Porcini Brined Turkey
Description
Earthy umami in the bird!
Ingredients
At a glance
Mushroom
Course
Main Ingredient
Style
Serves
8-12
- 2 C. porcini soaking liquid
- 2 C. dry white or rose wine
- 1/2 C. kosher salt
- 1/2 C. honey
- 1 T. black peppercorns, cracked
- 4 3" sprigs fresh rosemary
- 2 shallots, sliced
- 4 C. ice water
- 6-8 lb. fresh natural bone-in, skin-on turkey breast
Methods/steps
- Bring porcini liquid, wine, salt, honey, pepper, rosemary and shallots to a boil in a large pot. Reduce heat and simmer for 15 minutes. Cool completely.
- Add ice water to brine. Submerge the turkey breast completely in the brine, and refrigerate 6-8 hours.
- Remove turkey, rinse with cold water and pat dry. Place breast side down on a roasting rack in a baking dish. Leave out 30-60 minutes to come to room temperature.
- Preheat oven to 450F.
- Add 1 cup water to baking dish. Place turkey in oven. Reduce heat to 350F after 10 minutes.
- Baste every 15 minutes, and turn breast side up after 1 hour. Add water to pan as needed.
- Cook ~20 minutes per pound, until internal temperature reaches 160F in several places.
- Remove, tent loosely with foil and rest for 15 minutes before carving.
Additional Tips
Use only fresh natural turkey. Most frozen turkey will already have a brine injected and will absorb little brine.
The pan juices will be fairly salty. Use low/no sodium stock to make your gravy.
Reviews
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