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Alton Brown's Roast Turkey

26 faves | 3 recommends
Nutrition per serving    (USDA % daily values)
CAL
1127
FAT
166%
CHOL
216%
SOD
884%

Comments

"This is the best turkey I've had in my life"-this is the comment that came out of my dinner guests' mouths. I usually have some problems finishing off the leftovers too-this year my husband and I were fighting over who got to eat the last of it.
Jen Kuo   •  14 Feb   •  Report
This has been our go to recipe on Thanksgiving for over a decade! Seriously.
Angela Anderson Hollen   •  8 May   •  Report
I CAN'T WAIT TO MAKE THIS TURKEY. I NEED MORE IDEAS FOR A WHILE TOO
Katie DeCrescente   •  13 Nov   •  Report
No reason it shouldn't! If you're doing the oil on the skin it should brown nicely...one year I used duck fat instead of butter...it was divine.
kishari sing   •  8 Nov   •  Report
Why doesn't my turkey ever look like this? But I think I have the same roasting pan (Small consolation).
Andrea Cutright   •  8 Nov   •  Report
We made this, very good.
Andrea R. M. Meyers   •  8 Nov   •  Report
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Ingredients for 10 servings

For the brine:

1 (14 to 16 pound) frozen young turkey

1 gallon vegetable broth, homemade or canned

1 cup kosher salt

1/2 cup packed brown sugar, light or dark

1 tablespoon black peppercorns

1 1/2 teaspoons allspice berries

1 1/2 teaspoons candied ginger, chopped

1 gallon water, iced

For roasting:

1 red apple, quartered

1/2 onion, quartered

1 cinnamon stick

1 cup water

4 sprigs rosemary

6 leaves sage

Canola oil

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