Best 3 Dry Cured Rosemary Turkey Recipes
Discover the tantalizing flavors of a dry-cured rosemary turkey, a culinary masterpiece that combines traditional techniques with a burst of aromatic herbs. Embark on a journey of taste as we delve into the depths of this delectable dish, exploring its rich history and diverse cultural influences. Along the way, uncover the secrets behind the perfect dry-cure, ensuring a succulent and flavorful turkey that will leave your taste buds dancing.
Indulge in a symphony of flavors with our collection of carefully curated recipes, each offering a unique twist on the classic dry-cured rosemary turkey. From the traditional dry brine method to the innovative sous vide technique, these recipes cater to every skill level and preference. Experience the rustic charm of a wood-fired oven, or savor the convenience of a modern convection oven, as you witness the transformation of turkey into a golden-brown masterpiece.
Whether you're hosting a grand feast or an intimate gathering, our dry-cured rosemary turkey recipes will elevate any occasion. Impress your guests with a succulent and tender bird that boasts a crispy skin and an explosion of rosemary-infused flavors. Prepare to embark on a culinary adventure that will leave you craving for more.
DRY-CURED ROSEMARY TURKEY
From Sunset Magazine. It won their first place for best turkey in the Nov 2005 issue. I made this turkey that year and it was a big success. I decided I wanted to make it again but it wasn't here yet. Here it is for your pleasure. The instructions say to use a turkey not infused with broth or butter. Adjust the cooking time according to the size of your turkey.
Provided by Chef Tweaker
Categories Whole Turkey
Time P3DT5h
Yield 14 serving(s)
Number Of Ingredients 10
Steps:
- THREE DAYS BEFORE serving, finely grind salt, marjoram, thyme, juniper berries, peppercorns and anise seeds.
- Remove and discard leg truss from turkey. Pull off and discard any lumps of fat. Remove giblets and neck and save them for gravy if desired. Rinse turkey inside and out; pat dry. Cut off wing tips to the first joint and reserve for gravy. Rub half of the herb mixture all over turkey; sprinkle remaining in body cavity. Cover and chill for 3 days.
- ON TURKEY DAY Preheat oven to 325 F (convection not recommended). Put rosemary sprigs and garlic inside body cavity. Gently separate skin from breast. Spread about half of the butter over breast under the skin. Melt remaining butter and brush lightly over top of turkey. Coat a V-shaped rack with cooking-oil spray and set in roasting pan. Place turkey, breast down, on the rack. Roast turkey for about 3 hours.
- Meanwhile you can boil the wing tips and giblits if you are making gravy.
- After 2 hours, turn turkey breast side up. Roast until a meat thermometer insterted into the thickest part of breast or thigh registers 185F (original recipe stated 160F but I got major flack for having an underdone turkey!).
- Tip turkey to drain juices from cavity into pan and transer to a platter. Let rest in a warm place, uncovered, for 15-30 minutes. Finish gravy, then carve turkey.
SUNSET MAGAZINES DRY CURED ROSEMARY TURKEY RECIPE
Steps:
- 1. Three days before serving, in a blender or spice grinder, finely grind salt, marjoram, thyme, juniper berries, peppercorns, and anise seeds. 2. Remove and discard leg truss from turkey. Pull off and discard any lumps of fat. Remove giblets and neck; save neck for gravy. Rinse turkey inside and out; pat dry. Cut off wing tips to the first joint and reserve for gravy. Rub half the herb mixture all over turkey; sprinkle remaining in body cavity. Cover and chill for 3 days. 3. Preheat oven to 325° (convection not recommended). Put rosemary sprigs and garlic inside turkey body cavity. Gently push your hand between skin and turkey breast to separate skin from breast. Spread about half the butter over breast under skin. Melt remaining butter and brush lightly over top of turkey. Coat a V-shaped rack with cooking-oil spray and set in a 12- by 17-inch roasting pan. Place turkey, breast down, on the rack. Roast turkey for 1 3/4 hours. 4. Meanwhile, cook turkey wing tips and neck for pan gravy. Remove turkey from oven and turn breast side up. Return to oven. Roast until a meat thermometer inserted straight down through thickest part of breast to the bone registers 160°, 45 to 60 minutes longer. 5. Tip turkey to drain juices from cavity into pan and transfer to a platter. Let stand in a warm place, uncovered, for 15 to 30 minutes. Finish gravy, then carve turkey. Note: In nutritional analysis, sodium is N/A. Note: Use a turkey that hasn't been infused with broth or butter.Total time does not include curing.MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone
DRY-CURED ROSEMARY TURKEY
Steps:
- 1. Three days before serving, in a blender or spice grinder, finely grind salt, marjoram, thyme, juniper berries, peppercorns, and anise seeds. 2. Remove and discard leg truss from turkey. Pull off and discard any lumps of fat. Remove giblets and neck; save neck for gravy. Rinse turkey inside and out; pat dry. Cut off wing tips to the first joint and reserve for gravy. Rub half the herb mixture all over turkey; sprinkle remaining in body cavity. Cover and chill for 3 days. 3. Preheat oven to 325° (convection not recommended). Put rosemary sprigs and garlic inside turkey body cavity. Gently push your hand between skin and turkey breast to separate skin from breast. Spread about half the butter over breast under skin. Melt remaining butter and brush lightly over top of turkey. Coat a V-shaped rack with cooking-oil spray and set in a 12- by 17-inch roasting pan. Place turkey, breast down, on the rack. Roast turkey for 1 3/4 hours. 4. Meanwhile, cook turkey wing tips and neck for pan gravy. Remove turkey from oven and turn breast side up. Return to oven. Roast until a meat thermometer inserted straight down through thickest part of breast to the bone registers 160°, 45 to 60 minutes longer. 5. Tip turkey to drain juices from cavity into pan and transfer to a platter. Let stand in a warm place, uncovered, for 15 to 30 minutes. Finish gravy, then carve turkey.
Tips:
- Cure the turkey at least 3 days in advance. This allows the flavors to penetrate the meat and gives the turkey a moist, succulent texture.
- Use a good quality dry rub. The rub is what gives the turkey its flavor, so it's important to use a blend that you like. Look for a rub that contains a variety of herbs, spices, and citrus.
- Be sure to coat the turkey thoroughly with the rub. Rub the mixture into the turkey, making sure to get into all the nooks and crannies. You want the rub to be evenly distributed so that the turkey cooks evenly.
- Cook the turkey low and slow. This will help to prevent the turkey from drying out. Cook the turkey at a temperature of 250 degrees Fahrenheit for 3 to 4 hours, or until the internal temperature reaches 165 degrees Fahrenheit.
- Let the turkey rest before carving. This will allow the juices to redistribute throughout the meat, making it more tender and flavorful.
Conclusion:
Dry-cured rosemary turkey is a delicious and flavorful holiday dish. By following these tips, you can make a turkey that is sure to impress your family and friends. The key to success is to use a good quality dry rub and to cook the turkey low and slow.
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