Up until last year I always brined my turkey according to a recipe from Emeril Lagasse. (its here on the blog). Last year I wanted a different brine recipe and on Food Network, I found Alton Browns Good Eats Turkey Recipe. Lo and behold I liked it better! Sorry Emeril!
So here it is…you can choose Emerill or Alton…
Good Eats Roast Turkey Alton Brown The Food Network
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 1/2 teaspoons allspice berries
1 1/2 teaspoons chopped candied ginger
1 gallon heavily 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
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.
Early on the day or the night before you’d like to eat:
Combine the brine, water and ice in the 5-gallon bucket. Actually you can find special brining bags in most supermarkets these days, made by Reynolds. 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 or less…use a timer. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.
Recipe courtesy of Alton Brown, also featured in Food Network Magazine
This is a great BBQ recipe while you can still cook outdoors.
Steak with Blue Cheese and Sage
2 minced cloves of garlic
2 tbsp chopped fresh sage
2 tbsp balsamic vinegar
4 (2 lb/1 kg) strip loin grilling steak, 1/2 inch (1 cm) thick
1/2 cup crumbles gorgonzola or bleu cheese, (2 oz/60 g)
In large bowl, whisk together minced garlic, 1 tbsp (15 mL) of the chopped sage, 2 tbsp (25 mL) olive oil, vinegar and 1/4 tsp (1 mL) each salt and pepper. Add steaks and turn to coat well. Cover and refrigerate for 4 hours. (Make-ahead: Refrigerate for up to 8 hours.)
We like to butterfly the steaks so there is a pocket in which to put the bleu cheese….
Place steaks on greased grill over medium-high heat; close lid and cook, turning once, until medium-rare, about 10 minutes, or to desired doneness.
Transfer steaks to platter; sprinkle with crumbled blue cheese and remaining chopped sage. Tent with foil and let stand for 5 minutes.
Alternatively, if you have butterflied the steaks, just before plating, place 1/4 of the blue cheese and a little more sage inside the steak and then close it to melt. If you do this at the beginning, the bleu cheese will run out all over the BBQ!