Adapting Alton's turkey recipe

Buzz · November 2009

I'm considering T-day recipe options.

This year I am considering branching out from Mad Max's tried and true method (which has worked well in the past).

Alton Brown's recipe looks interesting. Basically - Brine, into the oven for 30 min at 500 degrees, then finish at 350. The thought is that the early high temp browns and crispens the skin.

Recipe link: http://www.foodnetwork.com/recipes/alton-brown/good-eats-roast-turkey-recipe/index.html

Here's my question... if I stabilize my Egg at 500, then I've got a lot of heat carry over that will take too long to fall back down to 350. Think this is a problem?

If it is a problem, one of the possible work around would be to cover the 30 minutes at 500 in the oven, then move to the Egg for the 350 roast. I'm wondering if that would negate some of the Egg'in goodness.

Thanks,
Buzz

Eggcentric · November 2009

I've used his brine recipe when roasting turkeys in the past. It's fantastic! Going to try it on my egg for the first time this year.

Davekatz · November 2009

I did it that way last year and it worked fine:
http://www.food-fire.com/index.php/2008/11/30/roasted-turkey/#more-233

It was a very tasty bird.

Buzz · November 2009

Davekatz wrote:

I did it that way last year and it worked fine:
http://www.food-fire.com/index.php/2008/11/30/roasted-turkey/#more-233

It was a very tasty bird.

Thanks. Looks like you stabilized at 500, then immediately closed up for 350 after adding the bird. I think that is the approach I'm going to take.

Bacchus · November 2009

I say stabilize the egg at 350, then do the first portion of the cook in the oven. It's a sure bet that way. There will be plenty of Egg goodness.

Gotta love Alton Brown....although he is starting to look kinda creepy :unsure:

Davekatz · November 2009

Exactly. I let the bird and the cold plate setter knock a lot of the heat down and then kind of "walked" the temp the rest of the way down.

Bushgator · November 2009

ok doing it this ,do we still put the Ice bag onto the breast of the bird for 20 minutes so it all gets done at same time?

Little Chef · November 2009

It certainly won't hurt.

Davekatz · November 2009

I didn't, but I had a lot of cold butter under the skin. Little Chef is right - it can't hurt. I always like my dark meat as well done as I can get it.

Keithww · November 2009

I did a test bird a few weeks ago and iced the breasts and kept the egg at 350 for the entire cook, it worked great. The brine didn't hurt the gravy made from the drippings at all, just remember to add salt after you have tasted it.

Buzz · November 2009

I'm planning to ice the breasts. I think that makes sense in any kind of roasting method.

Buzz · November 2009

Thought I'd put in the conclusion to this method in case anyone searched for it in the future.

I tried starting it in a 500 deg oven. I had it on the second to lowest rack setting. The oil started to smoke. I pulled it at about 20 minutes because the smoke was getting too thick in the oven. It didn't brown evenly. It almost, but not quite, charred in spots on one side.

I didn't use Alton's brine. I used a different brine that contained molasses, honey, and soy sauce. I think the sugar may have carmelized and contributed to the over-browning. The skin was pretty crispy, but probably not really necessary.

I don't think the 500 deg start with this brine was a bad idea. Next time, I'll skip that.

Adapting Alton's turkey recipe

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