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Playing An Italian Twist on Thanksgiving Turkey


For the Porchetta Brine
  • 12 ounces garlic, crushed
  • 1 cup salt
  • 1/2 cup brown sugar
  • 3 sprigs thyme
  • 6 tablespoons juniper berries
  • 3 tablespoons black pepper
  • 2 tablespoons fennel seed
  • 1 gallon water
For the Porchetta Rub
  • 1 tablespoon juniper berries
  • 1 teaspoon black pepper
  • 2 tablespoons fennel seed
  • 1 teaspoon nutmeg
  • 3 sprigs thyme, stripped and leaves finely chopped
  • 3 to 4 garlic cloves garlic, roughly chopped
  • 1 10-pound turkey


Serves: 6


For the brine, combine aromatics and spices bring to a boil and simmer for ten minutes. Remove from heat and whisk in sugar and salt, then allow to come to room temperature.
Once at room temperature, pour over turkey and leave in brine in refrigerator for 24 hours.

For the rub, toast spices then grind them in a spice grinder and mix with garlic and thyme. Rub on the skin-side only of the turkey and some underneath the skin. Place turkey on a sheet tray with skin up and air-dry in the refrigerator overnight. The following day, temper the turkey for 2 hours.

Preheat oven to 450°F. Place turkey on a roasting rack on sheet tray and cook for about one hour or until skin starts to get crispy.

Lower oven temperature to 350°F and cook for additional two hours, or until internal temperature reads 160°F.