Brining is the only way. Found the best brine container, check out The Briner. Easy to use, came with recipe and instructions. Check this thing out! Easily find it on line
No need to rotate if its completely submerged. I have brined for years, and this year found a great container. Check out The Briner on line. Worked great, held my 23 lb bird with room to spare. Easy to use, and came with recipes. I highly recommend this thing, check out The Briner!
25.75 lb frozen turkey in brine of 1 C canning salt, 1 C sugar, 1 t ground all spice, 2T peppercorns, 1 C minced garlic, 1 bottle of Sam Adams beer. I left in a 5 gallon bucket for 51.5 hrs, put it in my turkey pan, patted it dry, put it in the oven at 250 for 8 hours....best turkey I ever made! The meat fell off of the bone, juice oozed out of each piece and the skin was the perfection of crispy golden brown! Thank GOD!!! :D
@omahacheeks764 Oh! And I boiled a bay leaf with the brine. Can't forget anything. Gosh! I can't believe how awesome it is. I'll always brine my frozen turkies from now on :)
My mom watched this video last year and made this brind turkey. I hate turkey btw. When I say this as the BEST turkey I've ever had, it is no lie. Cant wait for 2011 thanksgiving :) <3
I tried it like he said and it was the best turkey I ever made. Much so, that my Mother in law warned me not to bring my turkey to her gathering on Thanksgiving because the family totally ignored hers lol! Mine was gone I kid you not! Try it like Alton says you wont regret it.
Water has to move from a dilute (low concentration) solution to a salty (higher concentration) solution in order for it to "dilute" the salty solution. Looking at it another way, that's why red blood cells when placed in pure water lyse because the waters enters into the fragile red blood cell and the cell bursts.
@toxicapple as long as it wasn't low sodium, it should be alright. the high salt isn't really bad; you just want to keep it balanced. It's all about a ratio between the salt, sugar, and liquid. And also the time you have it in the brine.
I've heard of apple cider being used instead of a broth.stock. they just didn't add sugar. Never tried that one myself.
Everyone keeps following brine recipes when in fact, the best brine is the one you make yourself, FOR YOURSELF. By that, I mean, if you like garlic alot, add garlic, as well as regular white sugar versus brown sugar, molasses, honey, etc... The only KEY ingredient is salt. No matter what, use Kosher salt and be sure use enough so as the brine taste like flavored sea water. I've added 5 orange habanero to a brine before boiling and gave a nice little hint of heat. Point is, experiment a few time
Used this recipe for Thanksgiving this year, and cooked the turkey according to AB's "1 1/2 hours at 500 degrees, then 1/2 an hour at 325 with the foil breastplate." Everything was done all the way through, and it was the juiciest turkey we'd ever had. However, I did have one problem. Even after brining it with all those seasonings, all I could taste was the salt. There was no hint of the sugar, pepper, or anything else. Seemed like a waste.
I took AB's advice for my Thanksgiving turkey as well; however, the advice I heard was 30mins @ 500 degrees, then 1.5 hrs @ 350. I'm sure there's more than one vid tho. My still turned out PERFECT. I used another recipe for my brine tho. Just 1/2 C salt, 1 C sugar and 1 tbs peppercorn. Everything was perfect! No over salting or anything.
My Alton brine mix is chilling in the fridge for tomorrows official brining.
That candied ginger is damn expensive ($14?!), so I just used some powdered ginger (there's plenty of brown sugar already in the mix to compensate for the ginger not being candied). I threw in some whole cloves and lemon rind for fun.
yeah. Candied ginger at the super market is so expensive! If you've got a Trader Joe's near you, check there in their nut and dried fruit section. I got a big bag for $1.50!!!
No, the salt pulls the moisture out and then salt and sugar both get put into the meat when it pulls the water back in. It is in the show. I have done this before. Tastes great.
@777PDF777 Rest assured that if you follow the instructions that Alton gives you in his Thanksgiving special you will end up with the best turkey you've ever eaten. I tried his process last year and everyone agreed it was the best ever.
Ok i need help!! my turkey is injected with 8% solution already from the factory, and i want to have a really nice sweet flavor to the turkey with brining... Wat if i still follow the steps to bringing, but exclude the salt adding so that it wont be salty... Could i still make that work???
an equal salt concentration inside and out won't add saltiness due to the equilibrium of fluids. A less salty solution might draw salt out and dilute the brine in ur turkey. if u want to add sweetness to the turkey i suggest a normal brine with more sugar to allow more sweet circulation.
@Dreby14 . I agree. I found a great container this year, check out The Briner. Held my 23 lb bird with room to spare. Easy to use, came with recipe and instructions. I highly recommend The Briner
I too have been brining the past couple years and the turkey has been extremly moist. Not just after serving on turkey day but untul the leftovers are gone. everyone comments on how good Altons brine is. He is the master.
I followed Alton Brown's turkey recipe exactly last year and it got rave reviews from everyone. Grandma even went to say it was the best turkey she ever had!!
