SUMAC DRY BRINED ROAST TURKEY
Provided by Geoffrey Zakarian
Categories main-dish
Time P2DT5h20m
Yield 8 to 10 servings
Number Of Ingredients 19
Steps:
- For the turkey: Two days before cooking, combine the salt with the herbes de Provence, sumac and black pepper in a bowl. Rub all over the turkey, inside and out, and under the skin of the breast and legs where accessible, being careful to not tear the skin. Place on a sheet tray fitted with a rack or in a roasting pan fitted with a rack. Place in the refrigerator, uncovered, for 2 days.
- Bring the turkey out of the fridge 1 to 2 hours before cooking to temper.
- Preheat the oven to 350 degrees F.
- Combine the butter, minced 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 around the legs and breasts, as evenly as possible. Stuff the cavity with the quartered lemons, apple, shallots and sprigs of thyme. Tie the legs closed with kitchen twine. Place the onions, carrots, celery and garlic at the bottom of a roasting pan fitted with a rack. Place the turkey on the rack. Roast, basting every 30 minutes, until an instant-read thermometer inserted in the thickest part of the leg (do not touch bone) reads 155 to 160 degrees F, 12 to 14 minutes per pound, or 2 to 3 hours. Allow the turkey to rest for 90 minutes.
- For the gravy: Meanwhile, strain the drippings and juices from the roasting pan into a bowl. Discard the vegetables. Melt the butter in a medium saucepan over medium heat. Add the flour and whisk until the raw flavor is cooked off, about 2 minutes. Whisk in the cider vinegar and soy sauce for depth. Slowly whisk the strained drippings into the flour to avoid clumps. Simmer until the gravy just coats the back of a spoon, 5 to 7 minutes. (The gravy will not be a heavy thick gravy, but rather a light gravy.) Season to taste. Carve the turkey and serve with the gravy.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Thundered Gaming
[email protected]This turkey was delicious! The sumac brine made it so flavorful and juicy. Will definitely be making this again for Christmas.
Michael Sheldrake
[email protected]I've never cooked a turkey before, so I was a bit nervous. But this recipe made it easy! The turkey turned out perfectly and everyone loved it.
Mr. Shorif Islam
[email protected]Overall, I thought this recipe was pretty good. The sumac brine gave the turkey a nice flavor, but I think it could have been cooked a little longer.
Andrew Bergeron
[email protected]The sumac brine is a great idea, but I think I overcooked the turkey a bit. It was still tasty, but not as moist as I would have liked.
XtylisH SheZi
[email protected]This recipe was a bit too complicated for me. I ended up just roasting the turkey the traditional way.
Ramkrishna Humagain
[email protected]The turkey was okay, but I wasn't blown away by the flavor. The sumac wasn't as noticeable as I had hoped.
Małgorzata Bragiel
[email protected]I'm not sure what went wrong, but the turkey came out dry and flavorless. I followed the recipe exactly, so I'm not sure what happened.
lisi goodna
[email protected]This recipe was easy to follow and the turkey turned out great! The sumac gave it a nice tangy flavor.
Johan Steyn
[email protected]The turkey was cooked perfectly and the sumac brine added a wonderful flavor. Highly recommend!
Eric Ademu Emmanuel
[email protected]Awesome flavor! The sumac brine gave the turkey a unique and delicious flavor.
Mmesoma Vivian
[email protected]Great recipe! The sumac added a nice tang to the turkey. Will definitely make this again.
Suale Rahinatu
[email protected]The sumac dry brine definitely made a difference in the flavor of the turkey. It was so moist and flavorful, and the skin was crispy and delicious. Will be using this recipe again for sure!
abu jafor
[email protected]I was a bit skeptical about using sumac in a turkey brine, but I'm so glad I tried it! It gave the turkey a unique and delicious flavor that I'm sure to make again.
Maurice Stoutmire
[email protected]This sumac-dry-brined roast turkey was a game-changer for my Thanksgiving dinner! The sumac added a wonderfully tangy and flavorful crust to the turkey, and the dry brine helped to keep the meat moist and juicy. My family raved about it, and I'll def