Turkish | Saveur

Turkish Olive Oil-Braised Green Beans

Sinem Özler — Tue, 03 Jun 2025 15:03:39 +0000

Photo: Nina Gallant • Food Styling: Madison Trapkin. Photo: Nina Gallant • Food Styling: Madison Trapkin

Nearly any vegetable can benefit from the zeytinyağli treatment—a slow braise in olive oil and aromatics—especially this Turkish green bean recipe, highlighted in Anya von Bremzen’s “10 Must-Try Dishes That Capture the Essence of Istanbul.” Experiment with whatever produce you have on hand using the ratio 3:2:1:1: three garlic cloves to 2 lb. trimmed vegetables (such as peas or coarsely chopped zucchini or leafy greens) to 1 large onion to 1 large plum tomato.

Featured in “Zeytinyağli 101” by Benjamin Kemper in the Spring/Summer 2025 issue. See more stories from Issue 204.

Makes: 4

Time: 43 minutes

Ingredients

2 lb. romano or string beans, ends trimmed, cut into 2-in. lengths
1 cup extra-virgin olive oil, plus more for serving
2 tsp. kosher salt
½ tsp. sugar
3 garlic cloves, thinly sliced
1 large plum tomato, peeled and cut into ½-in. chunks
1 medium onion, thinly sliced

Instructions

To a large pot, add the beans, oil, salt, sugar, garlic, tomato, onion, and ½ cup of water. Cover and bring to a boil over medium-high heat, then turn the heat to medium-low and simmer until the beans are soft and the tomatoes have broken down, about 45 minutes. Remove from the heat and set aside to cool in the pot. Serve warm or chilled, drizzled with more oil to taste.

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Olive Oil-Poached Green Almonds With Dill

Kristy Mucci — Mon, 18 Mar 2019 22:46:14 +0000

Matt Taylor-Gross

A rare spring treat, green almonds are the fuzzy, crunchy, tart, immature fruit of the almond tree. Though they can be enjoyed raw, simmering green almonds in olive oil, orange juice, and aromatics mitigates their slightly bitter exterior, transforming them into a delectable cocktail party snack. This recipe is adapted from the now-shuttered Lokanta Maya in Istanbul.

Featured in “How to Cook With Green Almonds—A Fleeting Taste of Spring.”

Makes: 6–8

Time: 40 minutes

Ingredients

1 lb. green almonds
½ cup olive oil
¼ cup fresh orange juice (from 1 orange)
½ tsp. sugar
3 garlic cloves, finely chopped
½ small onion, finely chopped
Kosher salt
2 Tbsp. coarsely chopped dill

Instructions

To a medium pot, add the green almonds, oil, orange juice, sugar, garlic, and onion, season with salt, and bring to a simmer. Turn the heat to medium-low, cover, and cook until the almonds are tender, about 30 minutes. Set aside to cool.
Stir in 1 tablespoon of the dill. Transfer the almonds with their poaching liquid to a serving bowl and garnish with the remaining dill.

The post Olive Oil-Poached Green Almonds With Dill appeared first on Saveur.

Turkish Braised Artichokes With Peas and Candied Lemon

Gamze Ineceli — Wed, 17 Apr 2024 18:04:43 +0000

Brian Klutch

“Artichokes have a special place at the table of Istanbulites,” says Gamze Ineceli, an Istanbul-based researcher and expert in Anatolian food studies. Her classic Turkish braised artichokes recipe with peas and candied lemon is a family favorite that was perfected over generations. If you don’t want the artichokes to turn brown, rub them all over with a halved lemon as you trim.

Featured in “Why You Should Heart Artichokes (If You Don’t Already)” by Benjamin Kemper.

