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Porcini Brined Turkey
Created by AndrewM, Friday, 03 January 2014

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
  1. 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.
  2. Add ice water to brine. Submerge the turkey breast completely in the brine, and refrigerate 6-8 hours.
  3. 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.
  4. Preheat oven to 450F.
  5. Add 1 cup water to baking dish. Place turkey in oven. Reduce heat to 350F after 10 minutes.
  6. Baste every 15 minutes, and turn breast side up after 1 hour. Add water to pan as needed.
  7. Cook ~20 minutes per pound, until internal temperature reaches 160F in several places.
  8. 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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