Alton Brown’s Foolproof Turkey Roasting Recipe

Alton Brown’s Turkey Roasting Recipe: A Thanksgiving Classic

Thanksgiving is just around the corner, and that means it’s time to start thinking about the main course: the turkey! If you’re looking for a tried-and-true recipe that will help you cook a delicious, juicy turkey, look no further than Alton Brown’s turkey roasting recipe.

Brown is a renowned chef and TV personality, and his turkey recipe is one of his most popular. It’s a simple recipe that anyone can follow, and it produces a turkey that is moist, flavorful, and perfectly cooked.

In this article, we’ll take a closer look at Alton Brown’s turkey roasting recipe. We’ll discuss the ingredients you’ll need, the steps involved in the process, and some tips for success. So if you’re ready to learn how to cook the perfect turkey this Thanksgiving, read on!

Ingredients	Instructions	Notes
1 (12- to 14-pound) fresh turkey 1 tablespoon olive oil 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/4 cup (1/2 stick) unsalted butter, melted 1 tablespoon fresh thyme leaves 1 tablespoon fresh rosemary leaves 1 tablespoon fresh sage leaves 1 teaspoon dried oregano	Preheat oven to 350 degrees F (175 degrees C). Remove the giblets and neck from the turkey cavity. Rinse the turkey inside and out with cold water, and pat dry with paper towels. Place the turkey breast-side up on a roasting rack in a large roasting pan. In a small bowl, combine the olive oil, salt, and pepper. Rub the turkey all over with the seasoned oil. Melt the butter in a small saucepan over low heat. Add the thyme, rosemary, sage, oregano, and garlic. Cook for 1 minute, or until fragrant. Brush the turkey with the herb butter. Cover the turkey loosely with aluminum foil. Roast for 3 hours, or until a meat thermometer inserted into the thickest part of the thigh registers 165 degrees F (74 degrees C). Remove the turkey from the oven and let rest for 15 minutes before carving.	For a more flavorful turkey, brine it in a salt-water solution for several hours or overnight before roasting. If you don’t have a roasting rack, you can place the turkey breast-side down on a bed of vegetables in a roasting pan. To make sure the turkey is cooked through, insert a meat thermometer into the thickest part of the thigh. The internal temperature should reach 165 degrees F (74 degrees C). Let the turkey rest for at least 15 minutes before carving. This will allow the juices to redistribute and the meat to be more tender.

Ingredients

For the turkey:

* 1 (14 to 16 pound) turkey, thawed
* 1 tablespoon kosher salt
* 1 teaspoon black pepper
* 1 teaspoon dried thyme
* 1 teaspoon dried sage
* 1/2 teaspoon dried rosemary
* 1/2 teaspoon garlic powder
* 1/4 teaspoon onion powder
* 1/4 cup (1 stick) unsalted butter, melted

For the gravy:

* 1 cup turkey drippings
* 1/2 cup dry white wine
* 1/4 cup all-purpose flour
* 1/4 teaspoon salt
* 1/8 teaspoon black pepper
* 1/4 cup chopped fresh parsley leaves

Equipment

* Large roasting pan
* Aluminum foil
* Meat thermometer
* Whisk
* Spoon
* Cheesecloth
* Skewers

Instructions

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Rinse the turkey inside and out and pat dry with paper towels.
3. In a small bowl, combine the salt, pepper, thyme, sage, rosemary, garlic powder, and onion powder. Rub the turkey all over with the spice mixture.
4. Melt the butter in a small saucepan over low heat. Brush the turkey with the melted butter.
5. Place the turkey in a roasting pan and cover with aluminum foil. Roast for 3 hours, or until the internal temperature reaches 165 degrees F (74 degrees C) at the thickest part of the thigh.
6. Remove the turkey from the oven and let rest for 15 minutes before carving.

To make the gravy:

1. While the turkey is resting, pour the drippings from the roasting pan into a heatproof bowl. Skim off any fat from the surface.
2. In a small saucepan over medium heat, whisk together the flour, salt, and pepper. Add the drippings and whisk to combine. Bring to a boil, then reduce heat and simmer for 5 minutes, or until thickened.
3. Stir in the white wine and cook for 1 minute more.
4. Stir in the parsley and serve immediately.

Ingredients

* 1 (14 to 16 pound) fresh whole turkey, giblets removed and neck reserved
* 1 cup (2 sticks) unsalted butter, softened
* 1/2 cup olive oil
* 1/2 cup chopped fresh herbs, such as thyme, rosemary, and sage
* 1 teaspoon kosher salt
* 1/2 teaspoon freshly ground black pepper
* 1/4 cup dry white wine
* 1 cup chicken broth
* 1 lemon, quartered
* 1 onion, quartered
* 2 bay leaves
* 1 teaspoon dried thyme

Steps

1. Preheat the oven to 325 degrees F (165 degrees C).
2. Rinse the turkey inside and out under cold running water. Pat dry with paper towels.
3. In a large bowl, combine the butter, olive oil, herbs, salt, and pepper. Rub the mixture all over the turkey, inside and out.
4. Place the turkey in a roasting pan. Tuck the wings under the body and tie the legs together with kitchen twine.
5. Pour the white wine and chicken broth into the bottom of the roasting pan.
6. Arrange the lemon quarters, onion quarters, bay leaves, and thyme sprigs around the turkey.
7. Cover the roasting pan with aluminum foil.
8. Roast the turkey for 3 hours, or until the internal temperature reaches 165 degrees F (74 degrees C) at the thickest part of the thigh.
9. Remove the turkey from the oven and let it rest for 15 minutes before carving.