Makes: 4 as an appetizer

Time: 1 hour

Ingredients

For the candied lemon:

2 medium lemons, divided
1 Tbsp. sugar

For the topping:

¼ cup extra-virgin olive oil
1 large yellow onion, finely chopped
5 scallions, green tops discarded, thinly sliced
1 lb. green peas (3¼ cups), fresh or frozen
1 tsp. kosher salt
¾ tsp. sugar
2 Tbsp. coarsely chopped dill fronds

For the artichokes:

1 Tbsp. sugar
1½ tsp. kosher salt
1 large yellow onion, thinly sliced
4 trimmed globe artichoke bottoms (1 lb. 13 oz.)
¼ cup extra-virgin olive oil
Coarsely chopped dill fronds, for garnish
Lemon wedges, for serving

Instructions

Make the candied lemon: Using a sharp knife or mandoline, cut one of the lemons crosswise into ⅛-inch slices and transfer to a small skillet. Add the sugar and the juice of the remaining lemon and turn the heat to medium-low. Cook until the liquid has evaporated and the lemon slices are coated in thick syrup, about 5 minutes. Remove from the heat and set aside.
Make the topping: To a medium skillet over medium heat, add the oil and onion and cook, stirring occasionally, until softened and translucent, about 8 minutes. Add the scallions and cook until slightly softened, about 1 minute more. Add the peas, salt, sugar, and enough water to barely cover (about 1½ cups). Bring to a boil, then cover and turn the heat to medium-low. Simmer until the peas are soft, about 5 minutes. Drain, then stir in the dill, turn off the heat, cover, and set aside.
Make the artichokes: To a medium skillet, add the sugar, salt, and onion and use your hands to toss until the onion softens slightly, about 30 seconds. Place the artichoke hearts, cavities facing down, on top of the onion mixture, then drizzle with the olive oil, rubbing to coat. Add enough water to barely cover the hearts (about ⅔ cup). Bring to a boil, then cover and turn the heat to medium-low. Simmer until the artichokes are soft when pierced with a knife, about 12 minutes.
Using a metal spatula, transfer the artichoke hearts (cavities facing up) to a platter, reserving the liquid. Mound evenly with the pea mixture, then scatter with the candied lemon and spoon with the reserved cooking liquid. Garnish with dill and serve with lemon wedges on the side.

The post Turkish Braised Artichokes With Peas and Candied Lemon appeared first on Saveur.

Turkey Stock

Ted Rosen — Mon, 18 Mar 2019 22:48:21 +0000

Getty Images

Ted Rosen, the executive chef over at SAVEUR’s go-to Manhattan butcher shop, Dickson’s Farmstand Meats, likes to prep a batch of turkey stock ahead of Thanksgiving. This makes whipping up a simple, totally-from-scratch pan gravy a cinch. If swapping Rosen’s homemade stock out for the canned or boxed stuff in your family gravy recipe, be aware that you may need to adjust the salt content accordingly. Shelf-stable stocks and broths are typically salted to preserve freshness. We suggest not salting the liquid at the stock-making stage as the liquid is often reduced down further during cooking, throwing off the final seasoning of the dish.

Ingredients

3 lb. fresh turkey bones (wings, backs, and legs)
1 medium carrot, coarsely chopped
1 celery rib, coarsely chopped
1 medium yellow onion, peeled and coarsely chopped

Instructions

Preheat the oven to 450ºF.
Using paper towels, pat the turkey parts dry, then arrange them in a single layer in a large, flameproof roasting pan. Roast the bones for 30 minutes, then using tongs, flip them over and continue roasting until evenly browned all over, 30–40 minutes more.
Carefully transfer the roasted bones to a large pot. Place the roasting pan over your largest burner (or you can use two burners if that’s a better fit). Turn the heat under the roasting pan to high, then add 2 cups of water. Bring to a boil, scraping the bottom with a wooden spoon to dissolve any cooked-on drippings, and then pour the deglazing liquid into the pot of bones. Add more fresh water to the pot just to cover the bones. (Depending on the shape and size of your pot and turkey parts, you’ll need around 7–8 cups of water.) Set over medium heat, bring the liquid just barely to a boil, then immediately turn the heat down to maintain a very gentle simmer. Skim and discard any foam or scum that rises to the surface, then add the carrot, celery, and onion. Continue cooking, uncovered and at a gentle simmer, until the stock has a sweet, rich turkey flavor, 2½ –3 hours.
Turn off the heat, let the stock cool slightly without disrupting it for 5 minutes, then, using a pair of tongs, carefully remove and discard the bones and vegetables. Set a fine mesh strainer over a large container or second pot and strain the stock. (For extra clear stock, you may choose to strain the stock a second time through a cheesecloth-lined strainer. Do not mash the vegetables in an attempt to extract additional liquid—this will cloud the stock and give it a murky flavor.) Set the stock aside, uncovered, until it cools to room temperature, then cover and refrigerate for up to 4 days or divide into airtight containers and freeze for up to 6 weeks.

