CIDER BRINED TURKEY WITH PEARS AND GRAPEFRUIT
INGREDIENTS
• 4 pcs Turkey leg (with thigh)
• 2 ltrs Apple cider
• Sea salt to taste
• 120 ml Soy sauce
• 100 gms Light brown sugar
• 50 gms Black peppercorns, whole
• 40 gms Star anise pods, whole
• 120 gms Garlic cloves, smashed and chopped
• 30 gms Green cardamom
• 40 gms Ginger, thick slices unpeeled
• 40 gms Black cardamom
• 90 gms Cinnamon sticks
• 40 gms Sprigs cilantro
• 12 gms Black pepper, freshly ground
• 450 gms Golden pears, cut into sixths
• Unsalted butter or vegetable oil, melted
BRUSHING & BASTING
• 60 gms Fresh oregano
• 3 ltrs Chicken stock
• 30 gms Leeks
• 30 gms Celery
• 40 ml HP sauce
• 40 ml LP sauce
• 400 gms Grapefruit
• 2½ ltrs Apple juice
DIRECTIONS
1. Mix 1 liter cider, 1 liter apple juice, salt, light brown sugar, whole black peppercorns, whole star anise pods, garlic, green cardamom, ginger,
cinnamon sticks, cilantro, fresh oregano and bring to a boil in a very large pot. Keep stirring to dissolve salt and sugar.
2. Let cool to room temperature. Stir in 1 liter of cold chicken stock.
3. Add turkey to brine and press down to submerge and store overnight.
4. Remove turkey from brine and pat dry with paper towels; discard brine. Season lightly inside and out with salt and pepper.
5. Place turkey on a rack set in a large heavy roasting pan.
6. Preheat oven to 180°C. Scatter pears around the turkey. Brush turkey with butter.
7. Roast turkey, keep basting occasionally. Once cooked, transfer turkey to a platter. Let rest for at least 20 minutes before carving.
8. Meanwhile, strain the juices from the roasting pan into a saucepan, reserving apples. Simmer over medium heat until juices have thickened.
9. Serve the cider jus alongside the turkey.
10. Garnish with grapefruit and pears.
