Friday, November 27, 2009
Alton Brown knows what's up.
Well, Tuesday evening, I took the turkey out of the fridge. It had been there since Friday, and it was barely unthawed. I tried the Alton Brown trick, and by golly, it worked! Started the "trickle" at 7:30 and it was pretty much completely unthawed by 9:30. Alton Brown knows what's up.
According to Alton Brown's recipe, you rinse the brine off, which is good, cause the salt had kinda formed a paste on the breast meat. I trussed the turkey up tight and "liberally applied canola oil," according to Alton's instructions. He said a 14-pound turkey should take 2 to 2 1/2 hours to roast. My mom was skeptical. This turkey got really brown. The recipe said to roast it for 30 minutes at 500 degrees, then turn the oven down to 350 degrees for the remainder. Thirty minutes at 500 degrees might have been a bit much. The turkey got really brown really fast. But, just like the directions said, after 2 1/2 hours, when I put a thermometer in the thigh, it read 160 degrees. This bird was done.
I think it was the brine. We're doing this next year. Here's the turkey in the cooler.