Dry-Cured Rosemary Turkey

Dry-Cured Rosemary Turkey
Photo by Monica Buck

Ingredients

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

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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