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Alton Brown's Turkey Brine
Alton Brown's Turkey Brine

Before you jump to Alton Brown's Turkey Brine recipe, you may want to read this short interesting healthy tips about Try Using Food to Boost Your Mood.

A lot of us have been taught to believe that comfort foods are terrible and should be avoided. Sometimes, if your comfort food is made of candy or other junk foods, this is true. Other times, comfort foods can be very nourishing and good for us to consume. A number of foods really do boost your mood when you consume them. If you feel a little bit down and you need an emotional pick me up, try several of these.

Grains can be good for driving away a bad mood. Millet, quinoa, barley, etc are excellent at helping you be happier. These grains can help you feel full for longer also, which can help your mood too. It’s not difficult to feel depressed when you are starving! The reason these grains are so wonderful for your mood is that they are easy for your stomach to digest. You digest these foods faster than other foods which can help promote your blood sugar levels, which, in turn, helps make you feel better, mood wise.

Now you know that junk food isn’t necessarily what you have to eat when you want to help your moods get better. Try some of these instead!

We hope you got benefit from reading it, now let’s go back to alton brown's turkey brine recipe. To cook alton brown's turkey brine you only need 9 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to prepare Alton Brown's Turkey Brine:
  1. Take 1 cup kosher salt
  2. You need 1/2 cup light brown sugar
  3. Use 1 gallon vegetable stock
  4. You need 1 tbsp black peppercorns
  5. Prepare 1 1/2 tsp allspice berries
  6. Provide 1 1/2 tsp chopped candied ginger
  7. Provide 1 gallon water, heavily iced
  8. Provide 1 5 gallon bucket (like a paint bucket but very clean)
  9. Take 1 14 to 16 lb frozen young turkey
Steps to make Alton Brown's Turkey Brine:
  1. Directions 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.
  2. The night before you'd like to eat: Combine the brine, water and ice in the 5-gallon bucket. 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 halfway through brining.
  3. Preheat the oven to 500°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.
  4. Tuck the wings underneath the bird and coat the skin liberally with canola oil.
  5. Roast the turkey on lowest level of the oven at 500°F for 30 minutes. Note that the skin will brown during this part. If it appears that it is browning too fast or is brown enough, loosely cover those parts with foil for the remander of the cooking time.
  6. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350°F. Loosely cover the legs and breast with foil if you haven't already. Set the thermometer alarm (if available) to 161°F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting.
  7. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.

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