Good Eats Roast Turkey
I’ve made about five Thanksgiving turkeys/turkey breasts using Alton Brown’s recipe for Good Eats Roast Turkey and I get compliments on it every time. The key to Alton Brown’s recipe is his turkey brine, which helps keep a turkey moist during cooking. I used to think that the heavily-salted brine helped keep the turkey moist through some kind of osmosis, but that would mean salt leeches into the turkey while moisture from the turkey leeches out of the turkey. That’s when I turned to Cooking for Engineers‘ explanation of how brining works. In essence, brining allows salt to season the turkey, but the salt also breaks down molecules in the turkey, allowing the turkey to retain moisture.
Since I can’t personally tell you how my turkeys taste when using this recipe, I’ll just show you a picture of this year’s Thanksgiving turkey breast that I made. It’s only a turkey breast since it’s only serving one and it’s already been brined, roasted, and frozen because it’s coming camping with us and getting reheated over the campfire.