Sumac Dry Brined Roast Turkey Recipes

Steps:

• Dry-brine the turkey: Combine the salt, 2 teaspoons pepper and the chopped thyme and rosemary in a small bowl. Cut off the turkey legs (thighs and drumsticks together). Put the turkey breast and legs on a rimmed baking sheet. Season the turkey breast inside and out and the legs all over with the salt mixture. Stuff the turkey cavity with 1 halved garlic head, the halved lemon, 4 thyme sprigs and 2 rosemary sprigs. Cover and refrigerate overnight.
• Position one oven rack in the bottom position and one right above it; preheat to 350˚. Combine the remaining halved garlic head, 4 sprigs thyme, 2 sprigs rosemary, the sliced lemon, bay leaves and shallot in a 9-by-13-inch baking dish. Add the olive oil and stir to combine. Place the turkey legs skin-side up in the baking dish and cover with foil.
• Roast the turkey legs on the bottom oven rack until just tender when pierced with a sharp knife, about 2 hours. Uncover the legs and continue to roast until the skin is golden and the legs are completely tender, 1 to 1 1/2 more hours.
• Meanwhile, for the turkey breast: Set a rack in a large roasting pan. Place the turkey breast breast-side up on the rack; let sit at room temperature 30 minutes. Once the turkey legs have been roasting for about 30 minutes, place the roasting pan with the breast on the rack above the legs; roast until the skin is deep golden brown and a thermometer inserted into the thickest part without touching the bone registers 160˚, 2 to 2 1/2 hours. Let the breast rest 30 minutes before carving. (If the turkey breast is done before the legs, move the legs to the higher rack to help them brown. If the legs are done before the breast is done resting, set aside and tent with foil to keep warm.)
• Serve the turkey legs and breast with the roasted garlic, lemon and shallot.

Steps:

• The morning before roasting, spatchcock one of the turkeys. Remove the backbone by cutting 1 1/2 inches to the left and right of the backbone (opposite side of breast) from front to back. Remove the backbone and reserve for stock if desired. Place the turkey breast-side up on a large flat surface. Place a clean kitchen towel on top and press down firmly on the breast to flatten. Season both sides of the spatchcocked turkey with 1 tablespoon each of the celery salt, granulated garlic, granulated onion and pepper.
• Season the whole turkey inside and out with 1 tablespoon black pepper and the remaining celery salt, granulated garlic and granulated onion. Allow both turkeys to sit in the refrigerator overnight, uncovered, to dry the skin.
• The next day, allow the turkeys to come to room temperature for 1 1/2 hours.
• Arrange one oven rack in the bottom lowest position of the oven and one in the top third. Preheat the oven to 400 degrees F.
• Combine the minced parsley, tarragon, oregano, minced thyme, lemon zest and shallots with some salt and pepper in a small bowl. The salt will help to draw the moisture and flavor from the mixture. Add the olive oil to form a paste. Divide the mixture between the turkeys and spread all around both sides of each turkey. Season again with salt and pepper. Halve 3 of the lemons. Stuff the cavity of the whole turkey with the lemon halves and parsley and thyme sprigs.
• Divide the carrots, onions and fennel between 2 roasting pans or baking sheets. Arrange the spatchcocked turkey skin-side up on the vegetables in one pan. Put the whole turkey breast-side up on the vegetables in the second pan. Divide the stock and wine between the 2 pans.
• Put the whole turkey on the bottom oven rack and the spatchcocked turkey on the top rack and roast, basting every 30 minutes with the pan juices and adding a little more liquid to the bottom of the pans as needed to prevent burning. Keep an eye on the turkeys: when the spatchcocked turkey is nicely browned, remove the roasting pan and carefully move the top oven rack to the middle position (see Cook's Note). Move the whole turkey to the middle rack and the spatchcocked turkey to the bottom rack and continue to roast until the thickest part of the thighs registers 155 degrees F on an instant-read thermometer, about 2 hours total (10 minutes per pound) for a 12-pound spatchcocked turkey and 2 hours 25 minutes to 3 hours total (12 to 15 minutes per pound) for a 12-pound whole turkey. Allow the turkeys to rest for at least 1 hour before serving.

