Zutaten für Alton Brown's Brined Turkey
- 1 whole turkey (14-16 pounds)
- 1 cup kosher salt
- ½ cup light brown sugar
- 1 gallon vegetable stock
- 1 tablespoon black peppercorns
- 1½ teaspoons allspice berries
- 1½ teaspoons candied ginger
- 1 gallon heavily iced water
- 1 red apple, quartered (optional)
- 1 cup chopped onion
- 1 cinnamon stick (optional)
- 2 sprigs fresh rosemary
- 6 sprigs fresh sage (optional)
- Canola oil, as needed for rubbing
- 2 cups chopped celery
- 4 bay leaves
- 2 sprigs fresh thyme
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Zubereitung von Alton Brown's Brined Turkey
- In a large stockpot, combine 1 gallon of water, 1 cup kosher salt, ½ cup brown sugar, 2 cups chopped celery, 1 cup chopped onion, 4 bay leaves, 1 tablespoon black peppercorns, 2 sprigs fresh thyme, and 2 sprigs fresh rosemary.
- Bring the brine to a boil over high heat, stirring until the salt and sugar are completely dissolved.
- Remove from heat and let the brine cool completely. This is crucial to prevent cooking the turkey before roasting.
- Place the turkey in a large food-safe container or a large zip-top bag that can hold the turkey and the brine. Ensure the turkey is fully submerged in the brine.
- Refrigerate the turkey in the brine for at least 12 hours, or up to 24 hours. Longer brining times result in a more flavorful and moist turkey.
- Preheat oven to 325°F (163°C).
- Remove the turkey from the brine and rinse thoroughly under cold water. Pat the turkey completely dry with paper towels. This helps the skin crisp up nicely.
- Place the turkey in a roasting pan, breast side up.
- Roast the turkey for approximately 3-4 hours, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C).
- Let the turkey rest for at least 30 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful turkey.
- Carve and serve with your favorite gravy and sides.
Nutrition Information (Approximate per serving)
Sodium
404 g
Sugar
42g
Fat
43g
Carbs
3g
