How to truss a turkey Alton brown?

The goal of this step is to create an even shape atop your bird and to prevent the wings from flopping around. It also helps the turkey cook faster and more evenly. To truss a turkey, you will need two long metal skewers and a wire or twine. First, place the turkey on a clean, flat surface. Insert one skewer down through the turkey’s chest, with the pointed end of the skewer toward the tail. Push the skewer toward the head

How to cook trussed turkey alton brown?

Alton browning is essential for giving turkey skin a nice, golden-brown color and adding moisture to the meat. To ensure even browning, it is best to brine your turkey the day before. If you do not have time, a good alternative is to rub a tablespoon of salt into the skin and let the turkey sit in the refrigerator for several hours. When it is time to cook, preheat the oven to 325 degrees. Remove the turkey from the refrigerator, place it on a

How to cook a trussed turkey recipe Alton brown?

When the turkey is fully cooked, remove it from the oven and let it cool for at least 20 minutes. While you let it cool, you can begin preparing the gravy. After all the fat has rendered off, use a large spoon to skim the excess fat off the surface of the liquid. Then, place the roasting pan over medium heat and add the chicken broth, flour, and seasonings. Whisk until the flour is completely dissolved. Add the deglazed turkey drippings, making

How to cook a trussed turkey Alton brown?

To cook the turkey, place it on a roasting rack in a large roasting pan, breast-side down. Truss the legs together and the wings to the sides of the bird. If you’re using a turkey that’s at least 16 pounds, tie a piece of twine around the drumsticks. Roast your turkey for about an hour at 425°F. (If you’re using a smaller turkey, reduce the time to 20 minutes.)

How to cook a trussed turkey for Alton brown?

The key to a moist, tender turkey is to create a “dome” on top of the bird. To create a dome, place aluminum foil under the bird and over the top, allowing it to form a sort of tent. The goal is to create a layer of air between the bird and the cooking surface, which allows the turkey to cook more slowly and keeps it from cracking.