Pan-Seared Turkey with Gremolata

Pan-Seared Turkey with Gremolata
Staff Writer
Pan-Seared Turkey with Gremolata
Andrew Scrivani
Pan-Seared Turkey with Gremolata

I might never have come up with this recipe if my car hadn't broken down on the way to a catering job. My client was looking forward to my cooking turkey at her home. She was psyched about the house filling up with the aroma of it roasting in the oven. Well, it took so long to get the car fixed that by the time I arrived at her house, I wouldn't have been able to cook and serve dinner until very late. And then I remembered how often I had been told that you can think of a turkey as a big chicken, so I cut it into parts: wing, drumstick, thigh, breast. It cut down the cooking time by two-thirds, and everyone really liked the way we rescued Thanksgiving.

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6
Servings
626
Calories Per Serving
Deliver Ingredients

Ingredients

For the brine

  • 4 Cups water
  • 1/2-3/4 Cup kosher salt
  • 1/2 Cup brown sugar
  • 10 whole allspice
  • 10 cloves
  • 10 black peppercorns
  • 5 star anise
  • 7-8 sprigs thyme
  • 1/2 Cup olive oil
  • One 12- to 15-pound turkey, cut into 8 pieces

For the spicy gremolata

  • 1 1/2 Cup packed flat-leaf parsley
  • 1/4 Cup sage leaves
  • 4 cloves garlic, smashed
  • 3 Tablespoons lemon zest
  • 2 Teaspoons crushed red pepper flakes
  • 2 Teaspoons kosher salt
  • 1/2 Cup olive oil

Directions

For the brine

Combine all of the ingredients except for the turkey in a large resealable plastic bag, and shake to dissolve the salt and sugar. Place the turkey parts in the bag, and place in the refrigerator for 6 hours or overnight.

For the spicy gremolata

In a bowl, combine all of the ingredients. Remove the turkey from the brine and rinse thoroughly. Pat dry. Gently loosen the skin from the turkey pieces and liberally rub the gremolata under the skin on each part.

Preheat the oven to 400 degrees.

Heat a heavy skillet over medium-high heat. Sear each piece until golden brown on all sides. Place seared pieces on a baking sheet, and finish cooking them in the oven. Cook until all the pieces have an internal temperature of 170 degrees, for 1-1 ½ hours.

Nutritional Facts

Total Fat
43g
61%
Sugar
4g
4%
Saturated Fat
18g
75%
Cholesterol
2mg
1%
Carbohydrate, by difference
37g
28%
Protein
28g
61%
Vitamin A, RAE
179µg
26%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
124mg
12%
Choline, total
8mg
2%
Fiber, total dietary
5g
20%
Fluoride, F
1µg
0%
Folate, total
68µg
17%
Iron, Fe
9mg
50%
Magnesium, Mg
38mg
12%
Manganese, Mn
1mg
56%
Niacin
5mg
36%
Phosphorus, P
467mg
67%
Selenium, Se
7µg
13%
Sodium, Na
248mg
17%
Water
141g
5%
Zinc, Zn
1mg
13%

Turkey Shopping Tip

Thanksgiving is not the only time to consume turkey. Now readily available year-round, be sure to take advantage of this chicken substitute.

Turkey Cooking Tip

For juicy meat, be sure to brine the turkey.