Not really a question but more of a request for reassurance if anything. I’ve made Alton Brown’s turkey recipe for a few years now and have always obtained a moist breast from his recipe. He’s a big advocate of the tinfoil shielding the breast meat during the roasting process to reduce heat to the breast since the dark meat takes longer to cook (and will dry out the breast in the meantime). I haven’t tried any other turkey recipe, but what do you think about that tin foil technique? I noticed your turkey goes in at a lower heat (325 vs 350) and there is basting involved. Does this negate the need for the tinfoil protection of the breast? Also he does a wet brine instead of a dry brine - what is the difference between the two? Does it affect just flavor or moistness?
Anyway! Wanted to make your entire thanksgiving menu but I was a little anxious about the turkey since I haven’t deviated from the AB recipe for several years. Of course I trust you and whatever you say, so if you say this breast will for sure be juicy and moist I will go for it!
I’m not Alison, but want to chime in that I’ve done both a wet brine and a dry brine and tbh could not tell the difference. I now only dry brine because it is so much easier. Dry brine involves rubbing lots of salt/pepper and other spices such as Alison’s recipe, and wet brine, well you know what that entails. With the dry brine I think the salt supposedly tenderizes and flavours the meat. I keep the bird in the fridge uncovered for two days and then bake. I’ve used Alison’s turkey method the last two years and the bird turned out perfect each time. I think the lower temperature helps keep the meat more moist. I’ve done the tinfoiling the breast thing in the past (when cooking the bird at a higher temp) but at 325 I didn’t find it necessary.
UK reader here! I’ll be making this in an oven that only operates with fan. Anything I should know for roasting this bird in a fan oven? Should I just adjust down to 160 C and follow the recipe as written otherwise?
What I think Alison means by decreasing temp 25 degrees applies to Fahrenheit. For you it would be 148 Celsius. If your oven doesn't register specific numbers then round down to 145 or up to 150 maximum (but keep an eye on it if doing latter). For UK readers using gas marks, that would be gas mark 2 on a fan oven.
Is there a chance of the turkey getting too browned? Like if it gets too much color will it affect the taste at all? I tested out the dry brine on a roast chicken last week (it was amazing). But was getting nervous it may get too dark/burnt before it was fully cooked. I know the turkey will be cooking even longer (my chicken was much smaller) so just curious if that’s something to look out for. (Side note: v into all of your recipes/home movies/newsletter, been following you for so long and I’ve never made a recipe of yours that wasn’t a hit!!)
I have a good quality roasting pan that I would normally use for something like this. However, if I put the turkey on the grate in it, the sides will come up about an inch next to the sides of the turkey. Will this steam it too much or change the outcome a ton vs using a sheet pan?
Any tips for deep frying a turkey? 🫣
I’ve never done it, but my tip would be: do it outside and please be careful
Would this recipe be adaptable to a spatchcocked turkey?
Yes to the dry brine, but I can’t speak to the cook time! Might also not be enough space on the sheet tray to roast the vegetables alongside.
Not really a question but more of a request for reassurance if anything. I’ve made Alton Brown’s turkey recipe for a few years now and have always obtained a moist breast from his recipe. He’s a big advocate of the tinfoil shielding the breast meat during the roasting process to reduce heat to the breast since the dark meat takes longer to cook (and will dry out the breast in the meantime). I haven’t tried any other turkey recipe, but what do you think about that tin foil technique? I noticed your turkey goes in at a lower heat (325 vs 350) and there is basting involved. Does this negate the need for the tinfoil protection of the breast? Also he does a wet brine instead of a dry brine - what is the difference between the two? Does it affect just flavor or moistness?
Anyway! Wanted to make your entire thanksgiving menu but I was a little anxious about the turkey since I haven’t deviated from the AB recipe for several years. Of course I trust you and whatever you say, so if you say this breast will for sure be juicy and moist I will go for it!
I’m not Alison, but want to chime in that I’ve done both a wet brine and a dry brine and tbh could not tell the difference. I now only dry brine because it is so much easier. Dry brine involves rubbing lots of salt/pepper and other spices such as Alison’s recipe, and wet brine, well you know what that entails. With the dry brine I think the salt supposedly tenderizes and flavours the meat. I keep the bird in the fridge uncovered for two days and then bake. I’ve used Alison’s turkey method the last two years and the bird turned out perfect each time. I think the lower temperature helps keep the meat more moist. I’ve done the tinfoiling the breast thing in the past (when cooking the bird at a higher temp) but at 325 I didn’t find it necessary.
Oh thank you! That’s good to know :)
suggestions for making either option with just turkey breasts? we’re cooking for just two people and prefer the breast to the thigh 😬
Will we die if I leave the turkey in the fridge for 48hrs before cooking it or is it ok? (Forgive my dramatics but that’s how my brain works 🤣)
No you will not die (from the turkey). The risk becomes in over seasoning which can turn the mean tough/start to cure it.
UK reader here! I’ll be making this in an oven that only operates with fan. Anything I should know for roasting this bird in a fan oven? Should I just adjust down to 160 C and follow the recipe as written otherwise?
I would decrease temp by 25 degrees and just be mindful of browning on the breast and your vegetables!
What I think Alison means by decreasing temp 25 degrees applies to Fahrenheit. For you it would be 148 Celsius. If your oven doesn't register specific numbers then round down to 145 or up to 150 maximum (but keep an eye on it if doing latter). For UK readers using gas marks, that would be gas mark 2 on a fan oven.
Thanks Eric. For 160 C I was already rounding down due to fan I’ve. So you’re saying go down even more?
Yes
🙏
Is there a chance of the turkey getting too browned? Like if it gets too much color will it affect the taste at all? I tested out the dry brine on a roast chicken last week (it was amazing). But was getting nervous it may get too dark/burnt before it was fully cooked. I know the turkey will be cooking even longer (my chicken was much smaller) so just curious if that’s something to look out for. (Side note: v into all of your recipes/home movies/newsletter, been following you for so long and I’ve never made a recipe of yours that wasn’t a hit!!)
I have a good quality roasting pan that I would normally use for something like this. However, if I put the turkey on the grate in it, the sides will come up about an inch next to the sides of the turkey. Will this steam it too much or change the outcome a ton vs using a sheet pan?