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TURKEY - Pan Seared Turkey with Gremolata Compound Butter
Nb persons: 8
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| Pan Seared Turkey with Gremolata Compound Butter CARLA HALL The Chew ingredients PAN SEARED TURKEY WITH GREMOLATA COMPOUND BUTTER | |
| 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 | whole allspice |
| cloves | |
| black peppercorns | |
| 5 | star anise |
| 7-8 | thyme sprigs |
| 1 habanero (slit open) | |
| 1/2 cup | olive oil |
| SPICY GREMOLATA COMPOUND BUTTER | |
| 1 1/2 cups | parsley, (packed and chopped) |
| 1/4 cup | sage leaves, (chopped) |
| 4 cloves | garlic cloves, (minced) |
| 3 tablespoons | lemon zest, (finely grated) |
| 2 teaspoons | crushed red pepper flake |
| 2 teaspoons | Kosher salt |
| 1/2 cup | butter, (softened) |
step-by-step directions
Combine all the brining ingredients in a large re-sealable 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 loosen skin from turkey pieces. Preheat oven to 400ºF degrees.
In a medium bowl, add the butter, parsley, sage, garlic, lemon zest, crushed red pepper flakes, Kosher salt and mix to combine. Rub spicy gremolata under the skin on each part.
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 to an internal temperature of 160ºF degrees about 30 minutes.
Tip: make the compound butter the day before! Soften at room temperature before rubbing the bird.
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