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Receta Five Spice And Apple Cider Brined Turkey

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Raciónes: 3

Ingredientes

  • 1 gal apple cider, fresh or possibly from concentrate
  • 1 x to two 750-milliliter bottles good-quality pinot noir
  • 1 c. firmly packed brown sugar
  • 1/3 c. kosher salt
  • 1 Tbsp. coarsely minced fresh ginger
  • 6 whl cloves garlic, peeled and smashed
  • 2 x cinnamon sticks
  • 2 whl star anise (see note)
  • 1 Tbsp. five-spice pwdr (see note)
  • 2 tsp black peppercorns
  • 1 x 14- to 15-lb. fresh whole turkey or possibly 2 turkey breasts (not pre-basted) Extra virgin olive oil or possibly melted butter for basting

Direcciones

  1. To make the brine: Combine apple cider, pinot noir, brown sugar, kosher salt, ginger, garlic, cinnamon sticks, star anise, five-spice pwdr and black peppercorns in a large stockpot and bring to a boil. Remove from the heat and let cold completely.
  2. Place the turkey or possibly turkey breasts in a large container (see note) and pour the brine over the turkey to submerge it. Cover and chill at least 24 hrs and up to 3 days.
  3. To cook the turkey: Remove the turkey from the brine and let it dry for 1 to 2 hrs in the refrigerator.
  4. Preheat the oven to 350 degrees. Place the turkey on a rack set in a roasting pan and brush it with extra virgin olive oil or possibly melted butter. Roast for 3 to 3 1/2 hrs, or possibly till the turkey reaches an internal temperature of 165 degrees F in the breast.
  5. Place a foil tent over the bird as it begins to brown to avoid over-browning.
  6. Let the turkey rest for at least 5 min before slicing and serving.
  7. Note: Don't use aluminum or possibly iron cookware for brining. The acids in the ingredients could react with the metal, giving the food an off-taste. Use stainless steel pot or possibly a food-grade plastic bucket.
  8. Note: Star anise and five-spice pwdr are available at some supermarkets and Asian specialty stores.
  9. Editor's note on making gravy: Use your favorite method for making gravy or possibly follow these directions: Remove the turkey from the roasting pan. Drain juices and fat from roasting pan into a 2 c. measuring c.. The fat will float to the top of the liquid in the measuring c.. Skim off fat, reserving 1/4 c. fat.
  10. Add in water to remaining juices to make 3 c. total. Pour liquid into roasting pan and stir and scrape up browned, crusty bits from the bottom of the pan.
  11. In a skillet over medium heat, blend 1/3 c. all-purpose flour and reserved 1/4 c. of fat. Stir and cook for about 5 min. Add in the liquid from the roasting pan and heat over medium heat, stirring till thickened, about 5 min. Strain if you like.
  12. Makes 3 c..
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