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The above video, which I originally posted back in October, is a perfect top to your tasty brine. See Gordon Ramsay's whole recipe printed out at FoodTVBlog. Adding one truffle to the mix won't break the bank, and it will give you lots of foodie cred.
But for roasting, I still love Alton Brown's technique, with a few adjustments*:
A few minutes before roasting, heat oven to 500 degrees.
Take the brined, rinsed, dried, and truffled turkey and place it in the roasting pan, on a solid layer of whole small onions and quartered carrots. (This will give you insanely delicious roasted vegetables as a side.)
Loosely pack stuffing into the cavity, and create a mound in front (you must have stuffing crispies!).
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. Let turkey rest, loosely covered for 15 minutes before carving.
*The bird WILL be stuffed!
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11-13-2008 @9:34AM radish said... I cannot agree more - the Alton Brown method is the best. I've been taking a bit of a shortcut and instead of brining (teeny ny apt that is hotter than a sauna) I buy a kosher turkey, which is sort of pre-brined.. It's amazing always!
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11-18-2008 @12:10AM astin said... I can't argue with getting Alton's roasting methods out there more. This works great (although my oven never quite reaches 500, so it's not as browned as I'd like). His method for roast beef is fantastic too.
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