The post Turkey Stock appeared first on Saveur.

Roast Turkey With Celery-Root Stuffing and Giblet Gravy

Mary Sue Milliken — Mon, 18 Mar 2019 22:35:44 +0000

Photography: Paola + Murray; Food Stylist: Simon Andrews; Prop Stylist: Sophie Strangio

In this crispy-skinned Thanksgiving turkey recipe from chef and cookbook author Mary Sue Milliken, celery root (also known as celeriac) lends earthy dimension to the cozy classic stuffing. Reserve the bird’s giblets and neck for making your own stock, which can be used in Milliken’s rich white wine and mushroom gravy. Do not be tempted to stuff the bird or even to make the stuffing in advance—if the bird goes into the oven packed with cold-from-the-fridge stuffing, it will take much longer to cook.

Featured in: “State of Grace.”

What You Will Need

Makes: serves 12-14

Time: 12 hours 30 minutes

Ingredients

For the turkey:

One 12–14-lb. turkey
¹⁄₃ cup extra-virgin olive oil
2 tbsp. kosher salt, plus more to taste
2 tsp. freshly ground black pepper, plus more to taste

For the stuffing:

24 tbsp. (12 oz.) unsalted butter, divided
2 large onions, coarsely chopped
1 bunch celery, trimmed and coarsely chopped
¹⁄₂ lb. white mushrooms, trimmed and quartered
1 large celery root, peeled and coarsely chopped
2 ¹⁄₂ cups turkey or chicken stock, divided
1 cup coarsely chopped parsley
³⁄₄ cup coarsely chopped sage
Kosher salt and freshly ground black pepper
Two 1-lb. loaves stale country bread, cut into ½-in cubes

For the gravy:

1 cup dry white wine
5 cups turkey or chicken stock
6 tbsp. (3 oz.) unsalted butter
¹⁄₂ lb. white button mushrooms, quartered
2 medium shallots, coarsely chopped
¹⁄₄ cup all-purpose flour
3 tbsp. heavy cream
2 tbsp. fresh lemon juice
Kosher salt and freshly ground black pepper

Instructions

Preheat the oven (with one of its racks positioned in the bottom third) to 425°F.
Use paper towels to pat the turkey dry, inside and out, then place the bird breast-side up on a roasting pan fitted with a rack. In a small bowl, stir together the oil, salt, and black pepper, then rub the mixture all over the turkey’s skin. Transfer to the fridge and chill, uncovered, at least 8 and up to 24 hours.
Right before you plan to cook the turkey, make the stuffing: In a medium pot over medium-high heat, melt 10 tablespoons of the butter. When the foam begins to subside, add the onions and celery and cook, stirring occasionally, until softened, 8–10 minutes. Add the mushrooms and celery root and continue cooking until the mushrooms release their liquid and soften, 12–15 minutes. Stir in 1½ cups of the stock, and the parsley and sage. Season to taste with salt and black pepper, then bring to a boil. Remove from the heat, stir in the bread, then set aside until cool slightly.
Once the stuffing is cool enough to handle, place half of the mixture inside the turkey. Transfer the remaining stuffing to a 9- by 13-inch baking dish, dot with 3 tablespoons of the butter, and set aside.
Melt the remaining 11 tablespoons of butter, then brush it all over the turkey. Pour the remaining stock into the roasting pan, then transfer to the oven and roast until the skin begins to tighten, about 15 minutes. Turn the heat down to 350°F and continue cooking, basting the turkey every 30 minutes, until an instant-read thermometer inserted into the thighs reads 165°F, about 3 hours.
Remove the turkey from the oven, then use tongs or two heavy forks to transfer the bird to a large cutting board. Set aside to rest at room temperature for 15–30 minutes before carving.
Meanwhile, transfer the baking dish of stuffing to the hot oven and bake until golden brown, 20–30 minutes.
Meanwhile, make the gravy: Pour the pan drippings into a medium bowl and set aside. Place the roasting pan directly on the stove top over medium heat. When the pan begins to sizzle, add wine and cook, using a wooden spoon to scrape up any browned bits from the bottom of the pan, until reduced by half, about 4 minutes. Add stock; bring the liquid back to a boil, then transfer to a heatproof bowl and set aside.
In a large skillet over medium-high heat, melt the butter. When the foam begins to subside, add mushrooms and shallots and cook, stirring occasionally, until soft and golden, 15–20 minutes. Sprinkle over the flour, stir to combine, then stir in the reserved pan drippings. Bring to a full boil, cook for one minute, then lower the heat to simmer and cook until the gravy hsa thickened, about 8 minutes. Stir in any reserved chopped giblets from making the turkey stock (if using), along with the cream and lemon juice. Season to taste with salt and pepper and remove from the heat.
To serve, carve the turkey and serve hot, with the stuffing and gravy on the side.

