My brother has gotten hooked on Alton Brown's cooking. We've tried
AB's brined turkey a few times now, and the turkey comes out great,
but there seems to be one small problem. Here's the recipe:

1 (14 to 16 pound) frozen young turkey
For the brine:
1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1/2 tablespoon allspice berries
1/2 tablespoon candied ginger
1 gallon iced water
For the aromatics:
1 red apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves sage
Canola oil

Combine all brine ingredients, except ice water, in a stockpot, and
bring to a boil. Stir to dissolve solids, then remove from heat, cool
to room temperature, and refrigerate until thoroughly chilled.
Early on the day of cooking, (or late the night before) combine the
brine and ice water in a clean 5-gallon bucket. Place thawed turkey
breast side down in brine, cover, and refrigerate or set in cool area
(like a basement) for 6 hours. Turn turkey over once, half way through
brining.
A few minutes before roasting, heat oven to 500 degrees. Combine the
apple, onion, cinnamon stick, and cup of water in a microwave safe
dish and microwave on high for 5 minutes.
Remove bird from brine and rinse inside and out with cold water.
Discard brine.
Place bird on roasting rack inside wide, low pan and pat dry with
paper towels. Add steeped aromatics to cavity along with rosemary and
sage. 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. A 14 to 16 pound bird should require a
total of 2 to 2 1/2 hours of roasting. Let turkey rest, loosely
covered for 15 minutes before carving.
--------------------------------------------------------------------------------------------

OK, here's the problem. When the turkey is carved, the thighs and legs
look like they're almost still raw. They're pink, VERY pink, and the
juice runs pretty pink, too. Even the breast meat is slightly pink
around the edges, and pinker closer in to the bone.

We've followed the recipe exactly. We've checked the calibration on
the stove, the temperature is correct. We've checked the calibration
on the probe thermometer and it's accurate, too (my brother went to
great lengths to get the same one AB uses).

The turkey doesn't taste uncooked, it just looks that way. The texture
is that of cooked turkey, and no one has gotten sick eating it. It
just =looks= raw, and my sister-in-law is afraid to eat it.

Anyone have any ideas why it looks like this? Is it supposed to, and
if so, why? If not, any ideas as to what we're doing wrong?

Thanks,
Catly

"cathy" wrote in message
...
My brother has gotten hooked on Alton Brown's cooking. We've tried
AB's brined turkey a few times now, and the turkey comes out great,
but there seems to be one small problem. Here's the recipe:

snipped

OK, here's the problem. When the turkey is carved, the thighs and legs
look like they're almost still raw. They're pink, VERY pink, and the
juice runs pretty pink, too. Even the breast meat is slightly pink
around the edges, and pinker closer in to the bone.

We've followed the recipe exactly. We've checked the calibration on
the stove, the temperature is correct. We've checked the calibration
on the probe thermometer and it's accurate, too (my brother went to
great lengths to get the same one AB uses).

The turkey doesn't taste uncooked, it just looks that way. The texture
is that of cooked turkey, and no one has gotten sick eating it. It
just =looks= raw, and my sister-in-law is afraid to eat it.

Anyone have any ideas why it looks like this? Is it supposed to, and
if so, why? If not, any ideas as to what we're doing wrong?


In my experience the thigh always takes longer to cook than the breast, and
every other turkey recipe I have seen says to put the thermometer probe in
the thigh. Could this be the problem?


--
Peter Aitken

Remove the crap from my email address before using.

"cathy" wrote in message
...
My brother has gotten hooked on Alton Brown's cooking. We've tried
AB's brined turkey a few times now, and the turkey comes out great,
but there seems to be one small problem. Here's the recipe:
SNIP RECIPE OK, here's the problem. When the turkey is carved, the thighs
and legs
look like they're almost still raw. They're pink, VERY pink, and the
juice runs pretty pink, too. Even the breast meat is slightly pink
around the edges, and pinker closer in to the bone.

We've followed the recipe exactly. We've checked the calibration on
the stove, the temperature is correct. We've checked the calibration
on the probe thermometer and it's accurate, too (my brother went to
great lengths to get the same one AB uses).

The turkey doesn't taste uncooked, it just looks that way. The texture
is that of cooked turkey, and no one has gotten sick eating it. It
just =looks= raw, and my sister-in-law is afraid to eat it.

