Quads
11-07-2008, 07:28 PM
**CAUTION!!! USE AT YOUR OWN RISK. LAST TIME I COOKED THIS, I ENDED UP IMPREGNATING MY WIFEY. DON'T SAY I DIDN'T WARN YOU**
The recipe: (I'm serious folks. Don't f*ck around with this unless you know what you're doing....)
Good Eats Roast Turkey Recipe Courtesy of Alton Brown
If you want to search for it on the internet, I DL'd it and watched it before making.
Search for: Good Eats
Episode: romancing the bird (a good eats thanksgiving)
1 (14 to 16 pound) frozen young turkey
for the brine:
1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1/2 tablespoon allspice berries
1/2 tablespoon candied ginger
1 gallon iced water
for the aromatics:
1 red apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves sage
canola oil
Combine all brine ingredients, except ice water, in a stockpot, and bring to a boil. Stir to dissolve solids, then remove from heat, cool to room temperature, and refrigerate until thoroughly chilled.
Early on the day of cooking, (or late the night before) combine the brine and ice water in a clean 5-gallon bucket. Place thawed turkey breast side down in brine, cover, and refrigerate or set in cool area (like a basement) for 6 hours. Turn turkey over once, half way through brining.
A few minutes before roasting, heat oven to 500 degrees. Combine the apple, onion, cinnamon stick, and cup of water in a microwave safe dish and microwave on high for 5 minutes.
Remove bird from brine and rinse inside and out with cold water. Discard brine.
Place bird on roasting rack inside wide, low pan and pat dry with paper towels. Add steeped aromatics to cavity along with rosemary and sage. Tuck back wings and coat whole bird liberally with canola (or other neutral) oil.
Roast on lowest level of the oven at 500 degrees f. for 30 minutes. Remove from oven and cover breast with double layer of aluminum foil, insert probe thermometer into thickest part of the breast and return to oven, reducing temperature to 350 degrees f. Set thermometer alarm (if available) to 161 degrees. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let turkey rest, loosely covered for 15 minutes before carving.
Sweet corn bread pudding recipe courtesy Alton Brown
Show: Good Eats
Episode: Romancing the Bird (a good eats thanksgiving)
1/2 onion, diced fine
1 ounce unsalted butter
1/2 teaspoon thyme
1/2 teaspoon rosemary
1 (15-ounce) can creamed style sweet corn
1 cup heavy cream
2 eggs
1 teaspoon baking powder
1/2 cup yellow cornmeal, whole grain, stone ground
1/2 cup shredded parmesan
1 teaspoon kosher salt
ground black pepper
2 cups cubed french bread
Heat oven to 350 degrees f.
Sweat onions with butter and herbs in an oven safe skillet until translucent.
Combine corn, cream, eggs, baking powder, cornmeal, parmesan, salt, and pepper in a large mixing bowl. Add cubed bread and fold to combine. Pour batter into skillet, right on top of the onion mixture. bake 50 minutes, or until set. Cool slightly before serving.
Tart cranberry dipping sauce recipe courtesy Alton Brown
Show: Good Eats
Episode: Romancing the Bird (a good eats thanksgiving)
1 pound frozen cranberries
2 cups orange juice
3 cups ginger ale
2 tablespoons maple syrup
2 tablespoons light brown sugar
1/2 teaspoon kosher salt
1 orange, zested
Combine all ingredients in a non-reactive saucepan, (stainless steel) and bring to a boil. Reduce heat and simmer, stirring occasionally, for 30 to 45 minutes or until liquid is reduced by half.
Carefully puree with an immersion blender or blender until smooth. Check for seasoning and serve in small ramekins.
Step by step, here's what it looks like (well, all but the making of the *very last part*)
The brine:
http://www.pcpotato.com/uploader/files/1/DSCN1874.JPG
http://www.pcpotato.com/uploader/files/1/DSCN1875.JPG
Breakfast, breakfast, breakfast, and lunch. Extra spicy.
http://www.pcpotato.com/uploader/files/1/DSCN1876.JPG
Stuffed with some aromatics and herbs, rubbed down with canola oil and read to go in for 30 minutes at 500* and then stick it with the probe and back in at 350* for about 2 hours.
http://www.pcpotato.com/uploader/files/1/DSCN1877.JPG
Ready to come out.
Surface temp 170. internal temp 161.
http://www.pcpotato.com/uploader/files/1/DSCN1879.JPG
http://www.pcpotato.com/uploader/files/1/DSCN1880.JPG
http://www.pcpotato.com/uploader/files/1/DSCN1881.JPG
The carving.
http://www.pcpotato.com/uploader/files/1/DSCN1884.JPG
http://www.pcpotato.com/uploader/files/1/DSCN1885.JPG
Our 'spread'
http://www.pcpotato.com/uploader/files/1/DSCN1878.JPG
http://www.pcpotato.com/uploader/files/1/DSCN1887.JPG
http://www.pcpotato.com/uploader/files/1/DSCN1888.JPG
http://www.pcpotato.com/uploader/files/1/DSCN1886.JPG
Wifey said is was better than the bourbon glazed turkey I usually do, so I'll likely stick to this next year with a few slight modifications to taste.
I'm serious Folks. This will get it DONE. You make this...
