Best Butterflied Juniper Brined Roasted Turkey With Porchetta Spiced Butter Recipes

JUNIPER BRINED TURKEY WITH PAPRIKA BUTTER

Steps:

• Unwrap the turkey and remove the neck and giblets (reserve for gravy). Rinse the turkey under cold water and pat dry. Fill a large pot with 2 quarts water; add 2 cups kosher salt, the brown sugar, juniper berries, peppercorns, bay leaves and lemon zest. Bring to a boil, then simmer 10 minutes. Add 6 quarts cold water and let cool. Submerge the turkey in the brine, adding water to cover, if necessary. Refrigerate at least 8 hours or overnight.
• Remove the turkey from the brine; rinse and pat dry. Crush and chop the coriander seeds, cumin seeds and garlic. Mix with the paprika and butter 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.

TUSCAN-STYLE TURKEY ALLA PORCHETTA

Steps:

• Preheat oven to 400 degrees. Arrange prosciutto slices vertically side by side on a cutting board, overlapping each by 3/4 inch. Place turkey, skin side down, on the prosciutto slices, with wings at top and legs at bottom. Arrange turkey tenders at each side to fill in the space between the wings and legs.
• Sprinkle turkey with 2 tablespoons salt, including the back side of the tenders and under any other loose pieces of meat. Sprinkle garlic, fennel fronds, fennel seeds, rosemary, sage, and fennel pollen evenly over turkey. Arrange turkey so there are no separations (turkey should be in one even layer).
• Starting from the bottom, roll turkey tightly with prosciutto, keeping prosciutto in place. Tie together with kitchen twine at 3-inch intervals.
• Heat oil in a large skillet over high heat. Brown rolled turkey on all sides, about 8 minutes. Transfer to a roasting rack set on a large rimmed baking sheet or in a roasting pan. Roast until an instant-read thermometer inserted into center reaches 165 degrees and juices run clear, about 50 minutes. Let rest for 10 to 15 minutes. Serve with gravy.

BUTTERFLIED JUNIPER-BRINED ROASTED TURKEY WITH COMPOUND BUTTER

Steps:

• Combine the salt, brown sugar, juniper, peppercorns, bay leaves and lemon zest with 1 quart (4 cups) water in a small saucepan. Bring to a boil, then turn off the heat and let the mixture sit for 30 minutes. Pour the brine into a plastic container or pot large enough to hold the turkey, add 5 quarts (20 cups) ice water and stir to combine. Submerge the turkey, adding more ice water if needed. Weight the turkey down with a plate to keep it submerged and refrigerate at least 8 hours and up to 12 hours.
• Drain, rinse and pat the turkey dry. Transfer to a large paper-towel-lined cutting board and let sit at room temperature until it reaches room temperature, about 1 hour.
• Mix the butter, parsley, sage, thyme, pepper, paprika and cloves in a medium bowl until well combined.
• Position a rack in the middle of the oven and preheat the oven to 375 degrees F.
• Pat the turkey skin dry again and rub the compound butter evenly over the surface, also pushing some underneath the skin on the breasts. Lay the turkey in a large roasting pan as flat as possible. If the pan is a bit small, tuck the wings behind the back with the drumsticks resting on the ledge of the pan and place a large rimmed baking sheet lined with aluminum foil at the bottom of the oven to catch drippings.
• Roast, basting the turkey with the pan drippings every 30 minutes or so, until a meat thermometer inserted in the thigh registers 165 degrees F, 1 hour 30 minutes to 2 hours. Transfer to a cutting board and let rest 30 minutes before serving.

BUTTERFLIED JUNIPER-BRINED ROASTED TURKEY WITH CHIPOTLE-MAPLE BUTTER

Steps:

• Combine the salt, brown sugar, juniper, peppercorns, bay leaves and lemon zest with 1 quart (4 cups) water in a small saucepan. Bring to a boil, then turn off the heat and let the mixture sit for 30 minutes. Pour the brine into a plastic container or pot large enough to hold the turkey, add 5 quarts (20 cups) ice water and stir to combine. Submerge the turkey, adding more ice water if needed. Weight the turkey down with a plate to keep it submerged and refrigerate at least 8 hours and up to 12 hours.
• Drain, rinse and pat the turkey dry. Transfer to a large paper-towel-lined cutting board and let sit out at room temperature until it reaches room temperature, about 1 hour.
• Put the butter, maple syrup, chipotles, garlic and a pinch of salt in the bowl of a food processor and pulse until well combined.
• Position a rack in the middle of the oven and preheat the oven to 375 degrees F.
• Pat the turkey skin dry again and rub the compound butter evenly over the surface, also pushing some underneath the skin of the breasts. Lay the turkey in a large roasting pan as flat as possible. If the pan is a bit small, tuck the wings behind the back with the drumsticks resting on the ledge of the pan and place a large rimmed baking sheet lined with aluminum foil at the bottom of the oven to catch drippings.
• Roast, basting the turkey with the pan drippings every 30 minutes or so, until a meat thermometer inserted in the thigh registers 165 degrees F, 1 hour 30 minutes to 2 hours. Transfer to a cutting board and let rest 30 minutes before serving.

BUTTERFLIED TEA- AND ORANGE-BRINED ROASTED TURKEY WITH PORCHETTA-SPICED BUTTER

Steps:

• Remove the zest from the oranges in wide strips using a vegetable peeler, applying only gentle pressure so that most of the white pith is left behind. Reserve the zest, juice the oranges and strain the juice into a small saucepan. Add the zest, salt, bourbon, sugar, peppercorns, tea bags, cloves, bay leaves and 1 quart (4 cups) of water. Bring to a boil, then turn off the heat and let the mixture sit for 30 minutes. Pour the brine into a plastic container or pot large enough to hold the turkey, add 5 quarts (20 cups) ice water and stir to combine. Submerge the turkey, adding more ice water if needed. Weight it down with a plate to keep it submerged and refrigerate at least 8 hours and up to 12 hours.
• Drain, rinse and pat the turkey dry. Place on a large paper-towel-lined cutting board and let sit out at room temperature until it reaches room temperature, about 1 hour.
• Mix the butter, rosemary, fennel, lemon zest, pepper and garlic in a medium bowl until well combined.
• Position a rack in the middle of the oven and preheat the oven to 375 degrees F.
• Pat the turkey skin dry again and rub the butter mixture evenly over the surface, also pushing some underneath the skin of the breasts. Lay the turkey in a large roasting pan as flat as possible. If the pan is a bit small, tuck the wings behind the back with the drumsticks resting on the ledge of the pan and place a large rimmed baking sheet lined with aluminum foil at the bottom of the oven to catch drippings.
• Roast, basting the turkey with the pan drippings every 30 minutes or so, until a meat thermometer inserted in the thigh registers 165 degrees F, 1 hour 30 minutes to 2 hours. Transfer to a cutting board and let rest 30 minutes before serving.