Ingredients
575 g | shio koji |
3785 g | water |
300 g | sugar |
273 g | plus 3 g kosher salt, divided |
1 | (2700- to 3100-gram) bone-in turkey breast |
2 | (650- to 750-gram) turkey leg quarters |
900 g | small red potatoes, quartered |
450 g | carrots (about 6 medium), peeled and sliced on bias 2 inches thick |
300 g | shallots (about 10 medium), peeled and halved |
28 g | plus 14 g vegetable oil, divided |
pepper | |
28 g | thyme sprigs |
43 g | unsalted butter, melted |
2 cups shio koji |
4 quarts water |
1½ cups (10½ ounces) sugar |
1½ cups plus 1 teaspoon kosher salt, divided |
1 (6- to 7-pound) bone-in turkey breast |
2 (1½- to 1¾-pound) turkey leg quarters |
2 pounds small red potatoes, quartered |
1 pound carrots (about 6 medium), peeled and sliced on bias 2 inches thick |
10 shallots, peeled and halved |
2 tablespoons plus 1 tablespoon vegetable oil, divided |
pepper |
1 bunch thyme sprigs |
3 tablespoons unsalted butter, melted |
Essential Equipment
Instructions
- 575 g shio koji
- 3785 g water
- 300 g sugar
- 273 g kosher salt
- 1 (2700- to 3100-gram) bone-in turkey breast
- 2 (650- to 750-gram) turkey leg quarters
- Remove turkey parts from brine and pat dry with paper towels; set aside at room temperature. Adjust oven rack to lower-middle position and heat oven to 400 degrees F/200 degrees C. Line rimmed baking sheet with aluminum foil.
- 900 g small red potatoes, quartered
- 450 g carrots (about 6 medium), peeled and sliced on bias 2 inches thick
- 300 g shallots (about 10 medium), peeled and halved
- 75 g reserved shio koji
- 28 g vegetable oil
- 3 g kosher salt
- Pepper
- 28 g thyme sprigs
- 43 g unsalted butter, melted
- 14 g vegetable oil
- Pepper
- Transfer turkey to carving board, tent with foil, and let rest for 30 minutes. Heat oven to 450 degrees F/230 degrees C. Remove rack and continue to roast vegetables until vegetables are tender and potatoes are spotty brown, about 30 minutes longer, stirring halfway through. Transfer vegetables to serving bowl. Carve turkey and transfer to serving platter. Serve.
Instructions
- 2 cups shio koji
- 4 quarts water
- 1½ cups (10½ ounces) sugar
- 1½ cups kosher salt
- 1 (6- to 7-pound) bone-in turkey breast
- 2 (1½- to 1¾-pound) turkey leg quarters
- Remove turkey parts from brine and pat dry with paper towels; set aside at room temperature. Adjust oven rack to lower-middle position and heat oven to 400 degrees F/200 degrees C. Line rimmed baking sheet with aluminum foil.
- 2 pounds small red potatoes, quartered
- 1 pound carrots (about 6 medium), peeled and sliced on bias 2 inches thick
- 10 shallots, peeled and halved
- 3 tablespoons reserved shio koji
- 2 tablespoons vegetable oil
- 1 teaspoon kosher salt
- Pepper
- 1 bunch thyme sprigs
- 3 tablespoons unsalted butter, melted
- 1 tablespoon vegetable oil
- Pepper
- Transfer turkey to carving board, tent with foil, and let rest for 30 minutes. Heat oven to 450 degrees F/230 degrees C. Remove rack and continue to roast vegetables until vegetables are tender and potatoes are spotty brown, about 30 minutes longer, stirring halfway through. Transfer vegetables to serving bowl. Carve turkey and transfer to serving platter. Serve.