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?
It will change something, for sure- but having not tested I can’t advise exactly. In my experience, the turkey roasts quicker on a sheet pan and gets more brown, quicker (all good things IMO). So if anything you may add some time to the roast.
Hi Alison! I’m so excited to make your turkey this year. I also make two bone in breasts to have enough leftovers for everyone to bring home for the day after sandos…any tips or alterations to the brine/cooking? Happy Thanksgiving and Mazel Tov on your pregnancy!
Hi Alison, my guest count increased from 5-10 in a day (I tried to follow your advice of uninviting but unfortunately relatives are involved and they don't take kindly to "no"). I have been gifted a 5 lb brisket; I have purchased a 12-15 lb turkey (actual weight pending upon pick-up Monday). I have one oven. Can I cook both of your recipes (the brisket at 275; the turkey at 325) at 275 in the same oven? How does that affect the turkey? We're very interested in the crispy skin. Can the brisket be made ahead a day? Should I fake my own death? Any / all unhinged suggestions welcome. Thank you!
lol do NOT fake your own death- DO cook brisket night before. Will be even better that way tbh, so no compromises necessary! Do NOT roast turkey at 275. DO have fun and try to take it all in stride- you’ll do GREAT.
Alison, you offer cornstarch as an alternative to flour for gravy. Have you ever tried potato flakes instead? I’ve read they can be a good thickener, and Bob’s Red Mill makes them, so it’s not like I’d be using any hyperprocessed potato. Anyway I’ve never tried it, curious. Thanks!
I bought a bougie local farm heritage breed turkey, and now I’m afraid to roast it whole after reading several places that they roast differently (smaller breasts, tougher legs.) Any experience here? Should I just hedge my bets and break it down?
For the stock: the recipe ingredients says garlic, however the instructions don't mention where/when it goes. I'm assuming just in with everything else, but I don't wanna bork anything haha.
Hi Alison! The turkey recipe says to pour half of the butter/olive oil over the turkey and veggies - when do you use the other half? Sorry if I missed it! Thanks!!!
I’ve been cooking Thanksgiving for decades - this year I printed out your 2024 guide and made almost everything from it - my search for favorite recipes has ended!!! Everything came out amazing! Also - I usually don’t follow recipes exactly, but I did with these and wouldn’t tweak a single thing. Thank you!
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?
It will change something, for sure- but having not tested I can’t advise exactly. In my experience, the turkey roasts quicker on a sheet pan and gets more brown, quicker (all good things IMO). So if anything you may add some time to the roast.
TY! I’ll forego the roaster 😉
Hi Alison! I’m so excited to make your turkey this year. I also make two bone in breasts to have enough leftovers for everyone to bring home for the day after sandos…any tips or alterations to the brine/cooking? Happy Thanksgiving and Mazel Tov on your pregnancy!
Hi Alison, my guest count increased from 5-10 in a day (I tried to follow your advice of uninviting but unfortunately relatives are involved and they don't take kindly to "no"). I have been gifted a 5 lb brisket; I have purchased a 12-15 lb turkey (actual weight pending upon pick-up Monday). I have one oven. Can I cook both of your recipes (the brisket at 275; the turkey at 325) at 275 in the same oven? How does that affect the turkey? We're very interested in the crispy skin. Can the brisket be made ahead a day? Should I fake my own death? Any / all unhinged suggestions welcome. Thank you!
lol do NOT fake your own death- DO cook brisket night before. Will be even better that way tbh, so no compromises necessary! Do NOT roast turkey at 275. DO have fun and try to take it all in stride- you’ll do GREAT.
OMG OMG THANK YOU! lol nbd update the gifted brisket arrived and is 13 lbs. pray for me.
PS your Straightolab ep was a huge cultural moment for me
I would cut it in half and either braise half and freeze half or braise both (but separately)
If doing this rub with a chicken, would you still cook low and slow?
Alison, you offer cornstarch as an alternative to flour for gravy. Have you ever tried potato flakes instead? I’ve read they can be a good thickener, and Bob’s Red Mill makes them, so it’s not like I’d be using any hyperprocessed potato. Anyway I’ve never tried it, curious. Thanks!
Never tried it! Worth an experiment but maybe not with the precious turkey stock
I bought a bougie local farm heritage breed turkey, and now I’m afraid to roast it whole after reading several places that they roast differently (smaller breasts, tougher legs.) Any experience here? Should I just hedge my bets and break it down?
Don’t be afraid! All turkeys are different, sure, but also…a turkey. How many lbs?
12 lbs
For the stock: the recipe ingredients says garlic, however the instructions don't mention where/when it goes. I'm assuming just in with everything else, but I don't wanna bork anything haha.
You could never bork anything— sorry about that, and yes— throw it in with everything!
Hi Alison! The turkey recipe says to pour half of the butter/olive oil over the turkey and veggies - when do you use the other half? Sorry if I missed it! Thanks!!!
To baste the bird! 🐦
Thank you!! And doh on my part 🤣
I’ve been cooking Thanksgiving for decades - this year I printed out your 2024 guide and made almost everything from it - my search for favorite recipes has ended!!! Everything came out amazing! Also - I usually don’t follow recipes exactly, but I did with these and wouldn’t tweak a single thing. Thank you!
me too! It was so fun and easy and everyone loved it!