Garlic Thyme Brine-Roasted Turkey
Iain Bagwell
This seasoning combination comes from Flip Wise, chef at The Way Home in Carbondale, Colorado, to go with his surprising method for cooking a turkey. “You gotta slam that frozen bird with flavor,” he says. See the master recipe for an easy way to make the seasoning and method work for a fully thawed bird.
How to Make It
1
Make brine: Following recipe for From-Frozen Braise-Roasted Turkey, in Step 2, add the cloves, allspice, or a combination to total amount of salted water.
2
Make roasting seasoning: In a mortar with a pestle, pound thyme and garlic with salt and pepper. Blend in oil until a smooth paste forms (or pulse all ingredients together in a blender). Following Step 7 of master recipe, slather over dried turkey then add thyme or rosemary branches to cavity.
Ingredients
1 turkey, estimated 1 lb. per person (includes bones), more if you want leftovers
Brine Seasoning
1 cup cloves or allspice berries, or a combination
Roasting Seasoning
1 tbsp minced fresh thyme or rosemary leaves
10 garlic cloves, peeled
2 tsp kosher salt
½ tsp freshly ground pepper
3 tbsp extra-virgin olive oil
A few branches of fresh thyme and/or rosemary
Directions
1
Make brine: Following recipe for From-Frozen Braise-Roasted Turkey, in Step 2, add the cloves, allspice, or a combination to total amount of salted water.
2
Make roasting seasoning: In a mortar with a pestle, pound thyme and garlic with salt and pepper. Blend in oil until a smooth paste forms (or pulse all ingredients together in a blender). Following Step 7 of master recipe, slather over dried turkey then add thyme or rosemary branches to cavity.
