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Turkey Hash And Brine

Start with brine, end with hash

To say executive chef Deborah Scott (of Indigo Grill, Island Prime, Kemo Sabe) knows how to sling hash is an understatement. Considering that Thanksgiving is one of her favorite holidays and that she recently taught a Native American Thanksgiving class to a sold-out crowd, she is a great go-to gal for some holiday recipes.

Scott gladly shared her Turkey Hash recipe, as well as a brine for turkey that she swears is the answer to a moist bird.

Brine for Turkey

Makes about 1 gallon of brine

• 1 gallon water
• 1 quart salt (reserve 1 tablespoon)
• 1/4 cup peppercorns
• 3 bay leaves

Combine all ingredients in a very large stock pot. Heat until salt is dissolved. Remove from heat and let rest until room temperature.

Season the turkey with the reserved salt, and let rest for 1 hour. Place the turkey in the stock pot with the brine, or transfer turkey and brine to a large plastic bag, and place in the refrigerator overnight.

Rinse turkey, and roast as usual. We suggest roasting the turkey breast side down for the first half of cooking time.

(From Executive Chef Deborah Scott.)

 

 

Turkey Hash

Makes 4 servings

• 1 cup (2 sticks) butter
• 1/2 onion, diced
• 4 stalks celery, diced
• 1 tablespoon sage
• 2 cups cubed brioche or baguette
• 1 cup cubed corn bread
• 1/2 cup dried cranberries
• Salt and pepper
• 2 pounds shredded cooked turkey

Reserve 3 tablespoons of butter for frying the hash. Heat the remaining butter in a large skillet and saute onion and celery. Add sage, then the breads and cranberries. Mix just to coat with melted butter. Season to taste. Transfer to a casserole dish and refrigerate overnight.

Remove the hash from casserole dish and cube. Heat up large skillet and add reserved butter to melt, then add cubed stuffing. Add the turkey and saute until golden brown.

(From Executive Chef Deborah Scott.)

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