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Pan-Seared Turkey with Gremolata

Pan-Seared Turkey with Gremolata

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Pan-Seared Turkey with Gremolata

I might never have come up with this recipe if my car hadn't broken down on the way to a catering job. My client was looking forward to my cooking turkey at her home. Well, it took so long to get the car fixed that by the time I arrived at her house, I wouldn't have been able to cook and serve dinner until very late. And then I remembered how often I had been told that you can think of a turkey as a big chicken, so I cut it into parts: wing, drumstick, thigh, breast. It cut down the cooking time by two-thirds, and everyone really liked the way we rescued Thanksgiving.

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For the brine

  • 4 Cups water
  • 1/2-3/4 Cup kosher salt
  • 1/2 Cup brown sugar
  • 10 whole allspice
  • 10 cloves
  • 10 black peppercorns
  • 5 star anise
  • 7-8 sprigs thyme
  • 1/2 Cup olive oil
  • One 12- to 15-pound turkey, cut into 8 pieces

For the spicy gremolata

  • 1 1/2 Cup packed flat-leaf parsley
  • 1/4 Cup sage leaves
  • 4 cloves garlic, smashed
  • 3 Tablespoons lemon zest
  • 2 Teaspoons crushed red pepper flakes
  • 2 Teaspoons kosher salt
  • 1/2 Cup olive oil

Must-Try Recipes for Most-Searched Thanksgiving Foods

Turkey and stuffing are popular items on both Twitter and Google.

Countdown to Thanksgiving Cooking Special: Tips to Cook the Perfect Turkey

— -- The search for recipes for big events like Thanksgiving Day has evolved past cookbooks to the internet, where people can easily search, find and share both beloved and new recipes.

Data from Google shows the top trending Thanksgiving food items this year are turkey dressing, green bean casserole, mashed potatoes, prime rib and corn casserole.

Green bean casserole proved to be the most-searched side dish overall, as well as the most-searched in states across the country, from California to Florida, Texas, North Carolina, Massachusetts and more.

The search engine's data also shows how Thanksgiving preferences vary by state and region when it comes to turkey and pies.

Twitter's data on the most tweeted-about Thanksgiving food items for the month of November shows turkey, pie, potatoes, pumpkin and stuffing as the most popular.

We paired the most-searched Thanksgiving foods on Twitter and Google with some of our favorite recipes from the “GMA” recipes archive, so get in the kitchen and start cooking!

Pan-Seared Romanesco with Gremolata and Pine Nuts

Halved florets of romanesco pan-fried and then steamed with a shot of white wine to finish is then garnished with a variation of gremolata, the classic Italian mélange of flat-leaf parsley, lemon zest, and garlic. Be sure to use good oil that has a high flash point, good wine (if it isn’t good just use water) and a heavyweight pan with a tight fitting lid.

1 bunch romanesco, cut into large florets, each floret halved, unless small enough to equal one of the halved florets size-wise (you want to have large flat surfaces to caramelize, but you also want the pieces to be of a size so they finish at the same time)

2 cloves garlic, peeled and halved lengthwise

Grapeseed or avocado oil as needed

2 tablespoons flavorful olive oil

¼ cup, or as needed, dry low-acid white wine such as albarino or sauvignon blanc

2-3 heaping tablespoons raw pine nuts

Place a large (10-12 inch) heavy bodied sauteuse or frying pan on the stove and fill the bottom with 1/8 th inch of oil, including the olive oil for flavor, and the garlic. Turn on the heat to medium and slowly let the oil heat up. As the oil heats the garlic will start to bubble a bit around its edges. When the oil starts to become fragrant, check the garlic. It should be softening, but not browning. At some point it will be soft enough to be easily pierced with a knife tip or toothpick. Remove the garlic and discard or use in something else.