You might get one of these....
http://pcpotato.com/gallery/albums/Jacob/jacob_gilbert_01.sized.jpg
The recipe: (I'm serious folks. Don't f*ck around with this unless you know what you're doing....)
Good Eats Roast Turkey Recipe Courtesy of Alton Brown
If you want to search for it on the internet, I DL'd it and watched it before making.
Search for: Good Eats
Episode: romancing the bird (a good eats thanksgiving)
1 (14 to 16 pound) frozen young turkey
for the brine:
1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1/2 tablespoon allspice berries
1/2 tablespoon candied ginger
1 gallon iced water
for the aromatics:
1 red apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves sage
canola oil
Combine all brine ingredients, except ice water, in a stockpot, and bring to a boil. Stir to dissolve solids, then remove from heat, cool to room temperature, and refrigerate until thoroughly chilled.
Early on the day of cooking, (or late the night before) combine the brine and ice water in a clean 5-gallon bucket. Place thawed turkey breast side down in brine, cover, and refrigerate or set in cool area (like a basement) for 6 hours. Turn turkey over once, half way through brining.
A few minutes before roasting, heat oven to 500 degrees. Combine the apple, onion, cinnamon stick, and cup of water in a microwave safe dish and microwave on high for 5 minutes.
Remove bird from brine and rinse inside and out with cold water. Discard brine.
Place bird on roasting rack inside wide, low pan and pat dry with paper towels. Add steeped aromatics to cavity along with rosemary and sage. Tuck back wings and coat whole bird liberally with canola (or other neutral) oil.
Roast on lowest level of the oven at 500 degrees f. for 30 minutes. Remove from oven and cover breast with double layer of aluminum foil, insert probe thermometer into thickest part of the breast and return to oven, reducing temperature to 350 degrees f. Set thermometer alarm (if available) to 161 degrees. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let turkey rest, loosely covered for 15 minutes before carving.
Sweet corn bread pudding recipe courtesy Alton Brown
Show: Good Eats
Episode: Romancing the Bird (a good eats thanksgiving)
1/2 onion, diced fine
1 ounce unsalted butter
1/2 teaspoon thyme
1/2 teaspoon rosemary
1 (15-ounce) can creamed style sweet corn
1 cup heavy cream
2 eggs
1 teaspoon baking powder
1/2 cup yellow cornmeal, whole grain, stone ground
1/2 cup shredded parmesan
1 teaspoon kosher salt
ground black pepper
2 cups cubed french bread
Heat oven to 350 degrees f.
Sweat onions with butter and herbs in an oven safe skillet until translucent.
Combine corn, cream, eggs, baking powder, cornmeal, parmesan, salt, and pepper in a large mixing bowl. Add cubed bread and fold to combine. Pour batter into skillet, right on top of the onion mixture. bake 50 minutes, or until set. Cool slightly before serving.
Tart cranberry dipping sauce recipe courtesy Alton Brown
Show: Good Eats
Episode: Romancing the Bird (a good eats thanksgiving)
1 pound frozen cranberries
2 cups orange juice
3 cups ginger ale
2 tablespoons maple syrup
2 tablespoons light brown sugar
1/2 teaspoon kosher salt
1 orange, zested
Combine all ingredients in a non-reactive saucepan, (stainless steel) and bring to a boil. Reduce heat and simmer, stirring occasionally, for 30 to 45 minutes or until liquid is reduced by half.
Carefully puree with an immersion blender or blender until smooth. Check for seasoning and serve in small ramekins.
Step by step, here's what it looks like (well, all but the making of the *very last part*)
The brine:
http://www.pcpotato.com/uploader/files/1/DSCN1874.JPG
http://www.pcpotato.com/uploader/files/1/DSCN1875.JPG
Breakfast, breakfast, breakfast, and lunch. Extra spicy.
http://www.pcpotato.com/uploader/files/1/DSCN1876.JPG
Stuffed with some aromatics and herbs, rubbed down with canola oil and read to go in for 30 minutes at 500* and then stick it with the probe and back in at 350* for about 2 hours.
http://www.pcpotato.com/uploader/files/1/DSCN1877.JPG
Ready to come out.
Surface temp 170. internal temp 161.
http://www.pcpotato.com/uploader/files/1/DSCN1879.JPG
http://www.pcpotato.com/uploader/files/1/DSCN1880.JPG
http://www.pcpotato.com/uploader/files/1/DSCN1881.JPG
The carving.
http://www.pcpotato.com/uploader/files/1/DSCN1884.JPG
http://www.pcpotato.com/uploader/files/1/DSCN1885.JPG
Our 'spread'
http://www.pcpotato.com/uploader/files/1/DSCN1878.JPG
http://www.pcpotato.com/uploader/files/1/DSCN1887.JPG
http://www.pcpotato.com/uploader/files/1/DSCN1888.JPG
http://www.pcpotato.com/uploader/files/1/DSCN1886.JPG
Wifey said is was better than the bourbon glazed turkey I usually do, so I'll likely stick to this next year with a few slight modifications to taste.
I'm serious Folks. This will get it DONE. You make this...
You might get one of these....
http://pcpotato.com/gallery/albums/Jacob/jacob_gilbert_01.sized.jpg