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Alton Brown's Turkey Brine
Alton Brown's Turkey Brine

Before you jump to Alton Brown's Turkey Brine recipe, you may want to read this short interesting healthy tips about Use Food to Boost Your Mood.

Most of us have been taught to think that comfort foods are not good and to be avoided. However, if your comfort food is candy or junk food this might be true. Otherwise, comfort foods could be very nutritious and good for you. Several foods really do elevate your mood when you consume them. When you feel a little down and need an emotional boost, try some of these.

Grains can be good for fighting a bad mood. Quinoa, barley, millet, etc are fantastic at helping you feel happier. These foods fill you up better and that can help improve your moods too. Feeling starved can be a real downer! The reason these grains elevate your mood is that they are not difficult to digest. These foods are easier to digest than others which helps jumpstart a rise in your blood sugar which in turn kicks up your mood to a happier place.

So you see, you don’t need junk food or foods that are bad for you to feel better! Try a couple of of these suggestions instead.

We hope you got insight from reading it, now let’s go back to alton brown's turkey brine recipe. You can have alton brown's turkey brine using 9 ingredients and 7 steps. Here is how you do that.

The ingredients needed to cook Alton Brown's Turkey Brine:
  1. Provide 1 cup kosher salt
  2. Prepare 1/2 cup light brown sugar
  3. You need 1 gallon vegetable stock
  4. Prepare 1 tbsp black peppercorns
  5. Provide 1 1/2 tsp allspice berries
  6. You need 1 1/2 tsp chopped candied ginger
  7. Take 1 gallon water, heavily iced
  8. Provide 1 5 gallon bucket (like a paint bucket but very clean)
  9. Get 1 14 to 16 lb frozen young turkey
Steps to make Alton Brown's Turkey Brine:
  1. Directions 2 to 3 days before roasting: Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F. Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.
  2. The night before you'd like to eat: Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once halfway through brining.
  3. Preheat the oven to 500°F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine. Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.
  4. Tuck the wings underneath the bird and coat the skin liberally with canola oil.
  5. Roast the turkey on lowest level of the oven at 500°F for 30 minutes. Note that the skin will brown during this part. If it appears that it is browning too fast or is brown enough, loosely cover those parts with foil for the remander of the cooking time.
  6. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350°F. Loosely cover the legs and breast with foil if you haven't already. Set the thermometer alarm (if available) to 161°F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting.
  7. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.

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