INDEX: Title
INDEX: Topic
INDEX: General

Message Board

   Another Show List
   Good Reads
   The Crew
   The DVDs
   The Equipment
   The Family Tree
   The FAQs
   The Interviews
   The Links
   The Locations
   The Quizzes
   The Quotes
   The Talent
   The Thanks

   Game Answers, Cheats, and Reviews

   AB Articles & Interviews
   AB In Pictures
   AB Timeline
   My Interview with AB
   Miscellaneous Stuff
   Errors in I'm Just Here For More Food
   Site History
   Site Map

Georgia's State Flags,
Home of Good Eats
and Myself

1956 Version

2001 Version

2004 Version



Title Re-Romancing The Bird
Alt Title Alton's Countdown to T-Day
Transcript Re-Romancing The Bird
Show # EASP07H
Original Air Date


Topics Thanksgiving, Turkeys, Thawing a Turkey, Dry Brine (Cure), Rubbed Sage, Golden Syrup, Starch
Synopsis     Many years after changing Thanksgiving history forever, Alton Brown and the Good Eats crew take one final shot at the biggest food holiday of the year. (

1. Bourbon Pecan Pie
2. Butterflied, Dry Brined Roasted Turkey with Roasted
    Root Vegetable Panzanella
3. Turkey Giblet Gravy
4. Whipped Potatoes

Show No. 251th
FN's Info

FN's Show Info

The Locations --none--
Where's the
Title From?
"Romancing the Bird", show 14, EASP01, in the first season of Good Eats.
Youtube Video

AB counts down from 4 days out to prepare this meal.
Here is the timeline.

T-Minus Time Actions
Before 4 Days
  • Purchase 14lb or smaller pastured turkey of your choice.
    Thaw it.
  • Prepare dry brine spice rub
  • Spatchcock the turkey and apply the dry rub.
  • Place turkey in fridge exactly 4 days before it is to be served, i.e. if you're having Thanksgiving meal at 2:00 pm on Thursday, the turkey goes in the fridge at 2:00 pm on Sunday.
  • You'll also want to purchase the other ingredients and any specialty tools like the fluted pie pan and the ricer if you don't own these already.
2 Days
  • You can make the pecan pie ahead of time.
1 Day
  • Peel, slice and submerge potatoes and leave in fridge over night.
  • Cut up bread into cubes and leave in oven overnight.
  • Chop vegetables and store in fridge.
4 Hours
  • Begin preparing the gravy with the giblets, neck, backbone and vegetables and simmering for 1.5 hours
3 Hours
40 Minutes
  • Remove turkey from fridge and rest on counter to come to room temperature
  • Add parsnips and rutabagas to a roasting pan and toss with oil. Also leave this on the counter
2 Hours
25 Minutes
  • Inferred that one should remove the bread previously stored in the oven, preheat oven to 425 degrees, set one rack on lowest position and one in the middle for the turkey and roasting pan
2 Hours
5 minutes
  • Place roasting pan of veggies on lowest rack and turkey directly on rack above.
  • Strain stock, reserve the giblets and chop
1 Hour
35 Minutes
  • Add onions to roasting pan.
  • Turn oven down to 325 degrees.
  • Strain, wash and dry potatoes and add to stock pot with milk. Boil then simmer.
1 Hour
30 Minutes
  • Work with giblet stock and add flour and potato starch as directed.

1 Hour
20 Minutes

  • Gravy stock as cooled so finish off the gravy as directed and store in a thermos.
  • Inferred that pie, if to be served at room temperature, should be removed from the fridge.

45 Minutes

  • Remove the turkey from the oven to rest.
  • Add the remaining vegetables to the roasting pan and continue to cook.

30 Minutes

  • Finish off the panzanella, plate and rest with the turkey.

25 Minutes

  • Drain the potatoes reserving the milk, rice them and then add the final ingredients and whip for 15 seconds.

Just before Serving

  • Place turkey on dish or carving board surrounded by greens, herbs and/or citrus. Carve at the table or beforehand.

Hit Counter

Last Edited on 12/16/2011