Bring the heat up to medium-high until the oil just kicks loose a few wisps of smoke. Carefully put the romanesco into the pan, and turn so the cut sides are down. Cook without moving the florets so the bottom sides get good and crisp without burning. They should be deep golden and caramelized. If they are darkening really fast, lower the heat and pull the pan from the burner for a few seconds to allow it to cool. Return to the heat and continue. When the romanesco has a nice crusting and is golden, turn the florets over and give them a poke with a knife to see how done they are. They should offer some resistance from the center down. Roll a paper towel up tightly and use it to absorb a lot of the oil out of the pan. Have the lid handy, then add ¼ cup of the wine and cover immediately. Let the florets steam until the wine evaporates. Remove the top and pierce a floret. It should still offer some resistance but not feel raw. If it is still really firm add a splash of wine and steam a little more until it is crisp-tender.

Cook until the bottom is golden as well. Season with salt and pepper and turn out onto a platter. Drizzle the gremolata all over and then scatter the pine nuts all over, and serve hot.


  • Heat the oil and butter in a 12-inch skillet over medium-low heat. When the butter stops foaming, add the potatoes in an even layer and season generously with salt and pepper. Cook, shaking the pan occasionally, until the potatoes just start to brown underneath, about 10 minutes. Carefully toss the potatoes with a spoon, reduce the heat to low, and continue cooking, tossing occasionally, until the potatoes are soft and easily pierced with a fork, about 10 minutes. Add the pecans and toss until fragrant. Transfer to a serving bowl.
  • Meanwhile, mince the mint and garlic together on a cutting board add to the sweet potatoes along with the orange zest and toss. Season with a generous pinch of salt and serve immediately.

Serve with pan-seared pork chops.

Tailor this dish to your taste by replacing the orange, mint, and pecans with your favorite ingredients. Try lemon or lime zest parsley, cilantro, or dill and pine nuts, almonds, or walnuts.

Gremolata is great with:

Grilled or roasted chicken and fish

Steamed or roasted vegetables

A classic gremolata calls for garlic, lemon, and parsley. We added orange zest to ours to personalize it, but that’s optional. Italian cooks are legendary for adding secret ingredients to personalize a classic sauce and turn it into their signature sauce. Try adding a teaspoon of chopped capers, a pinch of cayenne, or anchovy paste for variety or come up with your own twist.

1 lemon, zested

1 orange, zested

3 cloves garlic, minced

1/4 cup minced flat-leaf parsley

Kosher salt and freshly ground black pepper

Mix the zest, garlic, and parsley in a small bowl. Season with salt and pepper. Garnish your dish with gremolata just before serving for the freshest flavor.

Cook’s notes:

Don’t skip washing and drying citrus (we use a paper towel to dry.) When using citrus for zest it is important to start with clean fruit. Washing the fruit removes dust and the wax used to keep the fruit looking shiny and fresh. If you can afford organic fruit even better.

Don’t discard your naked zest fruit…save them to use for juice. naked fruit stored in your fridge will last for several days.

Step 1

# Cut turkey, skinned side down, into 8 cutlets (see note). Cover with plastic wrap, and lightly pound cutlets with a meat mallet or bottom of a heavy skillet until inch thick. Season with salt and pepper.
# In a large skillet, heat 1 tablespoon oil over high. Working in batches, cook cutlets until browned and opaque throughout, 2 to 3 minutes per side (add 1 tablespoon oil when needed). Transfer to a plate, and cover loosely with foil.
# Add wine to skillet, and bring to a boil. Cook, scraping up browned bits with a wooden spoon, until reduced to 1/2 cup, 6 to 8 minutes. Whisk in Dijon bring to a simmer. Remove from heat stir in parsley, and season with salt and pepper. Top turkey with sauce

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Excellent recipe. Made it exactly as is, but doubled the gremolata and sauce. Delicious.

This is perhaps the single best recipe here that I have made. Incredible! Also, extremely easy to prepare

I made this recipe 2 years ago for my tennis group and every single one of them asked for the recipe. I am making it again tonight for my dinner group and expect it to be every bit as much of a hit as last time. Followed the recipe exactly as written.

This is an amazing recipe. I double the Buerre Blanc and gremolata, than cooked 1 lb ea: Tilapia,scallops and Shrimp and served on a platter. It served four of us and used bread to sop up the gorgeous sauce. Just replaced my go to scampi recipe

This recipe is amazing. I have made it half a dozen or so times--each time it has gotten rave pairs well with sautéed fresh sweet corn seasoned with garlic, lime, and jalapeño. I've also made it with bay scallops and served it in bite size puff pastry shells. It is a solid recipe I will return to again and again.