Anyone have any ideas why it looks like this? Is it supposed to, and
if so, why? If not, any ideas as to what we're doing wrong?

Thanks,
Catly

Do you use a thermometer? As long as it's to temp, you're fine. Brined
turkey and smoked turkey can both have a pink appearance. Use a thermometer
whenever you're not sure, and go by that.

kimberly

On Wed, 18 Feb 2004 20:14:29 GMT, "Peter Aitken"
wrote:

"cathy" wrote in message
.. .
My brother has gotten hooked on Alton Brown's cooking. We've tried
AB's brined turkey a few times now, and the turkey comes out great,
but there seems to be one small problem. Here's the recipe:

snipped

OK, here's the problem. When the turkey is carved, the thighs and legs
look like they're almost still raw. They're pink, VERY pink, and the
juice runs pretty pink, too. Even the breast meat is slightly pink
around the edges, and pinker closer in to the bone.

We've followed the recipe exactly. We've checked the calibration on
the stove, the temperature is correct. We've checked the calibration
on the probe thermometer and it's accurate, too (my brother went to
great lengths to get the same one AB uses).

The turkey doesn't taste uncooked, it just looks that way. The texture
is that of cooked turkey, and no one has gotten sick eating it. It
just =looks= raw, and my sister-in-law is afraid to eat it.

Anyone have any ideas why it looks like this? Is it supposed to, and
if so, why? If not, any ideas as to what we're doing wrong?


In my experience the thigh always takes longer to cook than the breast, and
every other turkey recipe I have seen says to put the thermometer probe in
the thigh. Could this be the problem?

No, I'm afraid it isn't, because that's the one thing we did
differently from the recipe is place the probe in the thigh, not the
breast. And my brother was very careful not to place it on the bone.
He went in, touched the bone, then backed out about an inch. So you're
in the thickest part of the thigh, but not touching the bone.

Cathy

On Wed, 18 Feb 2004 12:31:09 -0800, "Nexis" wrote:


"cathy" wrote in message
.. .
My brother has gotten hooked on Alton Brown's cooking. We've tried
AB's brined turkey a few times now, and the turkey comes out great,
but there seems to be one small problem. Here's the recipe:
SNIP RECIPE OK, here's the problem. When the turkey is carved, the thighs
and legs
look like they're almost still raw. They're pink, VERY pink, and the
juice runs pretty pink, too. Even the breast meat is slightly pink
around the edges, and pinker closer in to the bone.

We've followed the recipe exactly. We've checked the calibration on
the stove, the temperature is correct. We've checked the calibration
on the probe thermometer and it's accurate, too (my brother went to
great lengths to get the same one AB uses).

The turkey doesn't taste uncooked, it just looks that way. The texture
is that of cooked turkey, and no one has gotten sick eating it. It
just =looks= raw, and my sister-in-law is afraid to eat it.

Anyone have any ideas why it looks like this? Is it supposed to, and
if so, why? If not, any ideas as to what we're doing wrong?

Thanks,
Catly

Do you use a thermometer? As long as it's to temp, you're fine. Brined
turkey and smoked turkey can both have a pink appearance. Use a thermometer
whenever you're not sure, and go by that.

kimberly

Yes, we used a thermometer just like the recipe says to, and in fact
we use the same one Alton Brown does. Although we placed the probe in
the thigh, not the breast, because the thigh usually takes longer to
cook than the breast. And yes, it was to temp.

So we know it was cooked, but it sure as heck didn't LOOK cooked.
That's the problem. SHOULD it look THAT uncooked??

Cathy

cathy wrote in
:

On Wed, 18 Feb 2004 12:31:09 -0800, "Nexis" wrote:


"cathy" wrote in message
. ..
My brother has gotten hooked on Alton Brown's cooking. We've tried
AB's brined turkey a few times now, and the turkey comes out great,
but there seems to be one small problem. Here's the recipe:
SNIP RECIPE OK, here's the problem. When the turkey is carved, the
thighs and legs
look like they're almost still raw. They're pink, VERY pink, and the
juice runs pretty pink, too. Even the breast meat is slightly pink
around the edges, and pinker closer in to the bone.

We've followed the recipe exactly. We've checked the calibration on
the stove, the temperature is correct. We've checked the calibration
on the probe thermometer and it's accurate, too (my brother went to
great lengths to get the same one AB uses).

