BROWN THERMOMETER RECIPES

Steps:

• Two to three days before roasting: Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F. 
• Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate. 
• The night before or early on the day you'd like to eat: Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.
• Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine. 
• Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels. 
• Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil. 
• Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.

Steps:

• Season steak on both sides with the salt and place on a rack set inside a sheet pan.
• Refrigerate for a minimum of 6 hours and as many as 24.
• Preheat oven to 200 degrees F. Insert a remote style probe thermometer horizontally through the side of the steak and roast until it reaches an internal temperature of 120 degrees F, about an hour. Remove steak from oven and rest, uncovered, 10 minutes.
• Meanwhile, place a 12-inch cast iron pan over high heat at least 10 minutes or until it reaches 600 degrees F. (If you don't have an infrared thermometer you'll know you're close when a half teaspoon water dropped into the middle of the pan is completely evaporated in 5 seconds.)
• Brush a very light coat of peanut oil onto both sides of the steak.
• Sear steak on each side for 45 seconds. Use a stopwatch!
• Rest steak on a rack for 5 minutes and then slice diagonally against the grain to serve.
• Sauce? You don't need no stinkin' sauce but if you happen to have some of my compound herb butter that wouldn't be bad (https://www.foodnetwork.com/recipes/alton-brown/compound-butter-recipe-2013062).