Excellent. My husband, who has had lots of great meals in the restaurants in Napa Valley, agrees this was a standout. I think the beurre blanc and gremolata would be great with other seafood. We had a small halibut filet that hadn't been cooked from the night before along side the scallops and they really complemented the filet. I also didn't strain out the shallots and ginger and it was delicious. I think if you want to strain the solids out, making the beurre blanc liquid the day before and leaving in the refrigerator overnight would amplify the flavor.

No, you can't reheat buerre blanc because the butter will melt and seperate. You can do the first step where you cook the shallots ahead, then reheat that and then add the butter. It's supposed to be slightly thick and emulsified.

Does anyone have an opinion as to the beurre blanc? Can it be made a day ahead, and heat up when ready? Thanks

Really good. Definitely don't skimp on the gremolata when serving. Having never made beurre blanc before, I was a little daunted but it turned out excellent. The tang of the lime is very nice but also agree with some of the other reviewers that itɽ be good to try to get in a little more of the flavor of the ginger and the shallots into the sauce.

dish has a lot of flavour, I doubled the gremolata and I agree with other users if the shallots are chopped fine. My son who says he hated scallops loved it.

fabulous and easy. add more cilantro and garlic to the gremolata. add a jalapeno to the beurre blanc sauce. dont remove anything from the sauce. delicious and instant gratification

The beurre blanc is phenomenal!! Will be making it again.

Fantastic as is! Great appetizer or main dish. Served with broccolini and fingerling potatoes. Steamed broccolini and tossed with strained shallots and tsp of butter. Fingerling potatoes boiled until tender and tossed with sea salt, dill, minced garlic and tbsp olive oil. Everyone raved

We loved this recipe. I cooked for two so I only put half the amount of butter but kept the rest of the beurre blanc ingredients the same and with that I still had enough sauce left over to drizzle over some fingerling potatoes. I think next time I'm not going to strain the sauce & I will add some grated ginger to the gremolata to kick it up even further.

Amazing recipe! I agree with everyone, no need to remove shallots. but might next time to give it a more refined presentation. Will make again, but when I can splurge on the butter. Make sure your BB doesn't get too hot, mine separated. Love love love!

Made this as an appetizer and it was delicious. At first when I tasted the sauce it was quite tangy but paired with the scallops and herbs it was a great combination. Will make this again.

This is wonderful and I will be making it again! Like the others who commented, i too left the shallots, ginger in the beurre blanc it only adds to it. I also let the shallots practically caramelize before finishing the beurre blanc!

Made this without the ginger and it was surperb. Perfection, what more can I say?

Made this as a side dish with almond crusted salmon, wild brown rice and fresh string beans from our garden. Absolutely delicious. Swirling a little brown rice in the BB was awesome. The flavors really complimented each other. Enjoyed with a bottle of French Burgundy.

Made this tonight with my boyfriend, we divided the prep and prepared the dish and it took about 20 min. Served with some steamed rice, and sauteed garden greens (kale, chard, spinach) with garlie. What an amazing dinner!! The gremolata is sensational and don't waste any time or flavor by straining the sauce. Can't wait to make it for friends, an impressive dish all around.

Great recipe. Agree with the reviewer who left the shallots in the sauce. It does not need straining. Would make this more often if it wasn't for the large amount of butter - the butter is really needed in the sauce.

Excellent recipe. Wouldn't change a thing about it.

I've made this 4 times now and love it each time. I don't remove the shallots from the beurre blanc I think it gives it more flavor. This is my favorite appetizer for a dinner party.

Absolutely perfect recipe for scallops. The gremolata adds a wonderful dash of lime and cilantro with the garlic "underneath" and very mild (I used elephant garlic for the milder taste). The beurre blanc just perfect and pulls it all together. My husband went nuts and wants me to share this recipe with our sister-in-law, who owns a gourmet restaurant! Definitely making this again, and again!

