Voltaggioturkey Brine And Rub Recipe

Name: Voltaggioturkey Brine And Rub
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the herb mayonnaise:; 2 egg yolks; 1 Tbs. Dijon mustard; 2 cups canola oil; 1 Tbs. chopped fresh marjoram; 1 Tbs. chopped fresh golden sage; 1 Tbs. chopped fresh thyme; 1/2 orange, juiced; Kosher salt and freshly ground pepper, to taste; For the brine:; 2 Tbs. canola oil; 12 oz. chicken wings, halved at the joint; 1 turkey neck; 1/4 cup diced carrot; 1/4 cup diced celery; 1/4 cup diced yellow onion; 1/2 cup red wine; 1 quart cold water; 1 Tbs. soy sauce; 1/2 Tbs. kosher salt; 3 allspice berries; 3 garlic cloves, smashed; 2 cinnamon sticks; 2 fresh marjoram sprigs; 2 fresh thyme sprigs

Servings: persons

For the herb mayonnaise:
2 egg yolks
1 Tbs. Dijon mustard
2 cups canola oil
1 Tbs. chopped fresh marjoram
1 Tbs. chopped fresh golden sage
1 Tbs. chopped fresh thyme
1/2 orange, juiced
Kosher salt and freshly ground pepper, to taste
For the brine:
2 Tbs. canola oil
12 oz. chicken wings, halved at the joint
1 turkey neck
1/4 cup diced carrot
1/4 cup diced celery
1/4 cup diced yellow onion
1/2 cup red wine
1 quart cold water
1 Tbs. soy sauce
1/2 Tbs. kosher salt
3 allspice berries
3 garlic cloves, smashed
2 cinnamon sticks
2 fresh marjoram sprigs
2 fresh thyme sprigs

1
To make the herb mayonnaise, place the egg yolks and mustard in a food processor or blender and pulse until combined. While the processor is running, slowly drizzle in the oil until the mixture has fully emulsified and thickened. Transfer to a bowl and fold in the marjoram, sage, thyme and orange juice. Season with salt and pepper. Transfer to a bowl, cover and refrigerate until ready to use. This recipe makes about 2 cups mayonnaise; use 1 cup (or more if needed) for the turkey and reserve the rest for another use.
2
To make the brine, in a large Dutch oven or stockpot over medium-high heat, warm the oil. Add the chicken wings and turkey neck and cook, stirring occasionally, until dark brown and roasted, about 10 minutes. Add the carrot, celery and onion and continue cooking, stirring occasionally, until golden, 5 to 7 minutes more. Add the wine and stir to scrape up the browned bits from the bottom of the pot.
3
Add the cold water, soy sauce, kosher salt, allspice, garlic, cinnamon, marjoram and thyme. Bring to a boil and boil for 5 minutes, then stir well. Set the pot in an ice bath to cool the brine. Strain out the solids and reserve; refrigerate the solids until ready to use.

2123

kcal

Calories

183

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: For the herb mayonnaise:, 2 egg yolks, 1 Tbs. Dijon mustard, 2 cups canola oil, and more.

Yes, Voltaggioturkey Brine And Rub falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Voltaggioturkey Brine And Rub

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