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Country Captain

Vishwesh Bhatt — Wed, 10 Nov 2021 05:31:18 +0000

Photography: Paola + Murray; Food Stylist: Simon Andrews; Prop Stylist: Sophie Strangio

On July 18, 2003 I got to cook at the James Beard House for the first time. It was a dinner celebrating the life and legacy of Chef Bill Neal, hosted by the great Johnny Apple. Preparing that meal were chefs Ben and Karen Barker, Robert Stehling, Bill Smith, and John Currence. (I was there as chef Currence’s sous.)

That night we served veal Country Captain to a gathering of esteemed guests. It was the night I first understood how closely connected the place I grew up in and the place I now call home really are.

Country Captain is an iconic Lowcountry dish with direct, unadulterated links to India. It traces its roots to a time when Savannah, Charleston, and other Southeastern ports were the North American gateways for trading spices with the East Indies. These towns were the entry points for black pepper, cinnamon, nutmeg, ginger, cardamon, sugar, and other ingredients that would eventually make their way into the cuisine of the American South. Many of the dishes that use these flavorings are more “Western” in inflection—the spices are subtle with little connection to the dishes of their motherlands. Not so with the Country Captain. Even in its most Southern avatar, this is clearly an Indian American dish. I am forever grateful to Chef Currence for introducing me to this historical recipe, for every time I make it, I am reminded that we have much in common—we need only to look at what we are cooking.

*This recipe is often made using chicken; feel free to swap out the turkey for other poultry, or even pork chops or veal cutlets.

Featured in: “On Curry Powder and Colonialism“ by Vishwesh Bhatt.

Makes: serves 6

Time: 1 hour 15 minutes

Ingredients

1 cup all-purpose flour
Kosher salt and freshly ground black pepper
12 turkey cutlets* (about 3 oz. each), about ½-in. thick
¼ cup ghee
2 Tbsp. unsalted butter
1 strip thick-cut bacon, finely chopped (¼ cup)
2 large yellow onions, finely chopped (2 cups)
4 medium carrots, peeled and finely chopped (1⅓ cups)
1 large red bell pepper, finely chopped (1 cup)
1 large yellow bell pepper, finely chopped (1 cup)
4 garlic cloves, thinly sliced
2 Tbsp. minced fresh ginger
2¼ cups canned crushed tomatoes
2 medium tomatoes, finely chopped (1⅓ cup)
½ cups dried currants (or substitute dried cranberries or raisins)
2 small dried red chiles (such as árbol) stemmed and broken in half
2 tsp. Madras curry powder
1½ tsp. garam masala
½ tsp. Kashmiri chili powder
½ cup chicken stock
2 Tbsp. finely chopped parsley
¼ cup toasted slivered almonds
Steamed white rice or grits upma, for serving