Steps:

• Overnight Brine: Combine Morton®Kosher Salt and sugar in cool water in a large, clean stockpot until completely dissolved. Place the whole turkey in the brine until completely submerged. Cover and refrigerate overnight, up to 14 hours. Remove the turkey from the brine, rinse inside and out under cool running water for several minutes to remove all traces of salt; pat dry with paper towel.
• 4-5 hour Brine: To brine your turkey in less time (4-5 hours), use 2 cups of Morton®Coarse Kosher Salt and two cups of sugar. Cover and refrigerate for 4 to 5 hours.
• To Roast: Mix the softened butter with the pepper. Place turkey on rack in roasting pan. Rub the seasoned butter under the skin. Brush the skin with the melted butter. Pour the 1 cup liquid (wine, broth or water) over the pan bottom to prevent drippings from burning. Roast turkey at 450 degrees F for 25 minutes, baste and then rotate the roasting pan. Continue roasting until the skin turns golden brown, an additional 25 minutes; baste again. Reduce oven temperature to 325 degrees F; continue to roast, basting and rotating the pan once about halfway through cooking, until the minimum internal temperature reaches 165 degrees F. Remove the turkey from the oven. Let stand 20 minutes before carving.

Steps:

• Unwrap the turkey and remove the neck and giblets (reserve for gravy). Rinse the turkey under cold water and pat dry. Combine 1/3 cup salt, the sugar and 1 teaspoon pepper in a bowl. Rub all over the turkey and inside the cavity. Put on a rimmed baking sheet and refrigerate, uncovered, at least 8 hours or overnight. Rinse well and pat dry. (A dry brine is a good choice if you're short on fridge space.)
• Mix the butter, parsley, sage, thyme, 1 teaspoon pepper, the paprika and cloves until combined. Reserve 4 tablespoons of the butter, then rub the rest under the turkey skin on the breasts and legs. Rub 2 tablespoons of the reserved butter on the skin; chill and save the rest for your gravy. Let the turkey stand 30 minutes at room temperature before roasting.
• Put the oven rack in the lowest position; preheat the oven to 350 degrees F. Put the turkey breast-side up on a rack in a large roasting pan, tucking the wing tips under. Tie the drumsticks together with twine. Roast until the skin is golden brown and a thermometer inserted into the thigh registers 165 degrees F, about 15 minutes per pound. Transfer to a cutting board and let rest 30 minutes before carving. Whisk the reserved 2 tablespoons flavored butter into your gravy just before serving, if desired.

Steps:

• In a large stockpot, bring the water, cloves, ginger, black peppercorn, bay leaves and salt to a boil. Lower to a simmer and stir in the honey and maple syrup until well blended. Turn off heat and allow to cool to room temperature.
• Rinse the turkey inside and out with cold tap water. Reserve the neck and specialty meats for pan gravy. Set the turkey in the brine, making sure that the turkey is fully immersed in the brine. Place a weight on top of the turkey to make sure it is always covered with brine. Marinate for at least 4 hours to overnight, depending on the weight of the turkey, in the refrigerator.
• Preheat oven to 325 degrees F.
• In a shallow roasting pan, place the carrots, celery and onions. Remove turkey from brine.
• Mix together the butter, garlic, chopped rosemary, and sage to make a compound butter. Using your hands, loosen to the skin from the breast by gently inserting your fingers between the skin and the flesh. Rub the compound butter underneath the skin. Insert the apples, onions, and whole rosemary and sage into the cavity of the turkey.
• Place the turkey over the vegetables, breast-side up, in the roasting pan. Tuck the wings back and under the turkey. Using kitchen twine, tie the legs together. This will make a compact shape and will create a great presentation. Drizzle the turkey with olive oil and rub it into the skin. Roast the turkey to at least 165 degrees F in the breast, about 2 1/2 hours. If the skin gets too dark during roasting, tent with foil.
• Transfer turkey to a platter and allow to cool. Meanwhile, prepare the pan gravy.
• Tilt the pan and skim as much fat as possible off the juice with a spoon. Set the pan on 2 burners set on medium heat. Deglaze roasting pan with white wine and Madeira. Scrape the bottom of the pan to loosen any brown bits. Reduce until only a quarter remains. Add the Turkey Stock, thyme and parsley. Bring to a boil and strain into a saucepan. Bring back to a boil, skim and lower to a simmer. Whisk in the beurre manie until well incorporated and continue to cook until gravy has thickened. Season, to taste, with salt and pepper.
• Heat a saucepan over high heat. When the pan is hot, add the olive oil and heat. Add the neck and giblets and cook until browned all over, about 7 minutes. Remove the pan from the heat and deglaze with the port. Return the pan to the heat and cook until the port is almost completely evaporated, about 10 minutes.
• Add the carrots, onions, celery, rosemary and peppercorns. Cover with cold water by 4-inches. Bring to a boil. Reduce heat to a simmer, and simmer for 2 hours, adding a little more water, if necessary. Skim any scum that rises to the surface of the stock and discard.
• Strain the stock. Use immediately, or cool and refrigerate for up to 4 days.

