Italy has the best food in the world. That doesn’t come from a place of bias because I attended cooking school in Tuscany, it’s simply a fact. In survey after survey, global respondents consistently recognize Italian cuisine as the best in the world. See this story in U.S. News if you haven’t had the opportunity to visit and experience Italian cuisine firsthand.
This should not be a surprise to anyone, Italy has been mastering the art of cooking for nearly 3,000 years. At the height of its Empire, Rome controlled all of the land from Western Europe to the Middle East. This reach enabled them to assemble the best ingredients and cooking techniques and perfect at home. Pasta from China, grapes from Greece, and fruits and vegetables from Africa and the Middle East put down roots in the Tuscan region. And, as Europe’s gateway to the Silk Road, Venice and Genoa began cataloging the best uses for exotic spices.
The world’s first known food critic, Archestratus, emerged in Rome around 350 B.C. and pushed for the use of high quality and seasonal ingredients through a series of poems. In in the 1st century A.D., the world’s first cookbook, De re Coquinaria (The Art of Cooking) was compiled and published in Rome. And in it, Augustus Caesar’s now-famous salad and frozen orange juice recipes named after his father, Julius. Okay, maybe that last part isn’t 100% accurate but the point is they have been working to perfect cooking for a long, long time.
Italian turkey … are you crazy?
And the point of that history lesson? To break some news to you gently: when it comes to turkey — the crown jewel of any Thanksgiving table — Italians are better at cooking that too.
Italy
United States
Eating is believing
Not convinced? Follow the recipe below, make your first Turkey Gremolata, and try to prove me wrong. First, you’ll need to brine the turkey overnight. Follow my post Poultry Brine: Turkey and Chicken. Second, you’ll need to make a Classic Italian Gremolata. Last, you’ll have to choose a cooking speed: slow in a crock pot (2 to 3 hours) vs. fast pan sear and oven bake (about 45 minutes).
Crock Pot … I’ve got time
Step 1
Lift the skin and work gremolata underneath, covering evenly, using about half of the gremolata.
Rub the remaining gremolata on the outside of the turkey.
Line the bottom of a crock pot with carrots and quartered red onions.
Insert a thermometer into a breast, being careful not to touch a bone.
Begin cooking the turkey on a low to low-medium setting.
Step 2
In 2 to 3 hours, the turkey should reach 150°. At this point, preheat the oven to 450°.
When the turkey reaches 160°, lift the stonewear part out of the crock pot and place in the oven.
Cook in oven until the turkey reaches 165°.
The turkey should be nicely browned from the high heat but if you prefer it a little darker, switch the oven to high broil for a few minutes.
Enjoy
Allow turkey to rest for 10 minutes then carve and serve. The juices from the crock pot can be separated using a fat separator, heated on the stove, and thickened with cornstarch to make a jus.
Pan Sear … I’m in a hurry
Step 1
Preheat the oven to 400°.
Using a very sharp knife (and being careful not to slice your finger almost in half while your husband is away getting a haircut) chop up the turkey into 6 parts: 2 breasts, 2 legs, 2 thighs and wings.
Lift the skin and work gremolata underneath, covering evenly, using about half of the gremolata.
Note: save the other half for after pan searing.
Step 2
Heat 4 tablespoons of extra virgin olive oil in a frying pan.
Working with only 2 pieces at a time, pan sear until golden brown on all sides.
Spread the turkey pieces out evenly on a baking pan, spacing them at least 1 inch apart.
Rub the remaining gremolata on the outside of the turkey.
Insert a thermometer into a breast, being careful not to touch a bone.
Place in the oven until the turkey reaches 165°, this should only take about 45 minutes.
Enjoy!
At this point you only need to carve the breasts since the turkey is already in pieces.
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