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Sumac Dry Brined Roast Turkey




Source of Recipe


Geoffrey Zakarian on Food Network


Recipe Introduction


I have only done the brine part of this recipe. That seemed to be very good, but I’ll need to try it out in the oven – I did it in the Nesco and that makes moist, tender turkey every time. I’d like to follow the recipe exactly next time and do a real test. The original recipe also has directions for gravy, but I make gravy ahead of time with turkey necks – I can’t imagine I’ll ever go back to making it last minute. NOTE: You begin this two days before you want to cook it.


Recipe Link: https://www.foodnetwork.com/recipes/geoffrey-zakarian/sumac-dry-brined-roast-turkey-9539638

List of Ingredients




3 tablespoons kosher salt, plus more for seasoning
1 tablespoon herbes de Provence
1 tablespoon sumac (I used Za'atar)
1/2 teaspoon freshly ground black pepper, plus more for seasoning
One 12- to 14-pound whole turkey
8 ounces unsalted butter, at room temperature
3 tablespoons fresh thyme, minced, plus 10 sprigs fresh thyme
3 lemons, zested, 1 cut into quarters
1 apple, cut into quarters
2 shallots, halved
2 onions, quartered
2 large carrots, chopped
1/2 bunch celery, chopped
1 clove garlic, peeled and broken into pieces

Recipe



Two days before you want to cook the turkey, mix the salt, the herbes de Provence, the sumac, and black pepper in a bowl. Rub all over the turkey – outside, under the skin that you can reach (do not tear the skin) and in the cavity. Place the bird on a rack on a sheet tray and put in the refrigerator for 2 days. Do not cover.

On the day that you are going to cook the turkey, take it out of the refrigerator 1 to 2 hours before cooking. Heat the oven to 350F.

Mix the butter, minced thyme, and lemon zest in a bowl and add a little salt and pepper. Rub the turkey all over with this mixture. In the cavity, place the quartered lemons, apple, shallots, and sprigs of thyme. Tie the legs closed with kitchen twine. Place a rack in the bottom of a roasting pan and place the onions, carrots, celery, and garlic in the bottom of the pan. Put the turkey on the rack. Roast until the leg temps at 155-160F, or 12-14 minutes per pound (2-3 hours). Baste every 30 minutes. Rest the turkey for 60-90 minutes out of the oven.

Serves 8-10.