Best 2 Torrisi Turkey Recipes
Torrisi Turkey: A Thanksgiving Feast Reimagined
Thanksgiving is a time for family, friends, and food. And what's a Thanksgiving feast without a turkey? But if you're looking for a twist on the traditional roasted turkey, look no further than Torrisi Turkey. This unique dish is inspired by the flavors of Italy. The turkey is brined in a mixture of white wine, herbs, and spices. Then, it's roasted until the skin is crispy and the meat is juicy and flavorful.
But that's not all. This recipe also includes instructions for making a delicious gravy, stuffing, and cranberry sauce. So, whether you're a seasoned cook or a beginner in the kitchen, you'll be able to create a Thanksgiving meal that will impress your guests. With its combination of classic Thanksgiving flavors and Italian flair, Torrisi Turkey is sure to be a hit.
In addition to the main turkey recipe, this article also includes recipes for:
- Torrisi Gravy: This gravy is made with the turkey drippings, white wine, and chicken stock. It's rich, flavorful, and perfect for spooning over your turkey and stuffing.
- Torrisi Stuffing: This stuffing is made with a combination of bread cubes, vegetables, herbs, and spices. It's savory and moist, and it's the perfect complement to the turkey.
- Torrisi Cranberry Sauce: This cranberry sauce is made with fresh cranberries, sugar, and spices. It's tart and tangy, and it's the perfect condiment for your turkey.
So, what are you waiting for? Gather your ingredients and get cooking! With these recipes, you'll be able to create a Thanksgiving feast that your family and friends will love.
TORRISI TURKEY
The roast turkey breast that Rich Torrisi and Mario Carbone serve for lunch at their restaurant Parm in New York City is about the moistest, most luxuriously flavorful turkey available on the planet: rich and buttery, deep with rich turkey taste. They wrap a brined breast in plastic wrap and aluminum foil and place it in an intensely humid low-temperature oven that leaves the meat dense with moisture, heavy with flavor. Then they paint a glaze of honey and roasted garlic on the meat and place it in a hot, dry oven to create a crust. The result is turkey that tastes emphatically of turkey. And you can do it at home.
Provided by Sam Sifton
Categories dinner, main course
Time 4h
Yield 12 servings
Number Of Ingredients 9
Steps:
- To brine the turkey: In a medium saucepan, bring 2 quarts water to a boil with the salt and sugar. Pour into a large pot, and add 2 quarts cold water. Once the brine is cool, submerge the turkey breasts and refrigerate overnight, or up to 24 hours.
- To make the glaze: Heat oven to 375 degrees. Toss the garlic heads with the olive oil in a small casserole dish, cover and roast until the garlic is soft, about 1 hour and 10 minutes. Leave covered until cool enough to handle, then squeeze the garlic cloves from their skins into a food processor and purée. Add the honey, salt and pepper. Cover until ready to use.
- To cook the turkey: Heat oven to 250 degrees. Remove the breasts from the brine and wrap each one four times in plastic wrap and once in aluminum foil. Insert an oven-safe thermometer into the center of one breast and place both on a wire rack in a roasting pan. Add water to reach to just below the rack. Cook until the internal temperature reaches 135 degrees, 2 to 3 hours. Near the end of cooking time, fill a large bowl halfway with ice water.
- Remove the turkey from oven and raise temperature to 425 degrees. Without removing thermometer or wrapping, submerge the turkey in the ice bath for 5 minutes. Remove foil, plastic wrap and turkey skin. Pat dry and brush glaze liberally on all sides of the breasts. Roast until glaze is golden, 15 to 20 minutes. Sprinkle with fresh thyme and serve thinly sliced, hot or cold.
Nutrition Facts : @context http, Calories 573, UnsaturatedFat 12 grams, Carbohydrate 40 grams, Fat 20 grams, Fiber 1 gram, Protein 58 grams, SaturatedFat 5 grams, Sodium 815 milligrams, Sugar 29 grams
TORRISI TURKEY
Categories turkey
Number Of Ingredients 12
Steps:
- To brine the turkey: In a medium saucepan, bring 2 quarts water to a boil with the salt and sugar. Pour into a large pot, and add 2 quarts cold water. Once the brine is cool, submerge the turkey breasts and refrigerate overnight, or up to 24 hours. 2. To make the glaze: Heat oven to 375 degrees. Toss the garlic heads with the olive oil in a small casserole dish, cover and roast until the garlic is soft, about 1 hour and 10 minutes. Leave covered until cool enough to handle, then squeeze the garlic cloves from their skins into a food processor and purée. Add the honey, salt and pepper. Cover until ready to use. 3. To cook the turkey: Heat oven to 250 degrees. Remove the breasts from the brine and wrap each one four times in plastic wrap and once in aluminum foil. Insert an oven-safe thermometer into the center of one breast and place both on a wire rack in a roasting pan. Add water to reach to just below the rack. Cook until the internal temperature reaches 135 degrees, 2 to 3 hours. Near the end of cooking time, fill a large bowl halfway with ice water. 4. Remove the turkey from oven and raise temperature to 425 degrees. Without removing thermometer or wrapping, submerge the turkey in the ice bath for 5 minutes. Remove foil, plastic wrap and turkey skin. Pat dry and brush glaze liberally on all sides of the breasts. Roast until glaze is golden, 15 to 20 minutes. Sprinkle with fresh thyme and serve thinly sliced, hot or cold.
Tips:
- Brining the Turkey: Brining the turkey in a flavorful solution helps keep it moist and juicy during roasting. Use a large container to submerge the turkey completely in the brine. Brine the turkey for at least 12 hours, or up to 24 hours.
- Roasting the Turkey: Preheat the oven to 425°F (220°C) before roasting the turkey. Place the turkey breast-side up on a roasting rack in a roasting pan. Roast the turkey for 15 minutes per pound, or until the internal temperature reaches 165°F (74°C).
- Basting the Turkey: Baste the turkey every 30 minutes with the pan juices or melted butter to keep it moist. This helps prevent the turkey from drying out during roasting.
- Resting the Turkey: Once the turkey is roasted, let it rest for at least 15 minutes before carving. This allows the juices to redistribute throughout the turkey, resulting in a more tender and flavorful meat.
- Carving the Turkey: To carve the turkey, start by removing the legs and wings. Then, slice the breast meat into thin slices. Finally, remove the dark meat from the thighs and drumsticks.
Conclusion:
This Torrisi Turkey recipe is a delicious and impressive dish that is perfect for any special occasion. With its flavorful brine, crispy skin, and tender meat, this turkey is sure to be a hit with your family and friends. So next time you're looking for a special turkey recipe, give this Torrisi Turkey a try. You won't be disappointed!
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