SERVES 4
INGREDIENTS
– ½ cup salt
– 1/3 cup sugar
– 1 tablespoon black peppercorns
– 1 (1-inch) cinnamon stick
– 2 bay leaves
– 3 quarts water
– 1 quart ice-cold water
– 1 (3-pound) bone-in half turkey breast, skin on
– ½ teaspoon ground cumin
– ¼ teaspoon ground cardamom
– ¼ teaspoon freshly ground black pepper
– 2 tablespoons salted butter
– ½ cup Pedroncelli Pinot Noir
– 2 tablespoons sugar
– 4 large whole garlic cloves, peeled
PREPARATION
– In a pot that will hold at least 8 quarts, add the salt, 1/3 cup sugar, peppercorns, cinnamon, bay leaves, and 3 quarts of -water to make the brine. Stir to combine.
– Bring to a boil over high heat.
– Remove from heat and stir in the 1 quart of ice-cold water.
– Cover and refrigerate until completely cool.
– Add the turkey breast to the cooled brine, cover, and refrigerate for 6 hours.
– Remove turkey from the brine, pat dry, and place in a roasting pan bone-side down.
– Preheat the oven to 450°F
– Mix the cumin, cardamom, and measured ground black pepper in a small bowl.
– Melt the butter in a small saucepan over medium heat.
– Stir in ¼ teaspoon of the spice mix.
– Spoon the spiced butter evenly over the turkey breast.
– Pour the wine into a small skillet.
– Stir in 2 tablespoons sugar and remaining spice mixture.
– Simmer over medium-high heat until the liquid is reduced to 3 tablespoons. Set aside.
– Put the turkey in the oven and roast for 15 minutes.
– Toss the garlic cloves in the bottom of the roasting pan.
– Reduce the oven temperature to 350°F and roast for 45 more minutes.
– Remove the turkey from the oven. Spoon the wine mixture over the turkey.
– Return to the oven and roast for 20 minutes longer, or until the internal temperature reaches 160°F.
– Remove the pan from the oven and transfer the turkey to a serving platter. Let rest for 15 minutes.
In the meantime, pour the juice from the roasting pan and any juice from the resting turkey into a small saucepan. Bring the juices to a boil, and then lower the heat to keep warm. To serve, slice the turkey and serve with warm pan juices.