Turkey in a juniper brine and herbed butter in the oven
Votes: 1
Time: 12 hours 20 minutes
Complexity: easily
Servings: 10
Complexity: easily
Servings: 10
Nutritional value per serving:
Calories 1001, total fat 46 G., saturated fats 19 G., proteins 106 G., carbohydrates 38 G., fiber 2 G., cholesterol 397 mg, sodium 1745 mg, sugar 33 G.
Calories 1001, total fat 46 G., saturated fats 19 G., proteins 106 G., carbohydrates 38 G., fiber 2 G., cholesterol 397 mg, sodium 1745 mg, sugar 33 G.
If you've ever tried Italian porchetta meatloaf, you've likely been captivated by its savory flavor, with hints of fennel, lemon, and rosemary. This recipe infuses a festive turkey with the same aroma. To ensure faster and more even cooking, the bird is butterflyed and roasted flat on a roasting pan. An overnight soak in a juniper brine ensures the meat is incredibly juicy and tender, while the spiced butter crisps the skin.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Turkey and brine
- 2 tbsp. coarse salt
- 1.5 cups firmly packed dark brown sugar
- 2 tablespoons juniper berries
- 1 tbsp. black peppercorns
- 5 bay leaves
- Zest of 1 lemon
- 1 turkey, 15-16 lbs (6.5-7.5 kg), butterflyed (not kosher or marinated)
Herbed butter for porchetta
- 220 rubles of butter, room temperature
- 5 cloves garlic, crushed
- 1 tbsp finely chopped fresh rosemary
- 2 teaspoons fennel seeds
- 1 teaspoon lemon zest
- Lemons, fresh rosemary and bay leaves for serving
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Cooking the dish according to the recipe:
- A day ahead of time, combine the salt, brown sugar, juniper berries, peppercorns, bay leaf, and lemon zest with 4 cups (1 L) water in a medium saucepan. Bring to a boil, then turn off the heat and let the brine sit for 30 minutes. Pour the brine into a plastic container or saucepan large enough to hold the turkey, add 20 cups (5 L) of ice water, and stir. Submerge the turkey in the brine, adding more ice water if necessary. Weight the bird with a plate to keep it submerged, and refrigerate for at least 8 hours and up to 12 hours.
- The next day, drain, rinse, and pat dry the turkey. Place it on a large cutting board lined with paper towels and let it rest at room temperature until it reaches room temperature, about 1 hour.
- Spiced butter:
In a medium bowl, combine butter, garlic, rosemary, fennel, lemon zest and 1/2 teaspoon black pepper until smooth. - Position the oven rack on the middle shelf and preheat the oven to 190°C.
- Pat the turkey skin dry again and rub the herb oil evenly over the entire surface, working it under the breast skin. Place the turkey in a large roasting pan as flat as possible. If your roasting pan is a bit small, tuck the wings behind the back, resting the legs on the ledge of the roasting pan. Place a large, rimmed baking sheet lined with aluminum foil on the bottom of the oven to catch the drippings.
- Roast the turkey until a thermometer inserted into the thigh registers 165°F (74°C), 1 1/2 to 2 hours. Transfer the bird to a cutting board and let rest for 30 minutes before serving. Garnish the serving platter with lemons, rosemary, and bay leaf, if using.
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