Really good, simple, fast I changed the wine for sake, added baketd asparagus in olive oil and made it over pasta so I didn't reduce the liquids, a definitive hit

Turkey Cutlets with Fresh Corn and Tomatoes

In this recipe fresh summer corn and tomatoes double as both sauce and vegetable and cook in the same fry pan used to sear the turkey, which makes it a great choice for a One Pot Wednesday. Offer leftover rice, quinoa or couscous on the side.

Turkey Cutlets with Fresh Corn and Tomatoes

1 to 1 1/4 lb. (500 to 625 g) turkey breast cutlets

Kosher salt and freshly ground pepper

1/4 small red onion, finely chopped

1/4 to 1/2 tsp. red pepper flakes

Corn kernels cut from 3 ears (about 2 cups/3/4 lb./375 g)

10 to 12 oz. (315 to 375 g) grape or cherry tomatoes, halved

1/2 cup (4 fl. oz./60 ml) low-sodium chicken broth

2 Tbs. minced fresh marjoram

Sprinkle the turkey with 1 tsp. of the paprika and the cumin and season lightly with salt and pepper. In a large nonstick fry pan over medium heat, warm 1 Tbs. of the olive oil. Working in batches if necessary, add the turkey and sauté until browned and just cooked through, about 3 minutes per side. Transfer the cooked turkey to a warmed platter and tent with foil to keep warm.

In the same fry pan over medium heat, warm the remaining 1 Tbs. olive oil. Add the onion and pepper flakes and cook until the onion begins to soften, about 1 minute. Add the corn, and then sprinkle with salt and pepper. Sauté until the corn begins to soften, about 3 minutes. Add the tomatoes and cook until soft and juicy, about 2 minutes. Mix in the remaining 3/4 tsp. paprika and then the broth and any juices on the turkey platter. Boil until the liquid is syrupy, about 1 minute. Stir in the marjoram.

Taste and adjust the seasoning. Spoon the corn-tomato mixture over the turkey and serve immediately. Serves 4.

Recipe adapted from Williams-Sonoma Weeknight Fresh & Fast, by Kristine Kidd

What Is Gremolata? Here's Why You Should Add It to Every Meal

What you need to know about the condiment you'll use on everything.

Maybe you've read it on an Italian menu or heard a chef talking about it on TV. But you've probably found yourself asking, 'what is gremolata, anyway?' Before you reach for a bottle of hot sauce or mustard, you should give this herby condiment a try.

What is gremolata?

Gremolata is an herb condiment classically made from parsley, lemon zest and finely chopped garlic. And it is, without a doubt, one of the best ways to add a finishing hit of fresh flavor to any meal, from soups, to salads, to pastas, and more.

In Italian cooking, this crunchy, herby topping is used to brighten Osso Bucco (a braised veal shank), cooked for hours and hours. Finishing this dish with a big sprinkle of gremolata balances the meat&rsquos richness with a fresh vibrance. Give it a go the next time you make beef stew or meatballs.

Traditional Italian Gremolata


  • 1/2 cup flat-leaf parsley, finely chopped
  • 1 clove garlic, finely chopped
  • 1 lemon

In a bowl, combine parsley and garlic. Using a vegetable peeler, remove the zest from lemon and finely chop. Toss with parsley mixture.

This classic version adds a serious pop to any dish. But there&rsquos no need to stop at just parsley or just lemon zest. Boost this all-purpose topper with a hint of spice from red pepper flakes, switch up the citrus zest, even add some crunch with chopped nuts

Almond-Parsley Gremolata


  • 1/3 cup roasted unsalted almonds
  • 2 cloves garlic, roughly chopped
  • Zest of 1 lemon
  • 1 cup flat-leaf parsley

In a food processor, pulse together the almonds, garlic and lemon zest until roughly chopped. Add the parsley and pulse to roughly chop.

If you&rsquore looking for something totally out-of-the-box, try this punched-up take on gremolata below using corn chips, lime zest and cilantro on grilled peppers, other veggies or salad.

Tortilla and Lime Gremolata


Finely grate zest of lime into small bowl, then add chips and cilantro and toss to combine, then toss with 1 tsp juice.


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