Instructions

Line a large rimmed baking sheet or platter with paper towels and set it by the stove.
In a large, shallow bowl, season the flour to taste with salt and black pepper, stir, and set aside.
To a large, high-sided skillet over medium-high heat, add the ghee. Working in batches, lightly dust the turkey cutlets in the seasoned flour and, when the ghee is hot, sear lightly, about 20–30 seconds on each side. Transfer the cutlets to the lined baking sheet and set aside.
Using paper towels, wipe the skillet clean and set over medium heat. Add the butter and bacon and cook, stirring frequently until bacon begins to brown, about 3 minutes. Add the onions and continue cooking, stirring frequently, until they’re translucent and very soft, 6–8 minutes. Add the carrots, bell peppers, garlic, and ginger, season lightly with salt and black pepper, and cook, stirring frequently, until the vegetables are tender, 6–8 minutes. Stir in the canned and fresh tomatoes and another pinch of salt and black pepper, lower heat to medium-low, cover, and cook, stirring occasionally, until the tomatoes start to break down and thicken, about 20 minutes.
Stir in the dried currants, dried chiles, curry powder, garam masala, and chile powder, then add the stock. Turn the heat up to medium to bring the mixture back up to a simmer and cook, stirring occasionally, until the currants are plump, about 5 minutes. Slide the reserved turkey cutlets back into the skillet and cook until the meat is heated and cooked through, 4–6 minutes.
Garnish with chopped parsley and toasted slivered almonds and serve hot, with steamed white rice or grits upma.

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Simple Spatchcock Turkey

Naomi Tomky — Sat, 06 Nov 2021 01:11:15 +0000

Holiday turkeys are notoriously inconsistent, but butcher Jake Dickson of Dickson’s Farmstand Meats has a solution to make sure your bird turns out beautifully every time. Most turkey troubles stem from airflow issues, he explains: Big animals with empty (or stuffed!) cavities cooked in small home ovens can get in the way of an even roast. Flattening the bird allows it to cook more evenly and faster, resulting in a tastier roast. Dickson’s foolproof spatchcock turkey recipe uses a cheap rubber mallet from the hardware store and a cleaver to give you more precision in cutting the bird. Once split, the meat is seasoned simply, then quick-cooked at a single temperature, leaving you more time to get creative with the side dishes.

Featured in: “Get That Bird on the Table Faster (and More Evenly Cooked) With This Time-Saving Technique.”

Makes: serves 6-8

Time: 2 hours

Ingredients

One 8–10-lb. turkey, backbone removed and breastbone cracked to flatten
¼ cups extra-virgin olive oil
Kosher salt and freshly ground black pepper

Instructions

Preheat the oven, with one of its racks positioned in the center, to 400°F. Line a large rimmed baking sheet with aluminum foil.
Use paper towels to pat the turkey very dry, then drizzle it all over with the olive oil. Season generously with kosher salt and freshly ground black pepper, then place the bird on the prepared baking sheet.
Transfer to the oven and cook until an instant-read thermometer inserted into the thickest part of the turkey reaches an internal temperature of 165°F, approximately 12 minutes per pound. (If the skin starts to brown too much before the meat is fully cooked, tent loosely with aluminum foil.
Remove the turkey from the oven and let it rest at room temperature for at least 15 and up to 45 minutes before carving.

Learn How to Spatchcock a Turkey

Cracking through the breastbone makes it easier to flatten the bird. Paola + Murray

The post Simple Spatchcock Turkey appeared first on Saveur.

Grilled Onion Salad With Sumac and Herbs

Yasmin Khan — Tue, 27 Jul 2021 23:50:00 +0000

SAVEUR Editors

Inspired by the ocakbaşı restaurants of London’s Little Istanbul, this tangy onion salad from cookbook author Yasmin Khan is a common accompaniment to kebabs. While it is typically made using the juice from pickled turnips, feel free to use any sour pickle juice you have as a substitute.

Featured in: “The Unifying Power of London’s Turkish Grill Houses.”

Equipment

Bowls
Grill or Grill Pan

Makes: serves 4

Time: 25 minutes

Ingredients

3 medium white onions, each cut into 6 wedges
¼ cups extra-virgin olive oil, divided
1 tsp. kosher salt, plus more as needed
¹⁄₄ cup pomegranate molasses
2 tbsp. sour pickle juice
1 tbsp. fresh lime juice
2 tsp. ground sumac
1 tsp. Aleppo pepper
Freshly ground black pepper
2 tbsp. chopped Italian parsley leaves
1 tbsp. chopped mint leaves

Instructions

In a bowl, toss the onions with 2 tablespoons oil and 1 teaspoon salt.
Heat a grill or grill pan over high heat. Once hot, add the onions and cook, turning occasionally, until softened and charred all over, 10–12 minutes.
Meanwhile, make the dressing: In a large bowl, whisk the molasses, ¼ cup water, pickle juice, lime juice, sumac, Aleppo pepper, and the remaining oil. Season to taste with salt and black pepper.
Transfer the onions to the bowl of dressing. Toss in the herbs. Serve hot or at room temperature.

