HONEY BRINED SMOKED TURKEY
Recipe courtesy Alton Brown, 2004 See this recipe on air Tuesday Nov. 13 at 12:00 AM ET/PT. Show: Food Network Specials Episode: All Star Thanksgiving
Provided by Punkinfaery
Categories Whole Turkey
Time 4h15m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Combine the hot water and the salt in a 54-quart cooler. Stir until the salt dissolves. Stir in the vegetable broth and the honey. Add the ice and stir. Place the turkey in the brine, breast side up, and cover with cooler lid. Brine overnight, up to 12 hours.
- Remove the turkey from the brine and dry thoroughly. Rub the bird thoroughly with the vegetable oil.
- Heat the grill to 400 degrees F.
- Using a double thickness of heavy-duty aluminum foil, build a smoke bomb. Place a cup of hickory wood chips in the center of the foil and gather up the edges, making a small pouch. Leave the pouch open at the top. Set this directly on the charcoal or on the metal bar over the gas flame. Set the turkey over indirect heat, insert a probe thermometer into the thickest part of the breast meat, and set the alarm for 160 degrees F. Close the lid and cook for 1 hour.
- After 1 hour check the bird; if the skin is golden brown, cover with aluminum foil and continue cooking. Also, after 1 hour, replace wood chips with second cup.
- Once the bird reaches 160 degrees F, remove from grill, cover with aluminum foil, and allow to rest for 1 hour. Carve and serve.
- Recipe Summary.
- Difficulty: Easy
- Prep Time: 15 minutes
- Inactive Prep Time: 13 minutes
- Cook Time: 4 hours
- Yield: 10 to 12 servings.
Nutrition Facts : Calories 958.9, Fat 42.7, SaturatedFat 11.6, Cholesterol 338.6, Sodium 17943, Carbohydrate 37.4, Fiber 0.1, Sugar 37.3, Protein 101.8
TRADITIONAL ROAST TURKEY
Provided by Alton Brown
Categories main-dish
Time 3h15m
Yield 10 to 12 servings
Number Of Ingredients 10
Steps:
- Two to three days before roasting: Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.
- Combine the broth, salt, sugar, peppercorns, allspice and ginger in a large stockpot and bring to a boil over medium-high heat. Stir until the salt and sugar dissolve. Remove from the heat. Cool to room temperature and refrigerate the brine.
- The night before you'd like to eat: Truss the legs of the turkey with kitchen twine if desired. Combine the brine, water and ice in a 5-gallon bucket. Place the thawed turkey, with innards removed, breast-side down in the brine. If necessary, weigh down the bird to ensure it is fully immersed, cover and refrigerate or place everything in a cooler. Turn the bird once halfway through brining.
- Day of roasting: Heat the oven to 500 degrees F. Remove the bird from the brine and rinse inside and out with cold water. Discard the brine.
- Place the bird on a roasting rack inside a half sheet pan and pat dry with paper towels. Rub the bird with canola oil. Roast the bird on the lowest rack of the oven for 30 minutes.
- While the bird is cooking, fold and shape a double thickness of aluminum foil into a closely fitting breastplate.
- After 30 minutes, decrease the oven temperature to 350 degrees F, insert a probe thermometer into the thickest part of the breast and cook until the temperature reaches 155 degrees F. Use the breastplate at any point during cooking should the bird become too brown.
- Rest the bird, covered lightly with aluminum foil, for 15 to 30 minutes. Carve and serve.
GOOD EATS ROAST TURKEY
This holiday season, serve Alton Brown's most-popular recipe: a brined and roasted turkey from Good Eats on Food Network.
Provided by Alton Brown
Categories main-dish
Time 9h45m
Yield 10 to 12 servings
Number Of Ingredients 15
Steps:
- Two to three 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.
- The night before or early on the day 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 half way through brining.
- Preheat the oven to 500 degrees 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.
- Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.
- Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.
HONEY BRINED SMOKED TURKEY
Take your Thanksgiving turkey to the next level this year with Alton Brown's recipe for Honey Brined Smoked Turkey from Food Network.
Provided by Alton Brown
Categories main-dish
Time 13h
Yield 10 to 12 servings
Number Of Ingredients 7
Steps:
- Combine the hot water and the salt in a 54-quart cooler. Stir until the salt dissolves. Stir in the vegetable broth and the honey. Add the ice and stir. Place the turkey in the brine, breast side up, and cover with cooler lid.. Brine overnight, up to 12 hours.
- Remove the turkey from the brine and dry thoroughly. Rub the bird thoroughly with the vegetable oil.
- Heat the grill to 400 degrees F.
