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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
- 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.
- 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.
- To cook the turkey: Remove the turkey from the brine and let it dry for 1 to 2 hrs in the refrigerator.
- 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.
- Place a foil tent over the bird as it begins to brown to avoid over-browning.
- Let the turkey rest for at least 5 min before slicing and serving.
- 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.
- Note: Star anise and five-spice pwdr are available at some supermarkets and Asian specialty stores.
- 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.
- 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.
- 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.
- Makes 3 c..
