Preparation time
less than 30 mins
Cooking time
over 2 hours
Serves
Serves 4
By Matt TebbuttFrom Saturday Kitchen
Ingredients
For the turkey
- 250ml/9fl oz white wine
- 100ml/3½fl oz white wine vinegar
- 50g/1¾oz salt
- 50g/1¾oz sugar
- 1 tbsp black peppercorns
- 1 tbsp coriander seeds
- 2 star anise
- 1 tbsp finely chopped parsley stalks
- 1 tbsp finely chopped coriander stalks
- 1 onion, chopped
- 3 celery sticks, chopped
- 2 bay leaves
- 1 head garlic, broken apart
- 2 free-range turkey legs and thighs
For the dressing
- 1 bunch fresh coriander
- 1 bunch fresh tarragon
- 1 bunch fresh parsley
- 6 garlic cloves
- 2 tsp ground cumin
- pinch sugar
- 1–2 limes, juice only
- 6 green chillies or 2 green Thai chillies, trimmed
- 200g/7oz Greek-style yoghurt
- salt
To serve
- 4 Jerusalem artichokes, scrubbed and roasted
- 2 salsify sticks, peeled, chopped and blanched
- 1 handful cavolo nero leaves, chopped and deep fried
- micro coriander, to garnish
Method
To make the turkey, place 1 litre/1¾ pint water in a large saucepan, add the wine, vinegar, salt, sugar, peppercorns, coriander seeds, star anise, parsley, coriander, onion, celery, bay leaves and garlic and bring to the boil. Once boiling, add the turkey to the pan. Turn down the heat and simmer gently for 1½–2 hours, or until tender and cooked through. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer. Leave to cool in the brine before removing and flaking into chunks. Set aside.
To make the dressing, place all of the ingredients in a blender and blend together until smooth.
Toss the turkey in the coriander dressing and serve on warmed plates with the artichokes and salsify. Garnish with the cavolo nero and micro coriander and serve immediately.