50 Onion Recipes

Photography by Thomas Payne

The humble onion is often treated as an afterthought, but handled correctly can star in dishes. See our top 50 Onion Recipes »

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Easy, Perfect Roast Turkey and Gravy

Stacy Adimando — Mon, 18 Mar 2019 22:48:57 +0000

Perfect Roast Turkey Matt Taylor-Gross

This is the easiest and most satisfying roast turkey you can make, simple enough for beginners but no less rewardingly juicy, flavorful, and golden brown than other more complicated techniques. There is no need to tie the legs or tuck the wings, and no basting necessary. But if you simply cannot imagine not basting your bird, use melted duck fat or olive oil, not the juices from the pan (their wetness can prevent the turkey’s skin from crisping).

What You Will Need

Makes: serves 10-12

Time: 4 hours 35 minutes

Ingredients

1 whole 13-14 lb. whole turkey (do not truss)
2 ³⁄₄ tsp. kosher salt, or more if needed
¹⁄₄ cup (2 oz.) softened duck fat, or substitute unsalted butter
1 whole large lemon, halved crosswise
1 head garlic, top ½ inch cut off
2 whole large shallots, peeled and halved lengthwise
10-12 sprigs fresh thyme
¹⁄₂ stick (2 oz.) unsalted butter, at room temperature
5 tbsp. all-purpose flour
2 cups warmed turkey stock, or more if desired
Freshly ground black pepper

Instructions

One day before you plan to cook, remove the turkey giblets and neck and reserve. Line a baking sheet with aluminum foil and place a few layers of paper towels on top. Pat the turkey skin dry and set the bird breast side up on the prepared baking sheet. Season the outside of the skin all over with 2 teaspoons kosher salt, adding it gradually and rubbing to help it adhere. Transfer the baking sheet, leaving the turkey completely uncovered, to the refrigerator for 1 day (or up to 2 if needed).
About 4 ½ hours before you are ready to serve, remove the bird from the refrigerator. Let sit at room temperature for about 1 ½ hours.
Meanwhile preheat the oven to 350° and set a rack in the lower center. Starting at the bird’s cavity, carefully run your hands between the skin and the flesh, separating the skin from the flesh without tearing or removing it. Rub the duck fat and ¼ teaspoon kosher salt under the turkey’s skin, spreading evenly to coat the breast. Sprinkle the outside of the bird, including the legs and wings, with an additional ½ teaspoon salt.
Transfer the turkey to a rack set in a roasting pan. Place the lemon halves, garlic, shallots, and 8-10 sprigs of thyme into the cavity of the bird. Transfer the pan to the oven and roast, rotating the pan occasionally, until a thermometer inserted into the deepest part of the breast registers 140°, about 2 hours. Check to occasionally remove any accumulated juices from the crevices of the bird around the leg, using a baster to remove them and deposit them instead into the bottom of the roasting pan. (Do not baste the bird with the juices.) Raise the heat to 425° and add the reserved giblets and neck to the bottom of the roasting pan. Let cook until the turkey’s skin is deep golden-brown and a thermometer inserted into the deepest part of the breast registers 150°. Remove the bird and tent the breast loosely with foil; let rest 20-30 minutes.
Meanwhile, make the gravy thickener: In a small bowl, combine the softened butter and the flour, mashing and stirring with a fork or your fingers until well combined and doughy looking.
To make the gravy, pour the juices and fat from the pan into a fat separator and set aside. In the still-warm roasting pan, pour in the 2 cups turkey stock and whisk with a metal whisk or stir with a wooden spoon, scraping up the browned bits from the bottom of the pan.
Add the juices from the fat separator to the turkey stock mixture (discard the fat). Then, using a fine sieve, strain the turkey stock mixture into a medium saucepan (discard the solids). Set the saucepan over high heat and add the prepared butter and flour mixture, whisking constantly and quickly until incorporated. Bring the gravy to a low boil, then reduce to a simmer and let cook until thickened, 2-4 minutes. Taste and add salt and black pepper to taste. Add the remaining 2 or 3 thyme sprigs (you may remove before serving), or more turkey stock to your liking if the gravy is too thick.
Carve the bird, seasoning with a little more salt or pepper if desired. Serve with the gravy.

