WEEKDAYS 1e|12c|p

Pan Seared Turkey with Spicy Gremolata

Carla Hall
Servings: 8
2+ hr

A turkey recipe with Carla's touch!

  • Ingredients
  • step-by-step directions
Pan Seared Turkey with Spicy Gremolata
  • 1 whole turkey (11 - 15 pounds, cut into 8 pieces)
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
Spicy Gremolata:
  • 1 1/2 cups flat leaf parsley (packed)
  • 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
  • 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 400ºF. 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 170ºF.
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