Turkey is a staple at the holiday table. This year, pretty-up your bird by adding diced dates and clementine peel as a garnish, with a side of brandy gravy.
Ингредиенты
- 3 tbsp salt
- 1 tbsp sugar
- 8 cups (2 litres) water
- 1 deboned turkey roast, about 4 lb (1.8 kg), with the skin
- 1 clementine
- 6 garlic cloves, peeled
- 2 celery stalks, chopped
- 1 small onion, chopped
- 1/3 cup (75 g) butter
- 1/4 lb (115 g) ground pork
- 1 pinch ground cloves
- 1 pinch ground cinnamon
- 1/4 cup (60 ml) white wine
- 1/4 cup (60 ml) chicken broth
- 2 tbsp breadcrumbs
- 1 shallot, chopped
- 1 garlic clove, chopped
- 3 tbsp butter
- 1/4 cup (35 g) toasted flour
- 2 tbsp (30 ml) brandy
- 2 cups (500 ml) chicken broth
- 1 pinch ground cloves
- 1 pinch ground cinnamon
- 1/2 cup (75 g) pitted dates, cut into small dice
- 2 tbsp flat-leaf parsley, finely chopped
Инструкция
- In a large bowl or pot, dissolve the salt and sugar in the water, whisking vigorously for 30 seconds. Add the turkey roast making sure it is fully submerged in the brine. Cover and refrigerate for 12 hours.
