I love all of Alton's amazing cooking tips, his personal flare, and also his shameless marketeering. Alton, you were made for today's influencer/chef content production.
The $300 turkey? Fans, spinning turntables, igloo cooler, wtf?
This is a fail Alton, sorry
Ive tried all your methods but the easiest by far and the best results is to quarter the bird up into breast thighs and wings, dry brine overnight, then coat with compound butter, put the thighs and wings in 30 minites before the breast at 350, cook the breast to 145 and the thoghs to 205.
I was so ecstatic when you brought out the drink cooler because way back just after I graduated high school and moved out I was reviewing the turkey episode for making my first turkey away from home and you mentioned cooler…and I immediately thought "I don't want to have to deal with messily draining a cooler…" And arrived at that exact cooler which has since had a place in my storage area and is labeled as "Turkey bacta tank"
* It doesn't just get used for turkey. It is my general purpose meat brining container
OMG, are you the Alton Brown credited for the only really good online marshmallow recipe?! I haven't gotten to try it yet, as I just found it last night, but am looking forward to doing so when I have a chance!
Another good reason to put your probe in after the bird has cooked a bit is because there'll be a temperature gradient from the surface of the bird to the centre. A lot of people will think they're in the right place but be off — and voila! undercooked poultry on your table.
Thank you, Alton. My partner and I watched good eats for its entire run. It is our favorite cooking show. I would love to see more from you like this. We have the books and watched reloaded but would love to see you continue these. I know you had announced the end of good eats as a whole , but Alton brown eats would be awesome.
I’m so glad you’re back!! I loved Good Eats and in 2025 with all your years of experience… great job! The familiar camera angles, and silly props, are just as good now as they were then. You’re dozen different drinks were cute too and sets you apart from the TV rules. Great Job! Welcome back
I made your brined turkey for the 1st time 14 years ago (?) and it was amazing. You even chimed in on what was Twitter to help when it cooked faster than expected. Thank you so much. Because of your show I learned to cook delicious food at home and my family thanks you for that! lol Also, I served a Ferrari Carano Fume Blanc with the brined turkey that 1st year. It was an amazing pairing!
Alton, we tried something different this Thanksgiving and cooked the turkey 🦃 in a roaster. But that's not all! We cooked the bird upside down, so its back was facing up. The idea is that dark meat cooks faster than light meat and positioning the turkey this way will evenly cook both. It also prevents the meat from being too dry.
I have been brining my turkey for about 10 years now, and I pretty well took the favored turkey mantle from my patriarchal predecessors. In fact, most actually look forward to eating my turkey including myself, which is pretty significant.
I made your recipe decades ago , our first turkey when we got married, and now I’m in charge of cooking the bird every thanksgiving !!!!! THANKS I GUESS 😅😅😅😅😅😅
Great to see you back. A revelation, brine thaw. A definite new addition to my Turkey playbook along with your other tips. Your keep the bartender busy, just missing a Rum and Eggnog sprinkled with fresh fine grated nutmeg.
Hi Alton, I was a teen when I feel in love with Good Eats. I learned so very much from you. I'm so grateful for all the skills and knowledge, you helped me build an intuitive and educated eye for cooking. I'm so grateful to see you cooking on film again. I'll always watch. Thanks from Chicago friend
Alton, I have watched your content since I was a young teenager, I appreciate you're trying to gain a newer audience, but for your long time fans, you must understand that we've never stopped learning and have moved on from this basic method of preparing turkey. Although, you should take solace in the fact that we are now the keepers of the family holiday meals. I didn't imagine that while exploring the field of IT I would advise my friends who owned restaurants on how they should operate, but I believe you are a noteworthy contributor in my current state of affairs. Thanks, Good luck with your new generation.
47 Comments
fr tho this is all gen x has going right now. that and every comic book come to life. which is kinda getting old.
I love all of Alton's amazing cooking tips, his personal flare, and also his shameless marketeering. Alton, you were made for today's influencer/chef content production.
The $300 turkey? Fans, spinning turntables, igloo cooler, wtf?
This is a fail Alton, sorry
Ive tried all your methods but the easiest by far and the best results is to quarter the bird up into breast thighs and wings, dry brine overnight, then coat with compound butter, put the thighs and wings in 30 minites before the breast at 350, cook the breast to 145 and the thoghs to 205.
I'm so happy you're back!
I was so ecstatic when you brought out the drink cooler because way back just after I graduated high school and moved out I was reviewing the turkey episode for making my first turkey away from home and you mentioned cooler…and I immediately thought "I don't want to have to deal with messily draining a cooler…" And arrived at that exact cooler which has since had a place in my storage area and is labeled as "Turkey bacta tank"
* It doesn't just get used for turkey. It is my general purpose meat brining container
So it's okay for the internal temp to be lower? I remember on the original it was 161.
