Turkey in pastrami brine
Votes: 1
Time: 12 hours 20 minutes
Complexity: easily
Servings: 10
Complexity: easily
Servings: 10
Nutritional value per serving:
Calories 757, total fat 28 G., saturated fats 7 G., proteins 106 G., carbohydrates 16 G., fiber 2 G., cholesterol 348 mg, sodium 1632 mg, sugar 11 G.
Calories 757, total fat 28 G., saturated fats 7 G., proteins 106 G., carbohydrates 16 G., fiber 2 G., cholesterol 348 mg, sodium 1632 mg, sugar 11 G.
Brine the turkey with cilantro, mustard, garlic, and black pepper for a delicious pastrami flavor. Brine the whole turkey for up to 12 hours, then pat the skin thoroughly before roasting to ensure crispy skin. Roast the turkey on a bed of garlic cloves for a delicious accompaniment.
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:
- 1.5 cups of salt
- 0.5 cups tightly packed dark brown sugar
- 2 tbsp coriander seeds, toasted and cooled
- 2 tbsp yellow mustard seeds, toasted and cooled
- 2 tablespoons black peppercorns
- 8 cloves garlic, crushed, + 12-14 whole cloves (optional)
- 4 bay leaves
- 5 cm fresh ginger root, cut into 1 cm thick circles.
- Butterfly-cut turkey weighing 6.5-7.5 kg
- Freshly ground black pepper
- Fresh sprigs of parsley
We recommend
Recipes with similar ingredients: turkey, garlic, bay leaf, ginger root, coriander, brown sugar, mustard seed
Cooking the dish according to the recipe:
- In a medium saucepan, combine the salt, sugar, coriander, mustard seeds, peppercorns, garlic, bay leaf, and ginger and cover with 4 cups (1 L) of water. Bring to a boil, then turn off the heat and let 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 liquid, adding more ice water if necessary. Weight the bird with a plate to keep it submerged, and refrigerate for at least 8 and up to 12 hours.
- Preheat oven to 190°C. Position the rack on the middle shelf of the oven.
- Drain, rinse, and pat dry the turkey with paper towels. Place it on a large cutting board lined with paper towels and let it rest on the counter until it reaches room temperature, about 1 hour.
- Pat the skin dry again with paper towels and season the turkey inside and out with black pepper. Line the bottom of a large roasting pan with whole garlic cloves, if using. Lay the turkey flat on top of the garlic. If your roasting pan is a bit small, tuck the wings behind the back and let the drumsticks rest on the lip of the pan. Place a large, rimmed baking sheet lined with foil on the bottom of the oven to catch any drippings.
- Roast the turkey until a meat thermometer inserted into the thigh registers 150°F (68°C), 1.5 to 2 hours. Transfer to a cutting board and let rest for 30 minutes before serving. Sprinkle the turkey with roasted garlic and parsley sprigs, if using.
Categories:
Similar recipes
