Umami Braise-Roasted Turkey
![Thanksgiving 911: Turkey Brine Seasonings (1118) Turkey Brine Seasonings](https://img.sunset02.com/sunsetm/wp-content-uploads/2019-03-28UTC09/4_3_horizontal_inbody_900x506/turkey-brine-seasonings-1118.jpg)
At San Francisco’s Rich Table, chefs Sarah and Evan Rich fry up amazing savory doughnuts, sprinkled with a powdered porcini mushroom mix that they call Umami Seasoning. Turns out that sprinkle is great on turkey, too. We love to use it with this surprising method for cooking a bird straight from the freezer, but the flavor combo works for a fully thawed turkey as well.
How to Make It
Make brine: Following recipe for From-Frozen Braise-Roasted Turkey, in Step 2, add 1 tablespoon dark-brown sugar for every quart of salted water.
Make roasting seasoning: In a clean coffee grinder, whirl dried porcini into a fine powder, working in batches. In a small bowl, whisk with nutritional yeast and salt. Following Step 7 of master recipe, brush dried turkey with oil, then dust it liberally with mushroom mix, rotating to coat (it helps to use a mesh strainer; do not rub in or it’ll clump). Rub rest of mushroom mix inside cavity.
Ingredients
Directions
Make brine: Following recipe for From-Frozen Braise-Roasted Turkey, in Step 2, add 1 tablespoon dark-brown sugar for every quart of salted water.
Make roasting seasoning: In a clean coffee grinder, whirl dried porcini into a fine powder, working in batches. In a small bowl, whisk with nutritional yeast and salt. Following Step 7 of master recipe, brush dried turkey with oil, then dust it liberally with mushroom mix, rotating to coat (it helps to use a mesh strainer; do not rub in or it’ll clump). Rub rest of mushroom mix inside cavity.