The turkey doesn't taste uncooked, it just looks that way. The
texture is that of cooked turkey, and no one has gotten sick eating
it. It just =looks= raw, and my sister-in-law is afraid to eat it.

Anyone have any ideas why it looks like this? Is it supposed to, and
if so, why? If not, any ideas as to what we're doing wrong?

Thanks,
Catly

Do you use a thermometer? As long as it's to temp, you're fine. Brined
turkey and smoked turkey can both have a pink appearance. Use a
thermometer whenever you're not sure, and go by that.

kimberly

Yes, we used a thermometer just like the recipe says to, and in fact
we use the same one Alton Brown does. Although we placed the probe in
the thigh, not the breast, because the thigh usually takes longer to
cook than the breast. And yes, it was to temp.

So we know it was cooked, but it sure as heck didn't LOOK cooked.
That's the problem. SHOULD it look THAT uncooked??

Cathy


So the oven was ok and the probe was ok...That just leaves the brine. Not
knowing what was in your brine my guess is some sort of nirtrate or nitrite
or a meat cure. The chemicals used in bacon, ham, sausages, corned beef
etc... These turn meats pinkish or redish depending on how much used.

--
Once during Prohibition I was forced to live for days on nothing but food
and water.
--------
FIELDS, W. C.

What're the BTU's on your cooker? Some of the cheaper, lower BTU units
don't do a good job....

cathy wrote:

On Wed, 18 Feb 2004 12:31:09 -0800, "Nexis" wrote:


"cathy" wrote in message
.. .
My brother has gotten hooked on Alton Brown's cooking. We've tried
AB's brined turkey a few times now, and the turkey comes out great,
but there seems to be one small problem. Here's the recipe:
SNIP RECIPE OK, here's the problem. When the turkey is carved, the thighs
and legs
look like they're almost still raw. They're pink, VERY pink, and the
juice runs pretty pink, too. Even the breast meat is slightly pink
around the edges, and pinker closer in to the bone.

We've followed the recipe exactly. We've checked the calibration on
the stove, the temperature is correct. We've checked the calibration
on the probe thermometer and it's accurate, too (my brother went to
great lengths to get the same one AB uses).

The turkey doesn't taste uncooked, it just looks that way. The texture
is that of cooked turkey, and no one has gotten sick eating it. It
just =looks= raw, and my sister-in-law is afraid to eat it.

Anyone have any ideas why it looks like this? Is it supposed to, and
if so, why? If not, any ideas as to what we're doing wrong?

Thanks,
Catly

Do you use a thermometer? As long as it's to temp, you're fine. Brined
turkey and smoked turkey can both have a pink appearance. Use a thermometer
whenever you're not sure, and go by that.

kimberly

Yes, we used a thermometer just like the recipe says to, and in fact
we use the same one Alton Brown does. Although we placed the probe in
the thigh, not the breast, because the thigh usually takes longer to
cook than the breast. And yes, it was to temp.

So we know it was cooked, but it sure as heck didn't LOOK cooked.
That's the problem. SHOULD it look THAT uncooked??

Cathy

"cathy" wrote:
Yes, we used a thermometer just like the recipe says to, and in fact
we use the same one Alton Brown does. Although we placed the probe in
the thigh, not the breast, because the thigh usually takes longer to
cook than the breast. And yes, it was to temp.

So we know it was cooked, but it sure as heck didn't LOOK cooked.
That's the problem. SHOULD it look THAT uncooked??

Yes, it should. I believe that AB has stated himself that brined turkey has
a pinker color than turkey that isn't brined and not to worry.

I have been brining turkeys for longer than I've watched Alton Brown, and my
first sight of rosy brined turkey meat had me running back and forth from
oven to table for an hour. I finally had to just accept that the color
wasn't going to change and that I was going to ruin the meat if I kept it
up. Trust me, it took me a while to get used to the idea of carving and
serving it that way, but since the first bite I've had no trouble whatsoever
eating it. I trust my meat thermometer, and now look forward to cutting into
that succulent pickled bird.

Anyone have any ideas why it looks like this? Is it supposed to, and
if so, why? If not, any ideas as to what we're doing wrong?


It is the "red" meat of the turkey. It's not going to look like white meat.

It probably also looks a lot juicier than you're used to because of the
shorter cooking times used in that recipe.