- Using a double thickness of heavy-duty aluminum foil, build a smoke bomb. Place a cup of hickory wood chips in the center of the foil and gather up the edges, making a small pouch. Leave the pouch open at the top. Set this directly on the charcoal or on the metal bar over the gas flame. Set the turkey over indirect heat, insert a probe thermometer into the thickest part of the breast meat, and set the alarm for 160 degrees F. Close the lid and cook for 1 hour.
- After 1 hour check the bird; if the skin is golden brown, cover with aluminum foil and continue cooking. Also, after 1 hour, replace wood chips with second cup.
- Once the bird reaches 160 degrees F, remove from grill, cover with aluminum foil, and allow to rest for 1 hour. Carve and serve.
ALTON BROWNS HONEY BRINE
This is an amazing brine, we use it every year for our Turkey. Gobble Gobble!
Provided by Michelle Antonacci
Categories Marinades
Number Of Ingredients 6
Steps:
- 1. Combine the hot water and the salt in a large pot, stir until the salt dissolves. Stir in the vegetable broth and the honey until dissolved. Add your ice and stir.
- 2. I use a food safe 5 gallon bucket (dont just use the ones from home depot, as they are not food safe, I had to call manufacturers to find out).
- 3. Place your cleaned turkey in the bucket, and pour the liquid over the turkey, I make sure the turkey is completely submerged, if not I will add more cool vegetable stock. Put the lid on the bucket and store it outside or in your garage, the weather has to be cold, brine the turkey about 12 hours.
- 4. When your ready, remove the turkey and pat it dry and prepare as you normally would, we have deep fried it this way and I have also cooked it in the oven, either way it comes out moist and delicious.
ALTON BROWN'S BRINED TURKEY
A salt water brine changes the cellular structure of the turkey and allows it to both hold in the moisture, as well as pull the seasonings deep into the meat. It's actually a very simple process that will yield beautiful and delicious results. My mom told me how good Alton's recipe was and that she was going to repeat it again this year. I decided to try it myself. It's, hands-down, the best roasted turkey we've ever had. The brine and aromatics create an amazing symphony of flavors that starts with the aroma of making the brine and follows right through to the rich, full gravy. I've also used this recipe on a whole fresh chicken by halving the recipe and adjusting the cooking times.
Provided by Tinkerbell
Categories Whole Turkey
Time P2DT3h
Yield 12-14 serving(s)
Number Of Ingredients 15
Steps:
- 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.
- 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 half way through brining.
- Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.
- Place the bird on rack of roasting pan and pat dry with paper towels.
- Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.
- Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and cover the breast with a foil triangle. Then reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.
Nutrition Facts : Calories 666.1, Fat 31.1, SaturatedFat 8.8, Cholesterol 263.4, Sodium 9696, Carbohydrate 12, Fiber 0.6, Sugar 10.7, Protein 79.3
ALTON BROWN HONEY BRINED SMOKED TURKEY
Categories turkey Thanksgiving Dinner Grill/Barbecue
Number Of Ingredients 7
Steps:
- Combine the hot water and the salt in a 54-quart cooler. Stir until the salt dissolves. Stir in the vegetable broth and the honey. Add the ice and stir. Place the turkey in the brine, breast side up, and cover with cooler lid.. Brine overnight, up to 12 hours.
- Remove the turkey from the brine and dry thoroughly. Rub the bird thoroughly with the vegetable oil.
- Heat the grill to 400 degrees F.
- Using a double thickness of heavy-duty aluminum foil, build a smoke bomb. Place a cup of hickory wood chips in the center of the foil and gather up the edges, making a small pouch. Leave the pouch open at the top. Set this directly on the charcoal or on the metal bar over the gas flame. Set the turkey over indirect heat, insert a probe thermometer into the thickest part of the breast meat, and set the alarm for 160 degrees F. Close the lid and cook for 1 hour.
- After 1 hour check the bird; if the skin is golden brown, cover with aluminum foil and continue cooking. Also, after 1 hour, replace wood chips with second cup.
- Once the bird reaches 160 degrees F, remove from grill, cover with aluminum foil, and allow to rest for 1 hour. Carve and serve.
HONEY SMOKED TURKEY
Sweet and light, this is the easiest way to cook a big bird! It will be the best turkey you have ever had. The breast is moist and juicy, and the honey makes a great thin sauce. I hope you enjoy it as much as my friends and family do when I make it. I never have any leftovers! Enjoy!
Provided by ABAYIFO
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 3h45m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat grill for high heat. If you are using a charcoal grill, use about twice the normal amount of charcoal. Soak wood chips in a pan of water, and set next to the grill.
- Remove neck and giblets from turkey. Rinse the bird and pat dry. Place in a large disposable roasting pan.
- In a medium bowl, mix together sage, ground black pepper, celery salt, basil, and vegetable oil. Pour mixture evenly over the turkey. Turn the turkey breast side down in the pan, and tent loosely with aluminum foil.
