

Roast at 500 degrees F for a half-hour. Remove the bird from the oven and reduce the oven temperature to 350 degrees.

Cover the turkey breast with a double layer of heavy-duty aluminum foil folded into a triangle. Insert a probe thermometer into the thickest part of the breast (push it right through the foil) and set the thermometer to 161 degrees. A 14- to 16-pound bird should arrive at the target temperature in 2 to 2 1/2 hours.

Remove the turkey from the oven, cover the bird and the pan loosely with aluminum foil and allow to rest for 15 minutes before carving.

Makes 10 to 12 servings
Source: I'm Just Here for the Food by Alton Brown
MsgID: 216121
Shared by: Betsy at Recipelink.com
Board: Holiday Cooking and Baking at Recipelink.com
  • Read Replies (1)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 Recipe: Alton Brown's Roast Turkey (brined using brown sugar and orange juice)
  Betsy at Recipelink.com
2 Thank You: Thank-you, M!
  Carolyn, Vancouver
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Recipe: Alton Brown's Roast Turkey (brined using brown sugar and orange juice)
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!