Alton Brown's Good Eats Roast Turkey Recipe With A Twist
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.
Defrost the turkey in the refrigerator for 3 to 4 days before you begin.
Remove the turkey from its packaging, remove any giblets or packets from the cavity, and pat the turkey dry with paper towels.
Place a rack on top of a roasting pan or sheet pan (make sure that it will fit in your refrigerator).
In a small bowl, combine the kosher salt, black pepper, brown sugar, ground ginger, and ground allspice.
Rub this dry brining mixture all over the turkey, including inside the cavity.
Place the turkey in the prepared pan, and refrigerate for 24 to 48 hours.
When you're ready to cook the turkey, remove it from the refrigerator, and dab it with wet paper towels.
Preheat the oven to 450 F.
Place the sliced apple, onion, cinnamon stick, and water in a microwave-safe dish, and microwave for 5 minutes.
Strain the apple, onion, and cinnamon stick from the hot water, and transfer them to the turkey cavity.
Add the rosemary sprigs and 6 sage leaves to the cavity as well.
Rub the outside of the turkey with canola oil.
Tuck the wings underneath the turkey, and tie the legs together with twine.
Roast the turkey at 450 F for 30 minutes.
Reduce the oven temperature to 350 F, and insert an oven-safe thermometer into the thickest part of the breast.
Bake the turkey for an additional 2 hours or more — just until the thermometer reaches 161 F.
Remove the turkey from the oven.
Transfer the turkey to a cutting board, and let it sit for 15 minutes.
Pour the turkey drippings from the roasting pan into a measuring cup.
Pour ½ cup of the drippings into a saucepan.
Add 1 ½ cups of turkey or chicken stock and the 4 remaining sage leaves, and bring to a boil.
In a jar with a tight-fitting lid, combine the remaining ½ cup of stock and the flour.
Shake until the mixture is smooth.
Add this easy roux to the saucepan, and cook for 2 minutes, whisking occasionally to break up any lumps.
Remove the sage leaves, if desired.
Carve the turkey, and serve with the sage gravy.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
Also Known As
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