In this episode of Consuming Cinema we are making and pairing a Sea Breeze with Turkey Marbella from Scent of a Woman! This dish is a tribute to Lt. Col. Frank Slade as well as his partner, Major Vincent Squires.



Turkey Marbella Brine (for 12-16 lb Turkey): 

1.5 C Pitted Prunes 

.75 C Pitted Castelvetrano Olives 

.75 C Pitted Kalamata Olives 

.5 C Capers 

.5 C Olive Oil

 .5 C Red Wine Vinegar 

1 C Brown Sugar 

1 Head Garlic 

6 Bay Leaves 

1 Tbsp Salt 

2 tsp Black Pepper  

Sea Breeze: 

1.5 oz Vodka 

3 oz Grapefruit Juice 

3 oz Cranberry Juice

This is a dish inspired directly from the famous Silver Palate Cookbook from the 80's. You can take that same recipe (with less salt) and make chicken marbella without blending it. Just mix all those ingredients in a baking dish and bake at 350 for an hour.

But today we are talking Turkey Marbella. A dish that doesn't really exist in real life, so I made it up. We are adapting the Silver Palate Chicken Marbella brine to be somewhat of a hybrid between a wet and a dry Turkey Brine. To make the marbella brine, combine all the ingredients into a blender (don't forget the blade -__-) and then once it is all blended, we will spatchcock our turkey.

To spatchcock a turkey, flip the turkey on its breasts and use a pair of kitchen shears to remove the turkey's spine. You want to cut up along the sides of the spine up to the neck and remove it completely. Then what you want to do is flip the turkey over again. And basically what you want to do is perform CPR on the turkey. You want to crack the bones under the turkey's breast and flatten it down as much as you can. In the video, as it was my first time spatchcocking a turkey, I don't think I did it quite right, but still had pretty good success with the process.

Now, cover your completely thawed, dried and spatchcocked turkey in the brine.Then you want to brine this turkey at least overnight, I did mine for 24 hours, but you can leave it for a few days if you'd like to. Then once it is finished brining, you want to pat the turkey completely dry. Then you want to put the turkey on a rack either over a large baking sheet or over a roasting pan. Add some onions, celery, carrot and the extra parts of the turkey (neck etc.) to the pan underneath the bird for delicious drippings you can use in a gravy. (For a gravy and mashed potato video to go with your turkey see our Meet the Parents Pot Roast video)

Then you want to roast this turkey at 425 degrees for thirty minutes before lowering the temp to 350 for the rest of the way. You'll want to brine the turkey every twenty minutes or so. To brine the turkey, I made a compound butter using a stick of softened butter and a reserved tablespoon of our marbella brine. I waited until after the first round of roasting to use the compound butter to ensure the turkey didn't burn. Similarly, normally a turkey would cook at 450 for this first thirty minutes, but because of the extra sugars and herbs we have in our marbella brine, I didn't wanna take any chances burning this turkey.

You want to roast the turkey until the internal temperature of the thighs is between 165 and 170 degrees F and the internal temp of the breasts is around 155 degrees. A lot of places will tell you your turkey breast needs to be cooked to a higher temp than it actually needs to be. But from the research I did on the internet as long as the temperature is about 153-155 for at least 3 minutes straight, the turkey is safe to eat. I did find by using this lower turkey breast temp and the spatchcocking method, that this was the best Thanksgiving turkey breast I ever had.

Our Sea Breeze is a drink that can be built directly in the glass. A highball or collins glass is ideal. Combine 3 oz grapefruit juice with 1.5 oz of vodka. Then fill your glass halfway with ice. Then add 3 oz of cranberry juice. Garnish with a slice of grapefruit or a sprig of rosemary if you're feeling festive.