Recipe: Red-cooked Turkey
- 1 turkey breast, about 3 1/2 to 4 pounds (4 pounds of turkey turns into 8 to 10, 4 – to 5 -ounced portion servings)
- 2 green onions, cut in half with white part split and slightly smashed
- 2 slices ginger root
- 2 whole cloves
- 2 whole star anise
- 1-1/2 tablespoons sugar
- 1 stick cinnamon
- 1 cup soy sauce
- 1-1/2 cups water
- 1-1/2 tablespoons rice wine or sherry
- In a pot large enough to hold the turkey breast, first combine all the marinade ingredients. Add the turkey breast and marinate for several hours under refrigeration, turning occasionally so that the meat is evenly mar inated. (If there is not enough marinade, double or triple the ingredients so that the breast is about half covered with the liqu id.)
- Remove the turkey breast and set aside. Bring the marinade to a boil, lower to a simmer for about five mi nutes. Place the turkey breast into the simmering liquid. When the liquid returns to a simmer, cover and turn the heat down to lo w so that the liquid is just bubbling slightly. Turn the breast occasionally for even cooking.
- After 15 minutes, turn the he at off and let the turkey continue cooking in the hot liquid.
- After 30 minutes, turn the heat on and allow the cooking liqui d to return to a simmer. Turn the heat off again and let the turkey sit covered in the hot liquid.
- After another 30 minutes, use an instant -read thermometer to take the internal temperature of the turkey at the thickest part of the breast (upper part of the breast between the first wing bone socket and the breas tbone). It should read 165 degrees. (If the reading is below 165 degrees, then bring the liquid back up to a si mmer and allow the turkey to continue cooking until it reaches the correct temperature.)
- Take the turkey breast out of the li quid and cool for at least 30 minutes before slicing. Brush the slices with dark sesame oil for additional flavor.
- If a pan -gravy is needed, take some of the cooked marinade and add an equal amount of chicken stock or water. Adjust seasoning to taste. Thicken with cornstarch.
Number of servings (yield): 3
Meal type: dinner
Culinary tradition: USA (General)