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Best. Turkey. Ever.
Below are Food Network star, Alton Brown's, general steps for the juiciest, most flavorful turkey you will ever enjoy. A complete recipe follows. Say good-bye to overcooked, dry turkey; you will never cook a turkey again without brining, again. Note the brine can be varied in any number of ways to suit your taste, including a popular option -- adding a can of frozen apple juice/cider to the brine. Alton thaws his turkeys in the brine for a day or so in the brine (at least overnight). Although a dry skin is all you usually need for a nice, crispy skin, after brining it may be best to rub vegetable oil on the skin before cooking to ensure the skin browns and crisps even with the increased moisture content. 1. Brine the bird Soaking the bird for 6-8 hours in brine will help season the meat throughout and keep it juicy while cooking. Alton makes a brine of vegetable broth, kosher salt, brown sugar and spices. 2. Stuff with herbs Stuffing the turkey slows cooking time and has the potential for harmful bacteria growth. Alton perfumes the meat by filling the cavity with aromatics such as fresh rosemary, sage, half an onion, and a sliced apple. 3. Tuck the wings Don't truss a turkey. Tying it up tight will only lengthen cooking time. Alton prepares his bird for the oven by tucking the wingtips gently under themselves, to prevent them from burning. 4. Rub with oil Alton's method calls for cooking the bird 30 minutes at 500 degrees F. This ensures a crisp, evenly browned skin with no basting required. To help the bird brown, rub the exterior evenly with canola oil. 5. Cover the breast After 30 minutes, reduce the heat to 350 degrees F and lay a triangle of aluminum foil (oiled on the inside) over the breast meat. This stops the breast from drying or burning during the rest of the cooking time. 6. Allow to rest When the breast meat reaches 161 degrees, remove the bird from the oven and cover it while it rests for at least 15 minutes. You can use a foil tent, but Alton prefers to ward off turkey poachers with his grill cover.  Full recipe:
For the brine: 1 cup kosher salt 1/2 cup light brown sugar 1 gallon vegetable stock 1 tablespoon black peppercorns 1/2 tablespoon allspice berries 1/2 tablespoon candied ginger 1 gallon iced water For the aromatics: 1 red apple, sliced 1/2 onion, sliced 1 cinnamon stick 1 cup water 4 sprigs rosemary 6 leaves sage Canola oil Early on the day of cooking, (or late the night before) combine the brine and ice water in a clean 5-gallon bucket. Place thawed turkey breast side down in brine, cover, and refrigerate or set in cool area (like a basement) for 6 hours. Turn turkey over once, half way through brining. A few minutes before roasting, heat oven to 500 degrees. Combine the apple, onion, cinnamon stick, and cup of water in a microwave safe dish and microwave on high for 5 minutes. Remove bird from brine and rinse inside and out with cold water. Discard brine. Place bird on roasting rack inside wide, low pan and pat dry with paper towels. Add steeped aromatics to cavity along with rosemary and sage. Tuck back wings and coat whole bird liberally with canola (or other neutral) oil. Roast on lowest level of the oven at 500 degrees F. for 30 minutes. Remove from oven and cover breast with double layer of aluminum foil, insert probe thermometer into thickest part of the breast and return to oven, reducing temperature to 350 degrees F. Set thermometer alarm (if available) to 161 degrees. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let turkey rest, loosely covered for 15 minutes before carving. Courtesy of Food Network
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Hal & Jean Ward,