Watch How to Carve a Turkey

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Fast and Juicy Roast Turkey in Parts

Kat Craddock — Mon, 18 Mar 2019 22:28:40 +0000

Breaking the bird down into its primal cuts allows the meat to cook more evenly, and in half the time. It also frees up more space in the oven—enough to cook as many as three turkeys at once—while you simultaneously simmer the carcass into a quick stock for gravy.

What You Will Need

Makes: serves 8-10

Time: 1 hour 30 minutes

Ingredients

1 whole turkey, wings, legs, and breast meat removed
4 whole medium shallots, halved
5 whole medium carrots, halved lengthwise
4 cloves garlic, halved
2 tbsp. kosher salt
1 tbsp. fresh sage, minced
1 tbsp. fresh thyme leaves, minced
1 tsp. finely ground black pepper
1 tsp. sweet smoked paprika
¹⁄₂ cup extra-virgin olive oil

Instructions

Preheat the oven to 450°.In a large roasting pan, arrange the turkey pieces, leaving space between them. Tuck the shallots, carrots, and garlic in the between the meat pieces, then sprinkle everything with the salt, sage, thyme, black pepper, and smoked paprika. Drizzle the olive oil all over and rub the turkey pieces to thoroughly coat. Transfer to the oven and cook until browned, 25-30 minutes. Lower the heat to 400° and continue cooking until an instant-read thermometer inserted into the thickest point in each piece of meat registers 165°, about 20-30 minutes.
Remove the pan from the oven and let the meat rest for 15 minutes.
Transfer to a cutting board, then slice the breast meat against the grain. Transfer all of the pieces to a large platter with the roasted vegetables and serve immediately.

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Confit Turkey Legs

SAVEUR Editors — Mon, 06 Jan 2020 19:24:21 +0000

Confit Turkey Legs. Jenny Huang

The ultimate make-ahead turkey dinner, confited drumsticks can be refrigerated, submerged in their cooking fat, for months, only improving in texture and flavor with time.

Featured in: Hot Legs: Now’s The Perfect Time To Make Turkey Confit

Equipment

Makes: serves 4

Time: 16 hours 45 minutes

Ingredients

1 cup kosher salt
½ cup sugar
1 Tbsp. chile flakes
8 medium garlic cloves, minced (¼ cups) plus 4 medium whole garlic cloves, divided
4 turkey drumsticks (1¼ lb.)
2 qt. duck fat
2 sprigs fresh thyme
1 sprig fresh rosemary
1 Tbsp. whole black peppercorns
2 bay leaves
Lingonberry preserves, for serving

Instructions

Set a cooling rack in a shallow roasting pan or large rimmed baking sheet. To a medium bowl, add the salt, sugar, minced garlic, and chile flakes and toss to combine. Rub the mixture over the drumsticks, pressing to adhere it to the meat. Transfer to the fridge to cure for at least 6 and up to 12 hours.
In a medium Dutch oven over medium-low heat, melt the duck fat. Add the whole garlic cloves, thyme, rosemary, bay leaves, and peppercorns. Preheat an oven to 275°F.
Meanwhile, rinse the drumsticks well under cold running water to remove the curing mixture. Pat the turkey dry with paper towels. Once the fat is warm and fully melted, add the turkey, cover the Dutch oven, transfer to the oven, and cook until the turkey is very tender when poked with a fork, about 3 hours. Allow the drumsticks to cool to room temperature in their cooking fat, then refrigerate for at least 6 hours and up to 2 months.
When you are ready to finish the dish, return the Dutch oven to the stove over low heat and cook until the drumsticks are heated through, 30–35 minutes. 5. To a large skillet over medium heat, add ¼ cup of the duck fat. When the oil is very hot, transfer the drumstick to the skillet, skin side down. Cook, turning occasionally, until crispy all over, 11–13 minutes. Transfer to a platter and serve with lingonberry preserves.

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