So excited. I've missed you!
I’m so excited for the new episodes!
Thank you for this video! It really helped me 😀
Thank You, Thank You, Thank You.
Where to purchase your electric carving knife, please. Thank you.
OMG, are you the Alton Brown credited for the only really good online marshmallow recipe?! I haven't gotten to try it yet, as I just found it last night, but am looking forward to doing so when I have a chance!
Your Good Eats show was part of my childhood and one of my favorite series.
Another good reason to put your probe in after the bird has cooked a bit is because there'll be a temperature gradient from the surface of the bird to the centre. A lot of people will think they're in the right place but be off — and voila! undercooked poultry on your table.
All hail the king. Imagine being this good all these years later
Fuuuuuuuuuuuck…. I’ve missed Alton
I missed this. Thank you for doing what you do best Alton.
Step 1: Lubricate the cook…
This This is what the internet is made for. Amazing!
Thank you, Chef
Thank you, Alton. My partner and I watched good eats for its entire run. It is our favorite cooking show. I would love to see more from you like this. We have the books and watched reloaded but would love to see you continue these. I know you had announced the end of good eats as a whole , but Alton brown eats would be awesome.
Never stop this Alton, you're one of the reasons I love science and food.
I did this recipe in 1999! The BEST TURKEY I HAVE EVER MADE!!!
I’m so glad you’re back!! I loved Good Eats and in 2025 with all your years of experience… great job! The familiar camera angles, and silly props, are just as good now as they were then. You’re dozen different drinks were cute too and sets you apart from the TV rules.
Great Job! Welcome back
Lord have mercy but it's good to see you back in action. So much of my culinary abilities are directly attributable to hours and hours of Good Eats.
you know this really drives home how much i really do miss QQ… if you know you know…
I could see that candle selling.
I made your brined turkey for the 1st time 14 years ago (?) and it was amazing. You even chimed in on what was Twitter to help when it cooked faster than expected. Thank you so much. Because of your show I learned to cook delicious food at home and my family thanks you for that! lol Also, I served a Ferrari Carano Fume Blanc with the brined turkey that 1st year. It was an amazing pairing!
@BrewWatches Metric Digital Blend!
Alton, we tried something different this Thanksgiving and cooked the turkey 🦃 in a roaster. But that's not all! We cooked the bird upside down, so its back was facing up. The idea is that dark meat cooks faster than light meat and positioning the turkey this way will evenly cook both. It also prevents the meat from being too dry.
Missed your shows, Thank you for coming back
I have been brining my turkey for about 10 years now, and I pretty well took the favored turkey mantle from my patriarchal predecessors. In fact, most actually look forward to eating my turkey including myself, which is pretty significant.
My favorite chef has returned!
Fill your garage with strange, nearly single use stuff. Thanks douche
Having you back has made my year, bossman.
Alton Browndad back with the shingles and breasts; sublime.
What a gift! Thank you, Alton. Also, I need that candle!
I made your recipe decades ago , our first turkey when we got married, and now I’m in charge of cooking the bird every thanksgiving !!!!! THANKS I GUESS 😅😅😅😅😅😅
When will we get Alton Brown and Adam Savage on the same video?
Love Alton!!! PS Prelude is spelled wrong on the Prelude to a Gravy slide.
My friend, it has been many years, and I have missed you. Thank you for sharing.
Great to see you back. A revelation, brine thaw. A definite new addition to my Turkey playbook along with your other tips. Your keep the bartender busy, just missing a Rum and Eggnog sprinkled with fresh fine grated nutmeg.
Hi Alton, I was a teen when I feel in love with Good Eats. I learned so very much from you. I'm so grateful for all the skills and knowledge, you helped me build an intuitive and educated eye for cooking. I'm so grateful to see you cooking on film again. I'll always watch. Thanks from Chicago friend
So glad Alton is back on our screens
Love your content, how can you appropriately wash a leek when chopping it as portrayed in your video?
Alton, I have watched your content since I was a young teenager, I appreciate you're trying to gain a newer audience, but for your long time fans, you must understand that we've never stopped learning and have moved on from this basic method of preparing turkey. Although, you should take solace in the fact that we are now the keepers of the family holiday meals. I didn't imagine that while exploring the field of IT I would advise my friends who owned restaurants on how they should operate, but I believe you are a noteworthy contributor in my current state of affairs.
Thanks,
Good luck with your new generation.
with all the annoying reboots we see these days, finally one that puts a smile on my face