Molasses Spice Braise-Roasted Turkey
Iain Bagwell
Edouardo Jourdan, chef at Junebaby and Salare in Seattle and winner of two James Beard awards in 2017, gave us his brine for a delicious, burnished turkey. We’ve amped up the seasonings, since we used it for this surprising method for cooking a bird straight from the freezer, but the flavor combo works for a fully thawed turkey as well: just cut the brine seasoning amounts in half.
How to Make It
1
Make brine: Following recipe for From-Frozen Braise-Roasted Turkey, in Step 2, add Worcestershire sauce, molasses, and 1 tablespoon sugar to salted water and stir until dissolved; then stir in bay leaves, allspice, peppercorns, and cloves.
2
To roast: Following Step 7 of master recipe, brush dried turkey with oil, then season with salt.
Ingredients
1 turkey, estimated 1 lb. per person (includes bones), more if you want leftovers
Brine Seasoning
½ tsp Worcestershire sauce
3 tbsp molasses
1 tbsp sugar
2 bay leaves
1 ½ tsp allspice berries
1 ½ tsp black peppercorns
1 tsp cloves
Roasting Seasoning
Extra-virgin olive oil or melted butter
Kosher salt
Directions
1
Make brine: Following recipe for From-Frozen Braise-Roasted Turkey, in Step 2, add Worcestershire sauce, molasses, and 1 tablespoon sugar to salted water and stir until dissolved; then stir in bay leaves, allspice, peppercorns, and cloves.
2
To roast: Following Step 7 of master recipe, brush dried turkey with oil, then season with salt.
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