Umami Braise-Roasted Turkey
Iain Bagwell
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
1
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.
2
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
1 turkey, estimated 1 lb. per person (includes bones), more if you want leftovers
Brine Seasoning
4 tbsp packed dark-brown sugar
Roasting Seasoning
1.50 oz dried porcini or shiitake mushroom caps
2 tbsp nutritional yeast
2 tsp fine sea salt
Extra-virgin olive oil
Directions
1
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.
2
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.
