"Dawn" > wrote in message
...
> lid wrote:
>
>> Just courious if anybody has tried beef or chicken stock in there brine?
>>
>>
>
> We use canned chicken broth according to Alton Brown's foodtv recipe from
> several years ago. It's similar enough in flavor that it works. I'm not sure
> I'd want beef flavored turkey.
>
>
>
> Dawn
IIRC his recipe calles for Vegetable broth.
Dimitri
1 (14 to 16 pound) frozen young turkey
For the brine:
1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1/2 tablespoon allspice berries
1/2 tablespoon candied ginger
1 gallon iced water
For the aromatics:
1 red apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves sage
Canola oil
Combine all brine ingredients, except ice water, in a stockpot, and bring to a
boil. Stir to dissolve solids, then remove from heat, cool to room temperature,
and refrigerate until thoroughly chilled.
Early on the day of cooking, (or late the night before) combine the brine and
ice water in a clean 5-gallon bucket. Place thawed turkey breast side down in
brine, cover, and refrigerate or set in cool area (like a basement) for 6 hours.
Turn turkey over once, half way through brining.
A few minutes before roasting, heat oven to 500 degrees. Combine the apple,
onion, cinnamon stick, and cup of water in a microwave safe dish and microwave
on high for 5 minutes.
Remove bird from brine and rinse inside and out with cold water. Discard brine.
Place bird on roasting rack inside wide, low pan and pat dry with paper towels.
Add steeped aromatics to cavity along with rosemary and sage. Tuck back wings
and coat whole bird liberally with canola (or other neutral) oil.
Roast on lowest level of the oven at 500 degrees F. for 30 minutes. Remove from
oven and cover breast with double layer of aluminum foil, insert probe
thermometer into thickest part of the breast and return to oven, reducing
temperature to 350 degrees F. Set thermometer alarm (if available) to 161
degrees. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of
roasting. Let turkey rest, loosely covered for 15 minutes before carving.