Dry-marinated turkey with sumac

Votes: 4

How to Cook - Dry-Brine Turkey with Sumac

Time: 5 hours 20 minutes
Complexity: easily
Servings: 10

Nutritional value per serving:

Calories 840, total fat 45 G., saturated fats 19 G., proteins 92 G., carbohydrates 15 G., fiber 3 G., cholesterol 356 mg, sodium 1669 mg, sugar 6 G.

Before roasting, the turkey is marinated for two days in a dry spice mix with Provencal herbs and sumac, resulting in an incredibly flavorful and juicy turkey. Use the juices released during roasting to make a gravy for the turkey, adding a little soy sauce and apple cider vinegar for added depth of flavor.

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.

Ingredients for the recipe:

Turkey

3 tbsp coarse salt + more to taste
1 tbsp. l. provencal herbs
1 tbsp sumac
0.5 tsp freshly ground black pepper + more to taste
1 turkey weighing 5.5-6.5 kg.
220 g unsalted butter at room temperature
3 tablespoons fresh thyme, chopped, + 10 sprigs of fresh thyme
Zest of 3 lemons + 1 lemon, cut into 4 pieces
1 apple, cut into 4 pieces
2 shallots, halved
2 onions, cut into 4 pieces
2 large carrots, chopped
Half a bunch of celery, chopped
1 clove garlic, peeled and cut into pieces
Special equipmentkitchen string

Gravy

2 tablespoons unsalted butter
3 tbsp. flour
2 teaspoons apple cider vinegar
0.5 tsp soy sauce

Ingredient Substitution Suggestions

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Recipes with similar ingredients: turkey, Provencal herbs, sumac, dry marinade, black pepper, lemon zest, thyme, soy sauce, apple cider vinegar, carrot, celery

Cooking the dish according to the recipe:

Turkey:

Two days before cooking, combine salt in a bowl with herbes de Provence, sumac, and black pepper. Rub the mixture all over the turkey, inside and out, as well as under the skin of the breast and legs where possible, being careful not to break the skin. Place the turkey on a rack in a roasting pan. Refrigerate, uncovered, for 2 days.
Remove the turkey from the refrigerator 1-2 hours before cooking to allow it to come to room temperature.

Preheat oven to 175°C.
Combine the butter, chopped thyme, and lemon zest in a bowl and season with salt and pepper. Place the turkey on a work surface. Spread the butter under the skin of the turkey over the legs and breast as evenly as possible. Fill the cavity with quartered lemons, apples, shallots, and thyme sprigs. Tie the legs together with kitchen twine. Place the onion, carrot, celery, and garlic in the bottom of the roasting pan and place a rack on top. Place the turkey on the rack.
Roast, basting with juices every 30 minutes, until an electronic meat thermometer inserted into the thickest part of the thigh (away from the bone) registers 150–160°F (68–71°C), 12–14 minutes per pound of weight, or 2–3 hours. Let the turkey rest for 90 minutes.
Gravy:

Meanwhile, strain the fat and juices from the roasting pan into a bowl. Discard the vegetables. In a medium saucepan over medium heat, melt the butter. Add the flour and whisk for about 2 minutes. Stir in the apple cider vinegar and soy sauce. Gradually stir in the strained juices from the roasting pan, being careful not to clump. Simmer until the gravy coats the back of a spoon, 5-7 minutes. The gravy will be thin. Season with salt to taste. Slice the turkey and serve with the gravy.