Alton Brown Cooks Food | Episode 1: The Big Bird
Recipe Information
Roast Turkey
Cultural Context
Roast turkey is a staple of Canadian Thanksgiving, celebrated on the second Monday in October, and is often associated with harvest festivals. The dish symbolizes gratitude and abundance, bringing families together for a festive meal. While traditional recipes are common, many modern variations include unique marinades and stuffing, reflecting regional tastes and preferences.
butter
🥗Healthier: olive oil
💰Cheaper: margarine
Olive oil reduces saturated fat while adding flavor.
whole turkey
💰Cheaper: turkey breast
Turkey breast is less expensive and easier to cook.
chicken broth
🥗Healthier: vegetable broth
Vegetable broth is lower in calories and suitable for vegetarians.
fresh herbs
💰Cheaper: dried herbs
Dried herbs are more accessible and have a longer shelf life.
Thaw and brine the turkey simultaneously in a cooler with 284 grams of kosher salt and 222 grams of dark brown sugar.
Add 6 quarts of hot water to the cooler and stir until dissolved, then add 5 lbs of ice and stir until mostly melted.
Submerge the turkey breast down in the brine and add a remote probe thermometer set to 40°F.
Place something heavy on top of the turkey to keep it submerged in the brine.
After brining, drain the turkey well and remove the giblets, saving the neck for stock.
Lay the turkey in a shallow pan and prepare 6.5 feet of butcher's twine for trussing.
Truss the turkey to ensure even cooking by tying the legs and wings close to the body.
Pat the turkey dry using fans for about 30 minutes to ensure the skin is dry for better browning.
Preheat the oven to 500°F and prepare a roasting pan with chopped carrots, leeks, mushrooms, and rosemary, topped with a cooling rack.
Pour 1 cup of chicken or turkey stock or white wine into the roasting pan to prevent burning and add flavor to the gravy.
Position the turkey on the rack and roast for 30 minutes, monitoring for smoke.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
Also Known As
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