A turkey recipe with Carla's touch!
ingredients
ingredients
method
step-by-step directions

Carla Hall's Pan Seared Turkey with Spicy Gremolata

  • 1 turkey (11 - 15) pounds cut into 8 pieces
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  • FOR THE BRINING LIQUID:
  • 4 cups water
  • 1/2 - 3/4 cup kosher salt
  • 1/2 cup brown sugar
  • 10 each whole allspice/cloves/black peppercorns
  • 5 each star anise
  • 7-8 thyme sprigs
  • 1/2 cup olive oil
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  • FOR THE SPICY GREMOLATA:
  • 1 1/2 cups packed flat leaf parsley
  • 1/4 cup sage leaves
  • 4 garlic cloves (smashed)
  • 3 tablespoons lemon zest (finely grated)
  • 2 teaspoons crushed red pepper flake
  • 2 teaspoons kosher salt
  • 1/2 cup olive oil
step-by-step directions
  • Combine all the brining ingredients in a large resealable plastic bag and shake to dissolve salt and sugar.  Place turkey parts in bag and place in refrigerator for 6 hours or overnight. 
  • Remove turkey from brine and rinse thoroughly.  Pat dry. Gently loose skin from turkey pieces.  Combine spicy gremolata ingredients and liberally rub spicy gremolata under the skin on each part.    
  • Preheat oven to 400 degrees.  Heat heavy skillet to medium high heat.  Sear each piece until golden brown on all sides.  Place seared pieces on a sheet pan, and finish cooking them in the oven.  Cook all the pieces to an internal temperature of 170 degrees. 
Similar categories: Dinner Courses & Meals Lunch
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