Your video, Alton Brown: How To Open A Bottle Of Champagne With A Saber, has made it into the Top 15 New Videos listing. Congratulations on your achievement. For your contribution you have been awarded 1 Power Point.

@Trancecoach Yeah I've seen Good Eats, but Alton Brown is a jackass.

I like what Sylvester said about not putting in the stuffing, and using a meat thermometer. Personally, I put the thermometer right in the breast meat, and pull it out somewhere between 161-165 F (72-74 C). And then let it rest. Just like a good steak, don't you dare cut into that juicy sucker until it has sat for at least 15-20 minutes or else all your moisture will just pour out all over your cutting board instead of being absorbed back into the meat.

BUT, the real secret, is to brine your turkey. Check out this recipe by food scientist Alton Brown: Good Eats Roast Turkey Recipe. There's a reason it has 3,750+ reviews and a 5-star rating. Only instead of a 5-Gallon bucket, I just use a brining bag and put it in the bottom drawer of the fridge. Do make sure it's fully submerged. A brine promotes osmosis, which lets your flavorful bath soak through the meat. It's SCIENCE!

The only reason I don't eat turkey more often is because it's just me and my lady here and a weeks worth of food comas would be counter-productive.

This reminds me of the Iron Chef (japanese) episode where the challenger was a "master of salt" or something where he had like a half dozen types of salt. One of them was only collected during the full moon (?!) on some island off the coast of Japan... ummm yeah.

He still lost.

Normally Alton Brown is a pretty cool guy but damn, it's salt man.

Alton Brown has little tolerance for ignorance:

http://www.politico.com/click/stories/0910/brown_gets_political.html

Tags for this video have been changed from 'Kung, Fu, Panda, Amazing, MATH, Rope o Dough, Hypnotizing' to 'Kung Fu, Panda, dvd, chinese, chef, pasta, noodles, spaghetti, Alton Brown' - edited by my15minutes

Ah, anything Alton Brown gets an upvote from me - can't get enough!

I'm still a big fan of the Alton Brown "method" (which is his adaptadaptation of the french version but whatever.)
The minor difference in ingredients is his use of cream (as in "with your coffee?) but what sets it apart is his use of the double boiler.
To wit: the reason why so many people kill/burn eggs, is that they are stupid enough to expose them to direct heat. Eggs are fragile, and yes, it is possible to get better anything if you actually gave two shits about the prep-work.


"Durr, my eggs are watery and stuff! FIRE SOLVE!" Eggs get burnt to a crisp. Fail.

Not quite as entertaining as Alton Brown.

Ingredients

* 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 (or 1/4 t ground 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 (or corn oil)

Directions

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.

http://www.foodnetwork.com/recipes/alton-brown/good-eats-roast-turkey-recipe/index.html

Damnit, this law blows..seriously. No offense, but if TPTB aren't complaining then lets enjoy our full lengths when we get the chance.

We're not supposed to care what execs say, we're only linking to them anyhow?


That being said, I love Alton Brown.

Yeah, and Alton Brown gave me permission too. He sent a pigeon to my window with note attached.

Alton Brown is the bomb diggity.

It's not particularly apparent from this video, but Alton Brown is definitely a geek in the best sense of the term.

How can you deny an Alton Brown video?