Tips

* To make sure the turkey is cooked through, insert an instant-read thermometer into the thickest part of the thigh. The turkey is done when the internal temperature reaches 165 degrees F (74 degrees C).
* If you don’t have a roasting pan large enough to hold the turkey, you can cook it in a large stockpot. Just be sure to add enough water to come halfway up the turkey.
* To make the turkey more flavorful, you can marinate it in a mixture of olive oil, herbs, and spices overnight before roasting.
* If you want to crisp up the skin, remove the aluminum foil from the roasting pan for the last 30 minutes of cooking.
* Serve the turkey with your favorite sides, such as mashed potatoes, stuffing, and gravy.

Alton Brown’s turkey roasting recipe is a classic for a reason. It’s simple to follow, produces a juicy and flavorful turkey, and is sure to impress your guests. So next time you’re looking for a foolproof turkey recipe, give this one a try.

Q: What are the ingredients for Alton Brown’s turkey roasting recipe?

A: The ingredients for Alton Brown’s turkey roasting recipe are:

* 1 (12- to 14-pound) fresh or frozen turkey, thawed
* 1 tablespoon vegetable oil
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* 1/4 cup (1 stick) unsalted butter, melted
* 1/4 cup chopped fresh herbs (such as thyme, rosemary, and sage)
* 1/4 cup dry white wine

Q: What is the cooking time for Alton Brown’s turkey roasting recipe?

A: The cooking time for Alton Brown’s turkey roasting recipe is 2 1/2 to 3 hours, depending on the size of the turkey.

Q: What is the best way to baste a turkey?

A: The best way to baste a turkey is to use a spoon or baster to drizzle melted butter or pan drippings over the turkey every 30 minutes or so. This will help to keep the turkey moist and flavorful.

Q: What is the best way to roast a turkey breast?

A: The best way to roast a turkey breast is to cook it in a roasting pan at 350 degrees Fahrenheit for 20 minutes per pound. Be sure to cover the turkey breast with aluminum foil halfway through cooking to prevent it from drying out.

Q: What are some tips for making a delicious turkey?

Here are some tips for making a delicious turkey:

* Use a meat thermometer to ensure that the turkey is cooked to the correct internal temperature.
* Let the turkey rest for at least 30 minutes before carving it.
* Serve the turkey with your favorite sides, such as mashed potatoes, stuffing, and gravy.

Q: What are some common mistakes people make when roasting a turkey?

Here are some common mistakes people make when roasting a turkey:

* Not thawing the turkey completely before cooking it.
* Overcooking the turkey.
* Not basting the turkey regularly.
* Not using a meat thermometer to check the turkey’s internal temperature.

Q: What are some resources for learning more about roasting a turkey?

Here are some resources for learning more about roasting a turkey:

* [Alton Brown’s Turkey Roasting Recipe](https://www.foodnetwork.com/recipes/alton-brown/turkey-roast-recipe-2114370)
* [The Spruce Eats: How to Roast a Turkey](https://www.thespruceeats.com/how-to-roast-a-turkey-3972178)
* [Cook’s Illustrated: The Best Way to Roast a Turkey](https://www.cooksillustrated.com/articles/1962-the-best-way-to-roast-a-turkey)

Alton Brown’s turkey roasting recipe is a simple and foolproof way to cook a delicious, moist turkey for Thanksgiving or any other special occasion. The key to this recipe is to brine the turkey for several hours before roasting it, which helps to keep the meat moist and flavorful. Brown also recommends using a dry brine, which is made with a simple mixture of salt, sugar, and spices. This type of brine is less likely to make the turkey soggy than a wet brine, which is made with a liquid such as water or stock.

To roast the turkey, Brown recommends using a roasting pan with a rack. This allows the air to circulate around the turkey, which helps to cook it evenly. He also recommends roasting the turkey at a high temperature for the first hour, then reducing the temperature and continuing to cook it until the internal temperature reaches 165 degrees Fahrenheit.

Brown’s turkey roasting recipe is a great option for anyone who wants to cook a delicious, moist turkey without having to spend a lot of time in the kitchen. The brine helps to keep the meat moist and flavorful, and the high-temperature roasting method ensures that the turkey is cooked evenly. If you’re looking for a foolproof way to cook a turkey, Alton Brown’s recipe is the way to go.

Here are some key takeaways from Alton Brown’s turkey roasting recipe:

* Brining the turkey for several hours before roasting it helps to keep the meat moist and flavorful.
* Using a dry brine is less likely to make the turkey soggy than a wet brine.
* Roasting the turkey at a high temperature for the first hour, then reducing the temperature and continuing to cook it until the internal temperature reaches 165 degrees Fahrenheit helps to ensure that the turkey is cooked evenly.
* Alton Brown’s turkey roasting recipe is a great option for anyone who wants to cook a delicious, moist turkey without having to spend a lot of time in the kitchen.