Ingredients: |
Ingredients: For Brine:
2 quarts plus 1 cup apple cider
1 cup kosher salt
1 cup soy sauce
1/2 cup packed light brown sugar
16 whole black peppercorns
8 whole star anise pods, plus more for garnish
6 garlic cloves
6 scallions, white parts only, trimmed, split lengthwise
6 (1/4-inch thick) slices unpeeled ginger
5 dried shitake mushrooms
2 (3" to 4") cinnamon sticks plus more for garnish
2 sprigs cilantro
1 (12 to 14-pound) turkey
Freshly ground black pepper
2 Granny Smith apples, cut into sixths
Melted unsalted butter for basting
Glaze:
1/2 cup damson plum jelly
2 tsp Chinese 5-spice powder
2 T whole black peppercorns
2 T water
1 1/2 tsp salt
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Directions: |
Directions:Bring 2 quarts cider, 1 cup kosher salt, and the next 10 ingredients (through cilantro) to a boil in a 16-quart pot, stirring to dissolve salt and sugar. Let cool to room temperature. Stir in 1 1/2 gallons cold water. Place in a large, heavy Ziploc bag secured in roasting pan, and submerge turkey in brine overnight or up to 24 hours in refrigerator.
Remove turkey from brine and pat dry with paper towels; discard brine. Season lightly inside and out with salt and pepper. Place turkey, breast side up, on a rack set in a large heavy roasting pan and tie legs together with kitchen twine. Let stand at room temperature for 1 hour.
Preheat oven to 376 degrees. Combine the remaining 1 cup of cider and 3 cups water in roasting pan. Scatter apples around. Brush turkey with butter. Flip breast side down.
Roast turkey, breast side down, basting occasionally, for 1 hour. Using paper towels, flip turkey. Roast, basting occasionally, until an instant-read thermometer inserted into thickest part of thigh registers 165 degrees, approximately 1 to 1 1/2 hour later.
While turkey is roasting, prepare glaze: Simmer jam,. 5-spice powder, peppercorns, water and 1/2 tsp salt in a small saucepan, stirring, until jam is melted, about 3 minutes. Pour glaze through a fine mesh sieve into a small bowl, pressing on and discarding solids, then cool.
Once turkey is flipped to breast side up, brush turkey with plum glaze and melted butter every 30 minutes for the next 1 1/2 hour, or until thermometer registers 165.
Transfer turkey to platter. Let rest for at least 20 minutes before carving. |
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