What does Thanksgiving and Home Depot have in common? A 5 gallon bucket!! That is what you will need for this recipe!! The aftermath of Sandy has left many people with no homes, a tragedy that will take some time to rebuild. That being said, there is so much for which to be thankful. I hope that everyone has a wonderful Thanksgiving. In return, I would like to once again share my recipe for brining the turkey. I guarantee it will be the juiciest turkey you will ever have!!
(recipe courtesy of Alton Brown)
1 (14-16) lb frozen young turkey
- 1 cup Kosher salt
- 1 gallon vegetable stock
- 1 tablespoon allspice berries
- 1/2 tablespoon candied ginger
- 1 gallon iced water (You can add ice cubes if desired.)
Combine all brine ingredients, except ice water, in a stockpot, and bring to boil. Stir to dissolve, then remove from heat, cool to room temperature, and refrigerate until thoroughly chilled.
The night before combine the brine and ice water in a clean (Home Depot) 5-gallon bucket. Place thawed turkey breast-side down in brine, cover and refrigerate or set in cool area (like garage or basement) for 6 hours. Don't worry about the turkey spoiling: the salt acts as a preservative. Turn turkey over once, half-way through brining.
A few minutes before roasting, heat oven to 500 degrees. Remove turkey from brine and rinse inside and out with cold water. Discard brine.
Place bird on roasting pan and add stuffing or aromatics (fruits) to cavity. Tuck back wings and coat bird with oil.
Roast on lowest level of oven at 500 degrees for 30 minutes, Remove from oven and cover breast with double aluminum foil, insert probe thermometer int thickest part of breast and return to oven, reducing temperature to 350 degrees. Set thermometer for 161 degrees. Let turkey rest, loosely covering for 15 minutes before serving. Enjoy!!