- Place the roasting pan on the preheated grill. Throw a handful of the wood chips onto the coals. Close the lid, and cook for 1 hour.
- Throw about 2 more handfuls of soaked wood chips on the fire. Drizzle 1/2 the honey over the bird, and replace the foil. Close the lid of the grill, and continue cooking 1 1/2 to 2 hours, or until internal temperature reaches 180 degrees F (80 degrees C) in the thickest part of the thigh.
- Uncover turkey, and carefully turn it breast side up in the roasting pan. Baste with remaining honey. Leave the turkey uncovered, and cook 15 minutes. The cooked honey will be very dark.
Nutrition Facts : Calories 647 calories, Carbohydrate 25.3 g, Cholesterol 228.5 mg, Fat 28.8 g, Fiber 0.3 g, Protein 68.9 g, SaturatedFat 7.9 g, Sodium 776.3 mg, Sugar 24.6 g
ALTON BROWN TURKEY BRINE AND GOOD EATS ROAST TURKEY
Alton Brown's turkey brine recipe from Good Eats will give you a flavorful Thanksgiving turkey with juicy white and dark meat.
Provided by Alton Brown
Categories Thanksgiving Turkey Poultry Christmas Fall Christmas Eve Winter
Yield At least 10-12 servings
Number Of Ingredients 17
Steps:
- Two to three days before roasting, thaw the turkey in the refrigerator or in a cooler kept at 38° F, tops.
- To make the turkey brine: Combine the broth, salt, sugar, peppercorns, allspice, and finger in a large stockpot and bring to a boil over medium-high heat. Stir until the salt and sugar dissolve. Remove from the heat. Cool to room temperature, then refrigerate the brine.
- The eve before roasting, combine the brine and the iced water in a cooler. Place the thawed turkey (guts, neck, and whatnot removed) breast side down in the brine. Seal up the cooler and use it as an ottoman. Target bring time: 12 hours; flip the bird once about halfway through.
- On roasting day: Heat the oven to 500°F. Remove the bird from the brine and rinse inside and out. Discard brine.
- Place the bird on a roasting rack and place inside a roasting pan. Pat the bird dry (inside and out) with paper towels.
- Combine the apple, onion, cinnamon, and water in a microwave-safe bowl. Microwave on high for 5 minutes. Add to the turkey's cavity, along with the rosemary and sage. Truss, if you like.
- Lightly coat the bird with canola oil. Roast the bird on the lowest rack of the oven for 30 minutes.
- Insert a probe thermometer into the thickest part of the breast and reduce the oven temperature to 350°F.
- Roast until the thermometer registers 155°F, about 2½ hours.
- Remove from the oven, cover closely with aluminum foil, and let rest for a least 15 minutes before carving.
HONEY BRINED SMOKED TURKEY
This is the best Thanksgiving turkey you could possibly imagine. The first time my husband cooked it he was concerned about it getting done, left it on the grill a little longer than suggested, and it literally fell off the bone when we moved it to the serving plate, but I hardly had any leftovers to put away! We have also stuffed the turkey with sweet onion while smoking and it turned out wonderfully.
Provided by wendypindy
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 17h10m
Yield 12
Number Of Ingredients 8
Steps:
- Combine hot water and salt in a 54-quart cooler; stir until salt dissolves. Stir vegetable broth and honey into the water. Add ice and stir. Place the turkey in the brine with the breast facing up; cover with cooler lid. Brine overnight to 12 hours.
- Remove the turkey from the brine and pat dry with paper towel; rub vegetable oil over turkey to coat. Discard brine.
- Put 1 cup wood chips in the center of each of two large sheets of aluminum foil. Wrap edges around wood chips to form small pouches, leaving small openings at the top.
- Preheat an outdoor grill to 400 degrees F (200 degrees C) and lightly oil the grate. Place 1 pouch of wood chips directly over the flame beneath the grate.
- Set the turkey over indirect heat, insert a probe thermometer into the thickest part of the breast, and set the alarm for 160 degrees F (70 degrees C). Close the lid and cook until the turkey's skin is golden brown, about 1 hour. Remove and discard first pouch of wood chips; replace with remaining pouch.
- Cover turkey with aluminum foil, return cover to grill and continue cooking until the turkey is no longer pink at the bone and the juices run clear, about 3 hours more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).
- Remove the turkey from the grill, cover with aluminum foil, and allow to rest in a warm area for 1 hour before carving to serve.
Nutrition Facts : Calories 1308.2 calories, Carbohydrate 34.5 g, Cholesterol 446.7 mg, Fat 57.9 g, Fiber 0.7 g, Protein 153.9 g, SaturatedFat 16.2 g, Sodium 15829.4 mg, Sugar 33.1 g
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