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Carla Hall's Pan Seared Turkey with Spicy Gremolata

Thanksgiving Carla Hall Pan Seared Turkey Spicy Gremolata
A turkey recipe with Carla's touch!
skill level
Easy
time
Over 120min
servings
8
cost
$
Contributed by :
Carla puts her spin on Thanksgiving turkey.
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ingredients
  • 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
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    1 turkey (11 - 15) pounds cut into 8 pieces
    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
    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. 
  • 2
    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
    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.    
  • 3
      
    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. 
 
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