Brining is the only way. Found the best brine container, check out The Briner. Easy to use, came with recipe and instructions. Check this thing out! Easily find it on line
BCanChickenMan 2 months ago
He said PAGER!!!!
dukinhower 3 months ago
*should not ^^^^^
rlspeare 3 months ago
just got done w the brine...my brine covers whole turkey (17lb)... i should hav to rotate, right???
rlspeare 3 months ago
No need to rotate if its completely submerged. I have brined for years, and this year found a great container. Check out The Briner on line. Worked great, held my 23 lb bird with room to spare. Easy to use, and came with recipes. I highly recommend this thing, check out The Briner!
BCanChickenMan 2 months ago
Boiling my brine right now. No other way to prep your turkey but by brining. Yummy! Can't wait to eat turkey.
wtfmurph 3 months ago
25.75 lb frozen turkey in brine of 1 C canning salt, 1 C sugar, 1 t ground all spice, 2T peppercorns, 1 C minced garlic, 1 bottle of Sam Adams beer. I left in a 5 gallon bucket for 51.5 hrs, put it in my turkey pan, patted it dry, put it in the oven at 250 for 8 hours....best turkey I ever made! The meat fell off of the bone, juice oozed out of each piece and the skin was the perfection of crispy golden brown! Thank GOD!!! :D
omahacheeks764 3 months ago
@omahacheeks764 Oh! And I boiled a bay leaf with the brine. Can't forget anything. Gosh! I can't believe how awesome it is. I'll always brine my frozen turkies from now on :)
omahacheeks764 3 months ago
yum yum yum yum, cant wait.
sirMAXX77 3 months ago
how much salt for a 22 pounder?
1joebenn 3 months ago
people still have pagers in 2008?
michellelemon 3 months ago
@michellelemon I think that was the joke. She is so old fashion basting the turkey that she still has a pager ;)
DarkharmonyD 3 months ago
Can you put what you want in the brine? And after brining the turkey can you put it in a oven baking bag or leave it open like you did?
nikkia1551 3 months ago
@nikkia1551
That's the question I've been wondering. Every year, I've used an oven baking bag and feel weird not using one.
willpoire 3 months ago
My mom watched this video last year and made this brind turkey. I hate turkey btw. When I say this as the BEST turkey I've ever had, it is no lie. Cant wait for 2011 thanksgiving :) <3
nissayallbettakno 4 months ago
I tried it like he said and it was the best turkey I ever made. Much so, that my Mother in law warned me not to bring my turkey to her gathering on Thanksgiving because the family totally ignored hers lol! Mine was gone I kid you not! Try it like Alton says you wont regret it.
Thanks Alton. Well played!
cryptozoo765 4 months ago
Love your channel! You look amazing! What you do is really fantastic! Let's stay in touch. Check me out sometimes too!
foodparadisetv 10 months ago
you're wrong alton, osmosis is when water moves from a concentration of high to low not low to high.
darkkunoichininja 1 year ago
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69thAndYorkAve 3 months ago
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69thAndYorkAve 3 months ago
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69thAndYorkAve 3 months ago
This has been flagged as spam show
Sorry darkkunoichininja. Alton is actually right.
Water has to move from a dilute (low concentration) solution to a salty (higher concentration) solution in order for it to "dilute" the salty solution. Looking at it another way, that's why red blood cells when placed in pure water lyse because the waters enters into the fragile red blood cell and the cell bursts.
69thAndYorkAve 3 months ago
what happen if i use chicken broth? less salt?
toxicapple 1 year ago
@toxicapple as long as it wasn't low sodium, it should be alright. the high salt isn't really bad; you just want to keep it balanced. It's all about a ratio between the salt, sugar, and liquid. And also the time you have it in the brine.
I've heard of apple cider being used instead of a broth.stock. they just didn't add sugar. Never tried that one myself.
mcgoo721 1 year ago
@toxicapple then u'll have a chicken tasting turkey!!!
rlspeare 3 months ago
hey isnt that your pager going off?
teen runs away
LMAO
bradyischamp 1 year ago
Everyone keeps following brine recipes when in fact, the best brine is the one you make yourself, FOR YOURSELF. By that, I mean, if you like garlic alot, add garlic, as well as regular white sugar versus brown sugar, molasses, honey, etc... The only KEY ingredient is salt. No matter what, use Kosher salt and be sure use enough so as the brine taste like flavored sea water. I've added 5 orange habanero to a brine before boiling and gave a nice little hint of heat. Point is, experiment a few time
1Bonehed 1 year ago 2
This has been flagged as spam show
I did this recipe last year - best turkey ever! I have done a brine before but this recipe was perfect! Yes I will do this again!
caltic 1 year ago
I did this recipe last year - best turkey ever! I have done a brine before but this recipe was perfecto! Yes I will do this again!
caltic 1 year ago
THAT BRINE IS DELICIOUS!!!!! I've always used brine but never one made of veggie broth!! It was completely beautiful!!!
