More to explore
Gusto
Gusto

Tea and Bourbon-Brined Turkey Leg and Kale Salad

A is for Apple

  • Facebook
    Facebook
  • Twitter
    Twitter
  • Pinterest
    Pinterest
  • +
  • Linkedin
    Linkedin
  • WhatsApp
    WhatsApp
  • Email
    Email
SHARE THIS
  • Facebook
    Facebook
  • Twitter
    Twitter
  • Pinterest
    Pinterest
  • Linkedin
    Linkedin
  • WhatsApp
    WhatsApp
  • Email
    Email
  • Serves

    4

Ingredients

Kale Salad

  • ¼ cup (60 ml) olive oil
  • 3 tbsp (45 ml) red wine vinegar
  • 2 tbsp (30 ml) Dijon mustard
  • 2 tbsp (30 ml) orange juice
  • 1 tbsp (15 ml) thinly sliced green onion
  • 1 garlic clove, minced
  • 2 bunches kale, stemmed and chopped
  • 1 cup (240 ml) canned chickpeas, drained and rinsed
  • 1/3 cup (80 ml) coarsely chopped roasted walnuts
  • ½ cup (120 ml) dried cranberries
  • salt and pepper

Tea and Bourbon Brined Turkey Leg with Kale Salad

  • 2 large turkey legs, bone-in and skin on
  • 8 Orange Pekoe tea bags
  • ½ cup (120 ml) brown sugar
  • ½ cup (120 ml) honey
  • 1 ½ cups (360 ml) salt
  • 1 tbsp (15 ml) black peppercorns
  • juice and zest of 2 lemons
  • 3 bay leaves
  • 5 cloves
  • ½ cup honey (120 ml) + 2 tbsp (30ml), divided
  • 3 tbsp (45 ml) Dijon
  • 1 sprig rosemary, chopped
  • 1 sprig thyme, chopped
  • ½ cup (120 ml) unsalted butter, melted

Directions

  1. In a small mixing bowl, whisk together olive oil, red wine vinegar, mustard, orange juice, green onion, garlic, salt and pepper until emulsified.
  2. In a separate large mixing bowl, combine kale, chickpeas, walnuts and cranberries.
  3. Pour emulsified dressing over the kale mixture, and toss to coat.
  4. Reserve for plating.

Tea and Bourbon Brined Turkey Leg with Kale Salad

  1. To make a brine for the turkey, combine 2 litres (8 cups) of water, tea bags, brown sugar, ½ cup of honey, salt, peppercorns, lemon juice, lemon zest, bay leaves, and cloves in a large saucepan.
  2. Bring to a light simmer over high heat and simmer until sugar has dissolved.
  3. Remove saucepan from heat, remove tea bags, and refrigerator brine until cool.
  4. Once brine has cooled, transfer turkey legs into the brine and refrigerate for 8-10 hours. To make the glaze for the turkey, stir together Dijon mustard, rosemary, thyme, melted butter, and remaining 2 tbsp of honey.
  5. Preheat oven to 350F.
  6. Remove turkey legs from brine and pat dry.
  7. Place turkey legs on a parchment-lined baking tray.
  8. Spoon glaze over the turkey legs, to coat.
  9. Cook turkey in the oven for 105 minutes, or until cooked through.
  10. Serve turkey legs warm with reserved Kale Salad.
  • Facebook
    Facebook
  • Twitter
    Twitter
  • Pinterest
    Pinterest
  • +
  • Linkedin
    Linkedin
  • WhatsApp
    WhatsApp
  • Email
    Email
SHARE THIS
  • Facebook
    Facebook
  • Twitter
    Twitter
  • Pinterest
    Pinterest
  • Linkedin
    Linkedin
  • WhatsApp
    WhatsApp
  • Email
    Email