Steps:

• The day before, remove the giblets from the turkey cavity and pat dry with paper towels.
• Combine the salt, sugar and pepper in a medium bowl. Sprinkle the mixture inside the turkey cavity and all over the outside skin, using all of it. Put the turkey on a large baking sheet or platter and refrigerate uncovered overnight.
• The next day, adjust a rack in the oven to the lowest position and remove the other racks. Preheat the oven to 325 degrees F. Set a roasting rack in a roasting pan.
• Rinse the turkey very well and pat dry thoroughly. Stuff the cavity with the herbs, bay leaves, garlic and onion. Put the turkey on the roasting rack, breast-side up, and brush with half of the butter. Tent with aluminum foil.
• Roast the turkey for 2 hours, then remove the foil and brush with the remaining butter. Increase the oven temperature to 425 degrees F and continue to roast until an instant-read thermometer inserted into the thigh registers 165 degrees F, about 45 minutes more. Let the turkey rest for 20 minutes, then remove and discard the herbs, bay leaves, garlic and onion before carving.

Steps:

• Two to three days before you plan to cook, spatchcock the turkey: Put the turkey on a stable cutting board, breast-side down, and use heavy-duty kitchen shears to snip along both sides of the backbone to release it. You can start from the tail or neck end, whichever you prefer; just keep the blades of the scissors as close to the spine as possible. It helps to work incrementally, snipping a little on one side, then a little on the other, rather than completing one side entirely and then doing the second side without the advantage of the opposing pressure.
• After removing the backbone, remove wingtips, neck and giblets, setting them all aside for stock and gravy.
• Turn turkey over so breast faces up. Splay out its legs and press hard on breastbone until you hear the cartilage pop and the bird lies completely flat.
• Place a 2-gallon resealable bag in a large bowl, stock pot or sink. Pour buttermilk and salt in bag and stir to dissolve salt. Place turkey in bag and seal carefully, expelling out air. Double-bag the turkey as needed to prevent leakage, then squish the inner bag to distribute buttermilk all around the turkey. Place it on a rimmed baking sheet and refrigerate for 48 hours. Turn the bag every 12 hours so that every part of the turkey gets marinated.
• Three hours before you plan to start cooking, remove the turkey from the plastic bag and scrape off as much buttermilk as you can without being obsessive, discarding buttermilk. Set the turkey on a rimmed baking sheet and bring it to room temperature.
• Position a rack in the upper third of the oven and heat to 400 degrees. Transfer turkey, breast-side up, to another rimmed baking sheet lined with a wire rack or parchment paper. Tuck thighs inward.
• Place baking sheet on the prepared oven rack and roast the turkey, occasionally rotating the pan 180 degrees, until an instant-read thermometer inserted into the deepest part of the breast registers 150 degrees and the thickest part of the thigh without touching bone registers 165 degrees, about 80 to 100 minutes, depending on size. (You may want to tent the breast or other hot spots with aluminum foil, if darkening too quickly.)
• Transfer turkey to a cutting board or platter and allow to rest at least 20 minutes before carving.