SoulAyatollah 2 years ago
I'm boiling my brining mix right now. Should be good.
m33smitty 2 years ago
Used this recipe for Thanksgiving this year, and cooked the turkey according to AB's "1 1/2 hours at 500 degrees, then 1/2 an hour at 325 with the foil breastplate." Everything was done all the way through, and it was the juiciest turkey we'd ever had. However, I did have one problem. Even after brining it with all those seasonings, all I could taste was the salt. There was no hint of the sugar, pepper, or anything else. Seemed like a waste.
Bamaboys 2 years ago
That's because you didn't use iced water, you tard.
briesman 2 years ago
I took AB's advice for my Thanksgiving turkey as well; however, the advice I heard was 30mins @ 500 degrees, then 1.5 hrs @ 350. I'm sure there's more than one vid tho. My still turned out PERFECT. I used another recipe for my brine tho. Just 1/2 C salt, 1 C sugar and 1 tbs peppercorn. Everything was perfect! No over salting or anything.
Valholla03 2 years ago
Try rotesserie too.
Ibringthetruth1 2 years ago
Brined a 22 lb butterball . It was the BEST turkey we ever had in our entire lives! God bless Alton Brown.
durangosteve 2 years ago 2
would it be okay to use sea salt instead of kosher salt?
Oddjob26 2 years ago
yes
Ibringthetruth1 2 years ago
NO- for bringing use Kosher only!
victorh8a 2 years ago
you didnt need to add any ginger
rufuspfl 2 years ago
My Alton brine mix is chilling in the fridge for tomorrows official brining.
That candied ginger is damn expensive ($14?!), so I just used some powdered ginger (there's plenty of brown sugar already in the mix to compensate for the ginger not being candied). I threw in some whole cloves and lemon rind for fun.
Lwize 2 years ago
yeah. Candied ginger at the super market is so expensive! If you've got a Trader Joe's near you, check there in their nut and dried fruit section. I got a big bag for $1.50!!!
eyegrieve 2 years ago
Thanks!!
im going to try it!!
777PDF777 2 years ago
hey i got a question its my first time cooking for my family and i just wanted to ask, wont all that salt make the turkey too salty??
and Alton rocks!!
hes like the bill nye of food!!
hehe!!
777PDF777 2 years ago
No, the salt pulls the moisture out and then salt and sugar both get put into the meat when it pulls the water back in. It is in the show. I have done this before. Tastes great.
DarthWyyrlokIII 2 years ago
@777PDF777 Rest assured that if you follow the instructions that Alton gives you in his Thanksgiving special you will end up with the best turkey you've ever eaten. I tried his process last year and everyone agreed it was the best ever.
Dougtube 2 years ago
Ok i need help!! my turkey is injected with 8% solution already from the factory, and i want to have a really nice sweet flavor to the turkey with brining... Wat if i still follow the steps to bringing, but exclude the salt adding so that it wont be salty... Could i still make that work???
iDRUMMER2009 2 years ago
an equal salt concentration inside and out won't add saltiness due to the equilibrium of fluids. A less salty solution might draw salt out and dilute the brine in ur turkey. if u want to add sweetness to the turkey i suggest a normal brine with more sugar to allow more sweet circulation.
benji1303 2 years ago
Once I started brining my turkey I've never done it another way. This will be our third year using Alton's recipe. Love him!
martellclaudia 2 years ago 2
I like brining a whole turkey. I like Good Eats.
hackdown3 3 years ago
@hackdown3 very eloquently put.
maikusan1 2 years ago
Thank you.
hackdown3 2 years ago
Once you brine a turkey, chicken or any kind of meat you will never go back. Brining is the best way to prep and season meats!
Dreby14 3 years ago 21
@Dreby14 . I agree. I found a great container this year, check out The Briner. Held my 23 lb bird with room to spare. Easy to use, came with recipe and instructions. I highly recommend The Briner
BCanChickenMan 2 months ago
Alton is hot
sarahjf2007 3 years ago
I too have been brining the past couple years and the turkey has been extremly moist. Not just after serving on turkey day but untul the leftovers are gone. everyone comments on how good Altons brine is. He is the master.
88Shamrock88 3 years ago 2
i've been using his brine method for the past 2 years. perfect.
hagridssister 3 years ago
Good eats is the best show of food network, period
Opinion. It teaches science and math educating cooking.
dathip 3 years ago 4
Totally agree. There should be a Good Eats channel; or an Alton Brown channel.
Spudkuddler 3 years ago 13
Was this woman on Poltergeist? Cool video!!!
mtrman47 3 years ago
I followed Alton Brown's turkey recipe exactly last year and it got rave reviews from everyone. Grandma even went to say it was the best turkey she ever had!!
dornl 3 years ago 3
I love using this method. My Turkeys are always juicy and well seasoned.
MsTemptation 3 years ago