Torrisi's turkey from Food52

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Tuscan onion confit; Momofuku's roasted Brussels sprouts with fish sauce vinaigrette

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Advanced time needed to brine overnight before cooking.

  • metacritic on November 25, 2021

    I absolutely loved this after making it last year. I am turning to it this year, too, as it gives a perfectly moist bird that tastes deeply of turkey with a phenomenal garlic honey rub on the exterior. You lose the presentation of a whole bird but you get huge flavor and succulent meat in return. That said, where in year 1 of cooking, this took roughly two hours to come to 135 degree, as called for in the recipe, it took 5.5 hours this year, leaving everyone quite impatient. And that came only by bumping up the heat by quite a lot. I went from 250 to 300 to 400 by the end. I skipped the cooling in liquid that was called for (no time!) and put it straight in the dry oven with the glaze. 20 minutes later (6 hours in total cooking time), the boneless breasts were ready, perfectly moist and flavored. This might be a recipe that does better with 12 hours brine than 24. The salt was on the intense side after 24 hours and I'm trying to bring down my sodium consumption....

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.