Cummulative Rating
N/A Servings
Serves 8-10 Difficulty
Medium
Ingredients
For brine: 8 quarts water 2 cups coarse salt 8 garlic cloves, crushed 1 Tablespoon black peppercorns 1 Tablespoon Sichuan peppercorns 5 whole cloves 1 teaspoon coriander seeds 5 star anise pieces 5 inch piece of ginger, chopped
For turkey: 1 16lb turkey, washed 1 teaspoon black peppercorns 1 teaspoon Sichuan peppercorns 1 teaspoon coriander seeds 2 whole cloves 1/2 teaspoon star anise 2 Tablespoons grated, peeled ginger 8 garlic cloves, grated 2 Tablespoons unsalted butter, at room temperature 2 Tablespoons vegetable oil 2 bunches scallions, white part chopped 2 carrots, chopped 2 celery ribs, chopped 6-1/4" slices ginger 1 cup Sake 4 cups gf chicken broth 1 Tablespoon gf soy sauce 3 Tablespoons cornstarch
Directions
For brine: Place a large plastic kitchen trash bag in a large stock pot. Add all brine ingredients to bag and mix until salt dissolves. Add turkey to bag, gather bag at top to push out as much air as possible an tie bag shut. Transfer to refrigerator and let marinate over night. Remove turkey from brine; discard brine and thoroughly rinse turkey in water. Dry turkey with paper towels inside and out. Preheat oven to 450 degrees. Add spice ingredients to a small dry skillet and toast over medium heat until fragrant. Transfer to a grinder and grind until all is finely ground. Reserve 1 teaspoon of spice mixture. Add remaining spice mixture, ginger, garlic and butter to a small bowl and mix until blended. Loosen skin on breasts and legs and rub the butter under the skin of the turkey. Tie the drumsticks together with kitchen string. Heat oil in a large skillet over medium heat then add scallions, carrots, celery and ginger. Saute until lightly browned, about 5 minutes. Add sake and bring to a boil, scraping up any browned bits. Add chicken broth, soy sauce and reserved spice mixture and bring again to a boil. Pour mixture into roasting pan. Place turkey on rack in roasting pan; liquid should not be touching turkey. Roast turkey for 30 minutes then reduce heat to 350 degrees. Roast for about a total of 2 hours or until turkey registers 170 degrees F. Remove turkey from pan and place on carving board; cover with foil. Strain pan juices; discarding as much fat as possible. Return juices to pan and bring to a boil. Mix cornstarch with 1/2 cup stock and add back to pan; stirring constantly until nicely thickened. Carve turkey and serve with gravy.
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