Best 2 Torrisi Turkey Recipes
Torrisi turkey is a delectable dish that combines the flavors of roasted turkey with a crispy, seasoned crust. This delectable dish is perfect for special occasions, whether it is a family gathering or a holiday feast. The key to creating a succulent and flavorful torrisi turkey lies in selecting the freshest ingredients, using a flavorful marinade, and roasting the turkey at the right temperature. So, let us embark on a culinary journey as we explore the secrets behind cooking the perfect torrisi turkey.
Here are our top 2 tried and tested recipes!
TORRISI TURKEY
The roast turkey breast that Rich Torrisi and Mario Carbone serve for lunch at their restaurant Parm in New York City is about the moistest, most luxuriously flavorful turkey available on the planet: rich and buttery, deep with rich turkey taste. They wrap a brined breast in plastic wrap and aluminum foil and place it in an intensely humid low-temperature oven that leaves the meat dense with moisture, heavy with flavor. Then they paint a glaze of honey and roasted garlic on the meat and place it in a hot, dry oven to create a crust. The result is turkey that tastes emphatically of turkey. And you can do it at home.
Provided by Sam Sifton
Categories dinner, main course
Time 4h
Yield 12 servings
Number Of Ingredients 9
Steps:
- To brine the turkey: In a medium saucepan, bring 2 quarts water to a boil with the salt and sugar. Pour into a large pot, and add 2 quarts cold water. Once the brine is cool, submerge the turkey breasts and refrigerate overnight, or up to 24 hours.
- To make the glaze: Heat oven to 375 degrees. Toss the garlic heads with the olive oil in a small casserole dish, cover and roast until the garlic is soft, about 1 hour and 10 minutes. Leave covered until cool enough to handle, then squeeze the garlic cloves from their skins into a food processor and purée. Add the honey, salt and pepper. Cover until ready to use.
- To cook the turkey: Heat oven to 250 degrees. Remove the breasts from the brine and wrap each one four times in plastic wrap and once in aluminum foil. Insert an oven-safe thermometer into the center of one breast and place both on a wire rack in a roasting pan. Add water to reach to just below the rack. Cook until the internal temperature reaches 135 degrees, 2 to 3 hours. Near the end of cooking time, fill a large bowl halfway with ice water.
- Remove the turkey from oven and raise temperature to 425 degrees. Without removing thermometer or wrapping, submerge the turkey in the ice bath for 5 minutes. Remove foil, plastic wrap and turkey skin. Pat dry and brush glaze liberally on all sides of the breasts. Roast until glaze is golden, 15 to 20 minutes. Sprinkle with fresh thyme and serve thinly sliced, hot or cold.
Nutrition Facts : @context http, Calories 573, UnsaturatedFat 12 grams, Carbohydrate 40 grams, Fat 20 grams, Fiber 1 gram, Protein 58 grams, SaturatedFat 5 grams, Sodium 815 milligrams, Sugar 29 grams
TORRISI TURKEY
Categories turkey
Number Of Ingredients 12
Steps:
- To brine the turkey: In a medium saucepan, bring 2 quarts water to a boil with the salt and sugar. Pour into a large pot, and add 2 quarts cold water. Once the brine is cool, submerge the turkey breasts and refrigerate overnight, or up to 24 hours. 2. To make the glaze: Heat oven to 375 degrees. Toss the garlic heads with the olive oil in a small casserole dish, cover and roast until the garlic is soft, about 1 hour and 10 minutes. Leave covered until cool enough to handle, then squeeze the garlic cloves from their skins into a food processor and purée. Add the honey, salt and pepper. Cover until ready to use. 3. To cook the turkey: Heat oven to 250 degrees. Remove the breasts from the brine and wrap each one four times in plastic wrap and once in aluminum foil. Insert an oven-safe thermometer into the center of one breast and place both on a wire rack in a roasting pan. Add water to reach to just below the rack. Cook until the internal temperature reaches 135 degrees, 2 to 3 hours. Near the end of cooking time, fill a large bowl halfway with ice water. 4. Remove the turkey from oven and raise temperature to 425 degrees. Without removing thermometer or wrapping, submerge the turkey in the ice bath for 5 minutes. Remove foil, plastic wrap and turkey skin. Pat dry and brush glaze liberally on all sides of the breasts. Roast until glaze is golden, 15 to 20 minutes. Sprinkle with fresh thyme and serve thinly sliced, hot or cold.
Tips:
- Brine the turkey: Brining helps to keep the turkey moist and flavorful. You can brine your turkey in a simple solution of water, salt, and sugar for 12-24 hours before cooking.
- Roast the turkey at a high temperature: This will help to create a crispy skin and juicy meat. Roast the turkey at 450°F for 30 minutes, then reduce the temperature to 350°F and continue roasting for 3-4 hours, or until the internal temperature reaches 165°F.
- Use a meat thermometer: This is the best way to ensure that the turkey is cooked to the proper temperature. Insert the meat thermometer into the thickest part of the thigh, making sure not to touch any bones.
- Let the turkey rest before carving: This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful turkey.
- Make a flavorful gravy: Use the drippings from the turkey to make a delicious gravy. Simply add some flour, butter, and milk to the drippings and cook until thickened.
Conclusion:
Roasting a turkey is a great way to celebrate a special occasion. By following these tips, you can ensure that your turkey turns out perfect. So gather your friends and family, and enjoy a delicious and memorable Thanksgiving meal.
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