As long as it's not still bleeding it should be fine. If the thermometer
says it has hit the proper temp you should be fine. The brining and
shorter high-temp cooking isn't what most folks are used to. Neither is
the juicy flavorful bird you get.

If it helps, my husband has made about 5 turkeys this way and we haven't
poisoned anyone yet.



Dawn

"cathy" wrote in message
...
My brother has gotten hooked on Alton Brown's cooking. We've tried
AB's brined turkey a few times now, and the turkey comes out great,
but there seems to be one small problem. Here's the recipe:

1 (14 to 16 pound) frozen young turkey
For the brine:
1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1/2 tablespoon allspice berries
1/2 tablespoon candied ginger
1 gallon iced water
For the aromatics:
1 red apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves sage
Canola oil

Combine all brine ingredients, except ice water, in a stockpot, and
bring to a boil. Stir to dissolve solids, then remove from heat, cool
to room temperature, and refrigerate until thoroughly chilled.
Early on the day of cooking, (or late the night before) combine the
brine and ice water in a clean 5-gallon bucket. Place thawed turkey
breast side down in brine, cover, and refrigerate or set in cool area
(like a basement) for 6 hours. Turn turkey over once, half way through
brining.
A few minutes before roasting, heat oven to 500 degrees. Combine the
apple, onion, cinnamon stick, and cup of water in a microwave safe
dish and microwave on high for 5 minutes.
Remove bird from brine and rinse inside and out with cold water.
Discard brine.
Place bird on roasting rack inside wide, low pan and pat dry with
paper towels. Add steeped aromatics to cavity along with rosemary and
sage. 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. A 14 to 16 pound bird should require a
total of 2 to 2 1/2 hours of roasting. Let turkey rest, loosely
covered for 15 minutes before carving.
--------------------------------------------------------------------------
------------------

OK, here's the problem. When the turkey is carved, the thighs and legs
look like they're almost still raw. They're pink, VERY pink, and the
juice runs pretty pink, too. Even the breast meat is slightly pink
around the edges, and pinker closer in to the bone.

We've followed the recipe exactly. We've checked the calibration on
the stove, the temperature is correct. We've checked the calibration
on the probe thermometer and it's accurate, too (my brother went to
great lengths to get the same one AB uses).

The turkey doesn't taste uncooked, it just looks that way. The texture
is that of cooked turkey, and no one has gotten sick eating it. It
just =looks= raw, and my sister-in-law is afraid to eat it.

Anyone have any ideas why it looks like this? Is it supposed to, and
if so, why? If not, any ideas as to what we're doing wrong?

Thanks,
Catly

I did Alton's turkey recipe for Thanksgiving and the only problem we had was
that for the first time in history in our family there was no left over
turkey! Seriously... it was scarfed.

I use a slightly modified version of Alton's turkey recipe.

Brined turkey will have a red/pink tint near the surface when cooked.

I recommend cooking it until the leg meat starts to pull away from the
bone, even if that means overcooking slightly (just don't wait too long,
it needs to be nice and tender). It's a tough balance to achieve, but if
you like dark meat, it is worth it.

--
John Gaughan
http://www.johngaughan.net/

cathy wrote:

On Wed, 18 Feb 2004 20:14:29 GMT, "Peter Aitken"
wrote:


"cathy" wrote in message
. ..

My brother has gotten hooked on Alton Brown's cooking. We've tried
AB's brined turkey a few times now, and the turkey comes out great,
but there seems to be one small problem. Here's the recipe:

snipped

OK, here's the problem. When the turkey is carved, the thighs and legs
look like they're almost still raw. They're pink, VERY pink, and the
juice runs pretty pink, too. Even the breast meat is slightly pink
around the edges, and pinker closer in to the bone.

We've followed the recipe exactly. We've checked the calibration on
the stove, the temperature is correct. We've checked the calibration
on the probe thermometer and it's accurate, too (my brother went to
great lengths to get the same one AB uses).

The turkey doesn't taste uncooked, it just looks that way. The texture
is that of cooked turkey, and no one has gotten sick eating it. It
just =looks= raw, and my sister-in-law is afraid to eat it.

Anyone have any ideas why it looks like this? Is it supposed to, and
if so, why? If not, any ideas as to what we're doing wrong?


In my experience the thigh always takes longer to cook than the breast, and
every other turkey recipe I have seen says to put the thermometer probe in
the thigh. Could this be the problem?


No, I'm afraid it isn't, because that's the one thing we did
differently from the recipe is place the probe in the thigh, not the
breast. And my brother was very careful not to place it on the bone.
He went in, touched the bone, then backed out about an inch. So you're
in the thickest part of the thigh, but not touching the bone.

There are two things at work to cause the pinkness. First, the birds
grow a lot faster than they used to (all that selective breeding and
stuff). Because they do, they're killed younger, before their bones
have calcified as fully as they used to. Stuff that used to stay in
the bones now literally comes through them. Same reason for pink meat
on chickens close to the bone.

Second, brining alters the chemistry and physics of the meat. In much
the same way that cured hams are pink (although that's from different
chemicals than are usually used in home-brining), the meat from
turkeys can be.

If the thermometer is right, and you've taken the meat to higher than
killing-temperature (140F), it's safe. Most people won't like the
texture until it gets over 160.

Pastorio

"cathy" wrote in message
...
On Wed, 18 Feb 2004 20:14:29 GMT, "Peter Aitken"
wrote:

"cathy" wrote in message
.. .
My brother has gotten hooked on Alton Brown's cooking. We've tried
AB's brined turkey a few times now, and the turkey comes out great,
but there seems to be one small problem. Here's the recipe:

snipped

OK, here's the problem. When the turkey is carved, the thighs and legs
look like they're almost still raw. They're pink, VERY pink, and the
juice runs pretty pink, too. Even the breast meat is slightly pink
around the edges, and pinker closer in to the bone.

We've followed the recipe exactly. We've checked the calibration on
the stove, the temperature is correct. We've checked the calibration
on the probe thermometer and it's accurate, too (my brother went to
great lengths to get the same one AB uses).

The turkey doesn't taste uncooked, it just looks that way. The texture
is that of cooked turkey, and no one has gotten sick eating it. It
just =looks= raw, and my sister-in-law is afraid to eat it.

Anyone have any ideas why it looks like this? Is it supposed to, and
if so, why? If not, any ideas as to what we're doing wrong?


In my experience the thigh always takes longer to cook than the breast,
and
every other turkey recipe I have seen says to put the thermometer probe
in
the thigh. Could this be the problem?

No, I'm afraid it isn't, because that's the one thing we did
differently from the recipe is place the probe in the thigh, not the
breast. And my brother was very careful not to place it on the bone.
He went in, touched the bone, then backed out about an inch. So you're
in the thickest part of the thigh, but not touching the bone.

Cathy

That is exactly how I do it. I have no more suggestions I am afraid.


--
Peter Aitken

Remove the crap from my email address before using.

Why does every idiot that thinks they can cook call this a "brine"?
It's clearly a marinade. Brine is simply salt and water - if you
add spices to it it isn't brine anymore, it's a marinade.

: My brother has gotten hooked on Alton Brown's cooking. We've tried
: AB's brined turkey a few times now, and the turkey comes out great,
: but there seems to be one small problem. Here's the recipe:

: 1 (14 to 16 pound) frozen young turkey
: For the brine:
: 1 cup kosher salt
: 1/2 cup light brown sugar
: 1 gallon vegetable stock
: 1 tablespoon black peppercorns
: 1/2 tablespoon allspice berries
: 1/2 tablespoon candied ginger
: 1 gallon iced water
: For the aromatics:
: 1 red apple, sliced
: 1/2 onion, sliced
: 1 cinnamon stick
: 1 cup water
: 4 sprigs rosemary
: 6 leaves sage
: Canola oil

wrote in message
...

Why does every idiot that thinks they can cook call this a "brine"?
It's clearly a marinade. Brine is simply salt and water - if you
add spices to it it isn't brine anymore, it's a marinade.

Why does every idiot who thinks they want to play Super-Pedant
in this group fell that they just HAVE to post about such trivial
misuses - if that's what it is, even - of words?

"Brine" is generally used to refer to any such liquid with a
relatively high salt content. "Marinade" is anything you
marinate food in, and often is a good deal more acidic
than salty.

And if Alton wants to call this a "brine," then I will gladly
follow his lead and not worry one tiny little bit as to whether
or not this usage upsets your sensibilities.

Bob M.