Turkey Hindquarters (approx 1.0-1.3kg EACH)

Pick up from our store in Rockdale. We will have your order ready for you within the hour if you order before 2pm.

Citrus-Glazed Turkey Hindquarters with Mediterranean Herbs

Ingredients:

• 2 turkey hindquarters (drumsticks and thighs), approximately 1.5-2 kilograms
• 45 millilitres (3 tablespoons) olive oil
• Zest of 1 orange
• Juice of 1 lemon
• 10 grams (2 teaspoons) dried oregano
• 10 grams (2 teaspoons) dried thyme
• 10 grams (2 teaspoons) dried rosemary
• 5 grams (1 teaspoon) smoked paprika
• 5 grams (1 teaspoon) ground coriander
• Salt and pepper, to taste
• 240 millilitres (1 cup) chicken or turkey broth
• 120 millilitres (1/2 cup) white wine (optional)

Instructions:

1. Preheat the Oven:
Preheat your oven to 175°C.

2. Prepare the Turkey Hindquarters:
Rinse the turkey hindquarters under cold water and pat them dry with paper towels.

3. Create the Citrus-Herb Infusion:
In a bowl, combine olive oil, orange zest, lemon juice, dried oregano, thyme, rosemary, smoked paprika, ground coriander, salt, and pepper. Mix to form a vibrant citrus-herb marinade.

4. Marinate Turkey:
Rub the turkey hindquarters with the citrus-herb marinade, ensuring every nook and cranny is coated with the aromatic blend. Allow the turkey to marinate for at least 30 minutes to absorb the flavours.

5. Set the Stage with Broth and Wine:
Place a roasting rack in a pan. Pour chicken or turkey broth into the pan. Optionally, add white wine to elevate the flavor profile.

6. Roast the Turkey:
Position the marinated turkey hindquarters on the roasting rack.

Roast in the preheated oven for about 40-45 minutes per kilogram, or until the internal temperature reaches a safe 74°C.

Baste the turkey intermittently with pan juices, infusing it with the vibrant citrus notes.

7. Check for Doneness:
Use a meat thermometer to ensure the turkey hindquarters have reached the desired internal temperature.

8. Rest the Turkey:
Allow the turkey hindquarters to rest for at least 15 minutes, letting the citrus-infused juices harmonize with the succulent meat.

9. Carve and Serve:
Carve the turkey hindquarters into inviting portions, showcasing the succulence of the citrus-glazed masterpiece.

Arrange on a platter and serve alongside Mediterranean-inspired sides for a uniquely flavourful and memorable feast.

Immerse yourself in the extraordinary fusion of citrus brightness and Mediterranean herbs, as this unique recipe transforms turkey hindquarters into a culinary masterpiece that tantalizes the taste buds with each juicy and aromatic bite.

Brining is a great way to add flavour and moisture to your turkey. Here's a simple and delicious brine recipe for a turkey:

Ingredients:
3.8 litres of water
240 grams of kosher salt
200 grams of brown sugar
15 grams of black peppercorns
15 grams of whole cloves
15 grams of allspice berries
15 grams of dried thyme
15 grams of dried rosemary
15 grams of dried sage
15 grams of dried marjoram
15 grams of dried parsley
15 grams of dried bay leaves
Instructions:

1. Prepare the Brine:
In a large pot, combine 3.8 litres of water, 240 grams of kosher salt, and 200 grams of brown sugar.
Place the pot on the stove over medium heat and stir until the salt and sugar dissolve.
Add 15 grams each of black peppercorns, whole cloves, allspice berries, dried thyme, dried rosemary, dried sage, dried marjoram, dried parsley, and dried bay leaves to the pot. Stir well.

2. Bring to a Boil:
Bring the brine mixture to a boil. Once it boils, reduce the heat and let it simmer for 10-15 minutes to allow the flavours to meld.

3. Cool the Brine:
Remove the pot from the heat and allow the brine to cool completely. You can speed up the cooling process by placing the pot in an ice bath or transferring the liquid to a large container and refrigerating it.

4. Prepare the Turkey:
Make sure the turkey is completely thawed and remove any giblets or neck from the cavity.
Place the turkey in a brining bag or a large food-safe plastic bag.

5. Brine the Turkey:
Pour the cooled brine over the turkey, making sure it is fully submerged. Seal the bag and place it in the refrigerator. Let the turkey brine for at least 12-24 hours. You can also brine it for up to 48 hours for a more intense flavour.

6. Rinse and Pat Dry:
After brining, remove the turkey from the brine and rinse it thoroughly under cold water to remove excess salt. Pat the turkey dry with paper towels.
Now your turkey is ready to be roasted or cooked according to your favorite recipe. Enjoy the flavorful and moist results from the brining process!