Let's Talk Turkey - how to make Turkey Gremolata

Italy has the best food in the world. That’s not my Tuscan-cooking-school nostalgia talking—it’s just objective reality. Survey after survey ranks Italian cuisine at the top globally. If you haven’t had the pleasure of experiencing it firsthand, U.S. News i has the scoop.

And honestly, why would anyone be surprised? Italy’s been perfecting the art of cooking for nearly 3,000 years. At the height of its empire, Rome controlled territory stretching from Western Europe to the Middle East. That gave them access to the finest ingredients and techniques long before “farm-to-table” became a marketing gimmick. Pasta from China, grapes from Greece, produce from Africa and the Levant—all found a permanent home in Tuscany. And as Europe’s front door to the Silk Road, Venice and Genoa became spice libraries before libraries even existed.

Rome even produced the world’s first known food critic, Archestratus, around 350 B.C., who wrote poetic rants about seasonal ingredients like some ancient Michelin inspector. By the 1st century A.D., they compiled De re Coquinaria—the world’s first cookbook. It did not, unfortunately, include Augustus Caesar’s famous salad and frozen orange juice recipes… but admit it, you believed me for a second. The point stands: Italians have been iterating on cooking longer than most nations have existed.

So let’s address the blasphemy you’re thinking:

“Italian turkey? Have you lost your mind?”

And here’s the twist: that entire history lesson was the warm-up. Because when it comes to turkey—yes, the crown jewel of the Thanksgiving table—Italians are better at that too.

Italy

United States

Italy 1, U.S. still arguing about stuffing

Not convinced? Great. I love a challenge. Follow the recipe below, make your first Turkey Gremolata, and try—truly try—to prove me wrong.

Start the day before with my 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). The crock pot is better for bone-in turkey breast, use the oven method if you have a whole turkey.

Crock Pot … I’ve got time and only a bone in turkey breast

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 or have a whole turkey

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.