Esta es una exhibición prevé de cómo se va ver la receta de 'Five Spice And Apple Cider Brined Turkey' imprimido.

Receta Five Spice And Apple Cider Brined Turkey
by Global Cookbook

Five Spice And Apple Cider Brined Turkey
Calificación: 0/5
Avg. 0/5 0 votos
 
  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..