Sumac and Sage Dry-Brined Turkey
Hey, friend! We are counting down 101 ways you can use our Sumac and Sage Seasoning Blend in your cooking.
Idea #3: Sumac & Sage Dry-Brined Turkey
Here’s what you do:
Dry-brined turkey with Sumac and Sage Seasoning, carrots, celery, onions and fresh herbs.
To roast turkey parts (as in the picture) -
Season 6-8 turkey thighs (or whatever pieces you prefer) generously on the flesh side and skin side with Sumac and Sage Seasoning. Rest refrigerated for 2-8 hours (or overnight) if possible. Cut 2 carrots, 1 stalk of celery and 1 yellow onion into rough chunks. Toss them in a roasting pan with a handful of fresh parsley and fresh sage leaves. Lay the seasoned turkey pieces over them skin-side up and roast at 425 degrees for 20-40 minutes until fully cooked.
Transfer the turkey pieces to a serving platter and cover lightly to keep warm. Remove the solids from the pan and set it over a burner on medium-high. Pour about 1/4-1/3 cup of white wine into the pan and scrape up any toasty bits as you reduce and concentrate the liquids. When reduced by about half, strain and pour the pan juice over the turkey pieces. Serve with more fresh parsley and sage to garnish.
To roast a whole turkey (Thanksgiving-style) -
Season your turkey generously inside and out with Sumac and Sage Seasoning. Rest refrigerated for 24-48 hours if possible. When ready to roast, preheat the oven to 425 degrees. Cut 2 carrots, 1 stalk of celery and 1 yellow onion into rough chunks. Toss them in the roasting pan with a handful of fresh parsley and fresh sage leaves and add a few splashes of water, wine, broth, or a combination of these. Put the turkey on a rack in the pan, above the vegetables, and slide the roasting pan into the oven on the rack that will hold the turkey in the middle of the oven vertically.
Roast for 15-18 minutes per pound, until the juices that run out of the cavity are clear. If you’d like to make a pan sauce from the drippings, add more water or broth to the pan as needed throughout roasting to keep it from drying out. After roasting, remove the solids from the pan then set it over a burner on medium-high. Pour about 1/2 cup of white wine into the pan and scrape up any toasty bits as you reduce and concentrate the liquids. Add a more broth if desired to make a larger volume of sauce. When reduced by about half, taste and adjust seasonings as needed. Strain and serve the pan juices in a gravy boat alongside the turkey.
More options:
You could fill the cavity of the whole turkey with lemons, crushed garlic cloves and herbs.
You could swirl a couple tablespoons of unsalted butter into the pan juices after they’re reduced, off heat.
You can shift into full-gravy mode by adding a buerre-manie (equal parts of butter and flour blended together into a paste) after reducing and straining. Pour the hot strained sauce into a saucepan. Bring it briefly back to a boil if it has cooled; then, remove from heat and swirl in 2-4 tablespoons of buerre-manie (depending on the volume of sauce). This will thicken it and turn it into a gravy consistency. Taste before serving.
Now it’s your turn: what are YOU doing with Sumac & Sage Seasoning?
Comment below to let me know! And tag us in Instagram, Facebook or Twitter so we can see and share what you create!
Ready for More?
Follow This Series!
Want to get more ideas for using Sumac and Sage Seasoning sent to your inbox? Use this form to get an email every time we add a new post to this series: