Good Eats Roast Turkey (Brined)

The foolproof brined-and-blasted Thanksgiving turkey that became the most popular recipe on Food Network.

Ingredients

• 1 (14 to 16 pound) turkey, giblets and neck removed
• 1 cup kosher salt
• 1/2 cup packed light brown sugar
• 1 gallon vegetable stock
• 1 tablespoon black peppercorns
• 1 1/2 teaspoons whole allspice berries
• 1 1/2 teaspoons chopped candied ginger
• 1 gallon heavily iced water
• 1 red apple, sliced
• 1/2 onion, sliced
• 1 cinnamon stick
• 1 cup water
• 4 sprigs rosemary
• 6 leaves sage
• Canola oil, for rubbing

Directions

1. Combine the vegetable stock, salt, brown sugar, peppercorns, allspice, and candied ginger in a large stockpot and bring to a boil, stirring to dissolve the salt and sugar.
2. Remove from the heat, cover, and cool to room temperature, then refrigerate until chilled.
3. Pour the chilled brine into a clean 5-gallon cooler or large bucket and stir in the iced water.
4. Submerge the turkey breast-side down, cover, and brine in a cool place for 8 to 16 hours, turning once halfway through.
5. When ready to cook, heat the oven to 500 degrees F and set a rack in the lowest position.
6. Remove the turkey, discard the brine, and rinse the bird inside and out, then pat completely dry.
7. Microwave the apple, onion, cinnamon stick, and 1 cup water on high for 5 minutes, then add the steeped aromatics plus rosemary and sage to the turkey cavity.
8. Tuck the wings under, place the turkey on a roasting rack in a pan, and rub the skin with canola oil.
9. Roast at 500 degrees F for 30 minutes, then loosely cover the breast with a triangle of heavy foil.
10. Reduce the oven to 350 degrees F and continue roasting until the deepest part of the breast reaches 161 degrees F, about 2 to 2 1/2 more hours.
11. Rest the turkey at least 15 minutes before carving.

Notes

Alton Brown’s signature Good Eats roast turkey; the high-heat blast then low roast keeps the breast moist.