Sandra This Alton Brown Roast Turkey is a crispy and juicy recipe, which uses a high-heat roasting method and simple aromatics. It’s the gold standard for Thanksgiving, ready in about 2 hours and 30 minutes (excluding brining time).
Alton Brown Roast Turkey Ingredients
- 1 (14–16 lb) frozen young turkey, thawed (brined is recommended)
- 2 tbsp canola oil (or vegetable oil)
- 1 red apple, sliced
- ½ onion, sliced
- 1 cinnamon stick
- 1 cup water
- 4 sprigs fresh rosemary
- 6 leaves fresh sage
- Heavy-duty aluminum foil (for the breast shield)
How To Make Alton Brown Roast Turkey
- Preheat the oven: Position an oven rack in the lowest position. Preheat your oven to 500°F (260°C). This high starting temperature is the secret to crisp skin.
- Prep the aromatics: In a microwave-safe bowl, combine the sliced red apple, sliced onion, cinnamon stick, and 1 cup of water. Microwave on high for 5 minutes. This “steeps” the aromatics so they release flavor immediately inside the bird. Drain off the hot water.
- Prepare the bird: Remove the turkey from the brine (if used) and rinse thoroughly with cold water. Pat the turkey incredibly dry with paper towels inside and out. Discard the neck and giblets (or save for gravy).
- Stuff and coat: Place the turkey on a roasting rack inside a large roasting pan. Stuff the cavity with the steeped apple, onion, and cinnamon stick, along with the fresh rosemary and sage. Tuck the wings underneath the bird and coat the skin lightly with canola oil.
- The 30-minute blast: Place the turkey in the 500°F oven and roast for exactly 30 minutes. This browns and crisps the skin rapidly.
- Shield and reduce: After 30 minutes, remove the turkey from the oven. Reduce the oven temperature to 350°F (175°C). Carefully cover the breast area with a double layer of aluminum foil shaped into a triangle (to prevent the breast from overcooking).
- Probe and finish: Insert a probe thermometer into the thickest part of the breast. Return the turkey to the oven and roast until the internal temperature reaches 161°F (72°C). This typically takes another 1.5 to 2 hours depending on the size of the bird.
- Rest the meat: Remove the turkey from the oven and cover loosely with foil. Let it rest for at least 15 minutes before carving. The temperature will rise to 165°F during this time.
Recipe Tips
- The Breast Shield: Creating the foil triangle is essential. The breast cooks faster than the dark meat legs. By shielding the breast after the initial browning, you allow the legs to catch up without drying out the white meat.
- Do not baste: Alton Brown specifically advises against basting. Opening the oven door releases heat and fluctuates the temperature, which makes the cooking time unpredictable and softens the skin.
- Oil choice: Use canola or vegetable oil rather than butter or olive oil. The high smoke point is necessary for the initial 500°F blast; butter would burn and turn black.
- Pat it dry: If the turkey skin is wet when it goes into the oven, it will steam instead of roast. Use plenty of paper towels to get it bone-dry for the best crispiness.
What To Serve With Alton Brown Roast Turkey
This is the centerpiece of the traditional holiday meal.
- Cornbread Dressing: A southern staple.
- Creamy Mashed Potatoes: Essential for the gravy.
- Green Bean Casserole: With crispy onions.
- Cranberry Sauce: The tartness cuts the richness of the meat.
How To Store Alton Brown Roast Turkey
- Refrigerate: Carve the meat off the bone and store in an airtight container for up to 3–4 days.
- Freeze: Freeze leftover turkey meat in freezer bags for up to 3 months.
- Carcass: Save the bones to make turkey stock later; freeze them if not using immediately.
Alton Brown Roast Turkey Nutrition Facts
- Calories: 350kcal
- Protein: 54g
- Carbohydrates: 0g
- Fat: 12g
- Saturates: 3g
- Sugar: 0g
- Salt: 1.8g
Nutrition information is estimated per 6oz serving of meat (brined).
FAQs
Do I have to brine it first?
While not strictly mandatory, Alton Brown highly recommends brining the bird (see previous recipe) for 8–16 hours before roasting. This method is designed to work in tandem with the brine to ensure moisture.
Why 161°F instead of 165°F?
The internal temperature of a large roast continues to rise by about 5–10 degrees after you take it out of the oven (carryover cooking). Pulling it at 161°F ensures it hits the safe 165°F mark while resting, without overcooking.
Can I stuff the bird with stuffing?
Alton Brown advises against cooking stuffing inside the bird. It makes it difficult to cook the turkey evenly and raises food safety concerns. Bake the dressing in a separate casserole dish.
Alton Brown Roast Turkey Recipe
Description
The famous “Good Eats” method that starts with a high-heat blast to crisp the skin, followed by a foil shield to protect the breast, resulting in the perfect roast turkey.
Ingredients
Instructions
- Preheat oven to 500°F.
- Microwave apple, onion, cinnamon, and water for 5 minutes; drain.
- Pat turkey completely dry and place on a roasting rack.
- Stuff cavity with steeped aromatics and herbs.
- Brush skin lightly with canola oil.
- Roast at 500°F for 30 minutes.
- Reduce heat to 350°F and cover breast with a foil triangle.
- Roast until internal breast temperature reaches 161°F.
- Rest for 15 minutes before carving.
Notes
- Microwaving the aromatics before stuffing the bird is a clever trick to jump-start the steaming process, ensuring the flavor permeates the meat from the inside out.
- Using a probe thermometer that stays in the bird while it cooks is the only way to guarantee perfectly juicy meat without constantly opening the oven door to check.
- The high-heat start is crucial for rendering the fat in the skin quickly, creating a glass-like crispiness that slow-roasting cannot achieve.
Alton Brown Roast Turkey Recipe
