Dry-Cured Rosemary Turkey

Dry-Cured Rosemary Turkey
Photo by Monica Buck

Ingredients

  • 3 tablespoons sea salt or kosher salt
  • 12 fresh rosemary sprigs (3 in. each)
  • 1 turkey (14 to 15 lb.)
  • 2 teaspoons anise seeds
  • ½ cup (1/4 lb.) unsalted butter, at room temperature
  • 1 tablespoon black peppercorns
  • 3 tablespoons dried juniper berries
  • + 4 more ingredients
    • 3 tablespoons dried thyme
    • 12 cloves garlic, peeled
    • 3 tablespoons dried marjoram
    • Pan Gravy

1. Three days before serving, in a blender or spice grinder, finely grind salt, marjoram, thyme, juniper berries, peppercorns, and anise seeds. 2. Remove and discard leg truss from turkey. Pull off and discard any lumps of fat. Remove giblets and neck; save neck for gravy. Rinse turkey inside and...

View full recipe at My Recipes

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