WEEKDAYS 1e|12c|p

Pan Seared Turkey with Spicy Gremolata

Carla Hall
|
Servings: 8
|
easy
|
2+ hr

A turkey recipe with Carla's touch!


  • Ingredients
  • step-by-step directions
Ingredients
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
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 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.

Comments

rate this recipe
Use a Facebook account to add a comment, subject to Facebook's Terms of Service and Privacy Policy. Your Facebook name, photo & other personal information you make public on Facebook will appear with your comment, and may be used on ABC's media platforms. Learn more.

Latest Recipes