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“Recipe by Alton Brown, Good Eats: Romancing the Bird”
2hrs 15mins

Ingredients Nutrition


  1. Combine all brine ingredients, except ice water, in a stockpot and bring to a boil.
  2. Stir to dissolve solids then, remove from heat and cool to room temperature.
  3. Refrigerate until thoroughly chilled.
  4. The night before cooking, combine the brine and ice water in a clean 5 gallon bucket.
  5. Place the thawed turkey, breast side down, in the brine.
  6. cover and refrigerate, or place in a cool environment for 6 hours.
  7. Turn the turkey over once, halfway through the brining.
  8. Before roasting:
  9. Heat the oven to 500°.
  10. Combine apple, onion, cinnamon stick, and cup of water in a microwave safe dish and microwave on high for 5 minutes.
  11. Remove the bird from the brine and rinse the inside with cold water. Discard the brine.
  12. Pat the bird dry with paper towels and place on a roasting rack in a low, wide pan.
  13. Add the steeped aromatics to the cavity with the rosemary and sage.
  14. Tuck the wings back and coat the bird liberally with olive oil.
  15. Place on the lowest oven rack and cook for 30 minutes at 500°f.
  16. Remove from the oven and cover the breast with a double layer of aluminum foil.
  17. Lower temperature to 350°f, insert a probe thermometer in the thickest part of the breast and return to the oven for 2 to 2 & 1/2 hours. The thermometer should read 161°.
  18. Let the turkey rest, loosely covered for 15 minutes before carving.

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