Anyone see Alton Brown smoking his turkey?

For some reason I'm awake and there he is at 2 a.m. brining his bird in a big constuction site cooler and then sticking it on a gas grill with tinfoil pouches of smoke wood, plus herbs and spices like rosemary, cinammon sticks, star anise, allspice---but I spaced out when he said which kinda wood chipos he used! Anyone catch that?

On edit: just went to the website and it says hickory chips, so mystery solved..! He did a honey brine, btw.

It was hickory chips. Did you see the Good Eats episoder right after? He STUFFED a turkey. It was one of the best GE I have seen, but his method of stuffing was very unique, to say the least.

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Brian L.:
He STUFFED a turkey. It was one of the best GE I have seen, but his method of stuffing was very unique, to say the least. <HR></BLOCKQUOTE>

OK, I'll bite. What was this unique method of stuffing ?

He put the stuffing into a disposable cloth kitchen bag (kinda like cheese cloth, I think) and stuffed the whole BAG into the turkey. Then he stuck one temp probe into the stuffing, the other into the bird, and stuck the whole shebang into the oven. That helped him make sure the stuffing got up to a safe temp, but I'm still not 100% sure why his method was safer than the other way, except mebbe that there somehow was more airflow. Hey, it was nearly 3 a.m....!

He cooked the stuffing ingredients on a baking sheet in the oven before he put the stuffing in the bag. They aired the same segment at 10:00 last night.

The idea is to give the stuffing a headstart temperature-wise, so it gets to a food-safe temperature at the same time as the turkey.

Stuffing The Bird

Regards,
Chris

Susan, (or anybody... but Suz usually knows)
Do you know when that Good Eats eppisode with the dressing will air again. I set it up to tape the other night, but I guess I was too sleepy when I did it. Got the Thanksgiving show before, but not G-E's.

Chris, 11 - 17 - 2004 10:00 PM Bryan

Aha! Well, that makes perfect sense (giving it a head start). Thanks!

Thanks Bryan.

Actually he roasted the veggies and bread for flavor, after he mixed the remaining ingreidients he put the stuffing in the bag, then heated it in the microwave on high for 6 minutes (to get the stuffing up to almost 200 degrees) right after he removed the hot stuffing "bag" he put in in the turkey and popped in the oven so the stuffing would lose as little heat as possible before going in the oven.


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Turkey with Stuffing Recipe courtesy Alton Brown, 2004
See this recipe on air Saturday Nov. 20 at 8:00 AM ET/PT.

Show: Good Eats
Episode: Stuff It

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Recipe Summary
Difficulty: Easy
Prep Time: 45 minutes
Cook Time: 2 hours 30 minutes
Yield: 4 to 6 servings

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1 (10 to 12-pound) turkey, with giblets removed
1 quart chicken broth
2 ounces dried mushrooms
1 cup chopped onion
1 cup chopped celery
1 cup chopped green pepper
1 tablespoon vegetable oil, plus extra for rubbing on turkey
1 tablespoon kosher salt, plus extra for seasoning turkey
3 cups Challah bread, cut into 1/2-inch cubes (from approximately 4 to 5 slices)
4 ounces unsweetened dried cherries, approximately 1 cup
2 ounces chopped pecans, approximately 1/2 cup
2 whole eggs, beaten
2 teaspoons dried rubbed sage
2 teaspoons dried parsley
1/2 teaspoon freshly ground black pepper, plus extra for seasoning chicken

Preheat the oven to 400 degrees F.
Place the turkey into a deep, high-sided bowl on its end with the stuffing end up. Set aside.

Heat the chicken broth in the microwave in a large microwave-proof container. Place mushrooms in a glass bowl and pour heated broth over them. Cover and allow to sit for 35 minutes.

In a large mixing bowl toss the onion, celery, and green pepper with the oil and salt. Place the vegetables on a sheet pan and roast for 35 minutes. During the last 10 minutes of cooking, spread the cubed bread over the vegetables, return to the oven, and continue cooking.

Drain mushrooms, reserving 1 cup of liquid. Chop the mushrooms and place in a large
microwave-proof bowl with the vegetables and bread, reserved chicken stock, cherries, pecans, eggs, sage, parsley and black pepper. Stir well in order to break up pieces of bread. Use your hands to combine, if necessary. Heat the stuffing in a microwave on high power for 6 minutes.

While the stuffing is heating, rub the bird with oil. Working quickly, place the stuffing into the cavity of the turkey to avoid losing heat. Place the turkey into a roasting pan, on a rack, and season with salt and pepper. Place the roasting pan on the middle rack of the oven. Roast for 45 minutes and then reduce the heat to 350 degrees F and cook for another 60 to 75 minutes or until the bird reaches an internal temperature of 170 degrees F. Serve immediately.


Other Recipes from this Episode

It's also on 11/20 at 8 am and 5:30 PM eastern time.

Thanks guys, I caught it last night. Also taped it at the time Byran had posted.

Thanks for being my TV Guide.

I'm starting to get a backlog of all the food/bbq shows I'm taping. My TIVO gets 32 hours of video and my wife just yelled at me for only leaving 4 hours left for her. Of course all is USUALLY forgiven when the ribs and brisket come off the smoker.

On that note, I finally found a packer within a decent distance from my house. I'm going to try one for the first time next weekend. The flats have been going well so it's time to move on to the big boy.

Watched it this afternoon. Turkey looked really good. I esecially liked the carving tips.

Mikeeeeeeeeee