Turmeric-Brined Turkey Thigh with Charred Green Onion Verde

Ingredients

• 2 lemons
• 1 tablespoon GreenWise organic ground turmeric
• 1 tablespoon GreenWise organic ground coriander
• 1 teaspoon GreenWise organic thyme leaves
• ¼ cup (+1 tablespoon) kosher salt, divided
• 1 cup GreenWise organic honey
• 3 sprigs rosemary
• 10 whole black peppercorns
• 2 teaspoons fennel seeds
• 3 (15 oz) bottles GreenWise organic carrot ginger turmeric kombucha
• 6 cups ice
• 2 GreenWise fresh turkey thighs
• 2 tablespoons olive oil
• 2 teaspoons pepper
• Parchment paper

Steps

1. Slice lemons into ½-inch rounds. Combine in large stockpot: lemon rounds, turmeric, coriander, thyme, ¼ cup salt, honey, rosemary, peppercorns, fennel, and kombucha until blended. Bring to a boil over high, stirring to dissolve honey and salt. Remove pot from heat and add ice; stir occasionally until mixture is room temperature. Add turkey to pot; cover with lid and chill 2 hours (or overnight).
2. Preheat oven 400°F. Remove turkey from pot and pat dry with paper towels (discard brine). Season turkey with oil, remaining 1 tablespoon salt, and pepper. Arrange turkey on parchment-lined baking sheet; roast 45–50 minutes until 165˚F. Remove from oven and set aside 10 minutes before carving and serving. Serve garnished with Charred Green Onion Verde.

Ingredients

• 3 bunches green onions
• 1 teaspoon clove garlic
• 2 red chile peppers
• ½ cup GreenWise 100% Italian extra virgin olive oil, divided
• Parchment paper
• 3 tablespoons GreenWise organic balsamic vinegar
• 1 teaspoon GreenWise organic honey
• 1 teaspoon kosher salt
• ½ teaspoon pepper
• 1 teaspoon dry mustard powder
• ¼ cup cilantro

Steps

1. Preheat grill pan on high for 5–6 minutes. Trim root ends of green onions and chop garlic.
2. Add to large bowl: green onions, chiles, and 1 tablespoon oil; toss to coat well. Arrange green onions and chiles on grill pan (in batches if needed); grill 2–3 minutes on each side. Transfer to parchment-lined baking sheet.
3. Combine in medium bowl: garlic, vinegar, honey, salt, pepper, and dry mustard until blended. Slowly whisk in remaining 7 tablespoons oil until emulsified. Chop green onions, chilies, and cilantro; add to oil mixture and toss to coat well. Serve at room temperature.