Brined Turkey With Green Bean Salad I Richard Blais

Just in time for Thanksgiving, celebrity chef Richard Blais crafts two delicious turkey recipes: one with cured legs, wings and wing tips, and the other with a brined turkey breast.
Brined Turkey Breast
INGREDIENTS:
2 gallons water
2 cups Morton Kosher Salt, plus more to finish
1/4 cup poultry spices (2 tablespoons each dried parsley, sage and rosemary)
2 big, skin-on breasts
3 tablespoons clarified butter or ghee
3 cloves garlic, chopped
Fresh sage
Fresh rosemary
Fresh parsley
3 tablespoons butter
Juice of 1 lemon
Morton Coarse Sea Salt to finish
STEPS:
1.) Mix the Morton Kosher Salt, poultry seasoning and water in a large container. Place the breasts in the mixture overnight or for a few hours.
2.) Rinse the brine away in cold water then pat dry. Preheat oven to 325 degrees.
3.) In a cast-iron pan over medium heat, add clarified butter. Add turkey breasts, skin side down and cook until skin is golden brown.
4.) Transfer pan to oven for 45 to 60 minutes (or until internal temperature reaches 165 degrees).
5.) Remove pan from oven. Into the hot pan, add chopped garlic, sage, rosemary, parsley and butter. Stir until butter is melted, then use mixture to baste turkey breasts. Add a squeeze of lemon juice then remove from pan and let rest before slicing. Sprinkle with Morton Coarse Sea Salt before serving.
Brined Green Beans With Horseradish & Sour Cream
INGREDIENTS:
2 quarts water
1 cup Morton Kosher Salt
1 pound haricots verts (green beans)
3/4 cup sour cream
2 tablespoons prepared horseradish
1 cup cherry tomatoes, halved
1/4 cup toasted pine nuts
1/4 cup plumped currants or raisins
1/4 cup sliced basil
Chopped mint
1 lemon, juiced
STEPS:
1.) In a large bowl, combine the water and Morton Kosher Salt. Add green beans and let brine for about an hour. Transfer green beans to a bowl of ice water to rinse.
2.) Add the rinsed green beans to a pot of boiling water and cook until cooked through and squeaky.
3.) While green beans are cooking, prepare dressing. In a medium bowl, combine sour cream and horseradish. Once combined, add cherry tomatoes, pine nuts and plumped currants. Stir to combine.
4.) Transfer cooked green beans to a bowl of ice water then immediately into the bowl with the dressing. Stir to combine. Add basil, mint and lemon juice.
Turkey Leg Confit
INGREDIENTS:
2 to 4 turkey legs and wings
1 box Morton Kosher Salt
1 handful fresh thyme
2 bay leaves, crumbled
1 cinnamon stick, crumbled
12 cloves, divided
10 pieces star anise, divided
1/4 cup black peppercorns, divided
1 gallon neutral cooking oil, duck fat, or a combination of the two
6 cloves garlic
3 branches of rosemary
STEPS:
1.) In a casserole dish, add a shallow layer of Morton Kosher Salt, followed by thyme, 1 bay leaf, 1/2 crumbled cinnamon stick, half the cloves, half the star anise and half the peppercorns. Sprinkle another layer of Morton Kosher Salt over the top. Lay the turkey legs and wings on top, and add more salt until they are completely covered. Place in refrigerator for 2 hours.
2.) Remove turkey from the salt mixture and rinse in cold water and pat dry.
3.) In a high-sided pot over low heat, add the cooking oil. Add garlic and remaining herbs and spices. Gently add the turkey and simmer until tender, 2 to 3 hours.
4.) Preheat broiler. Gently remove the turkey from the oil and place on a baking rack set over a cookie sheet. Transfer turkey to the broiler until golden brown and crispy.
5.) Save the fat mixture for your next confit adventure!
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