Soy And Cider Brined Turkey On Toast Points With Maple-Soy Gravy
Serves: 2
Jonathan Flatley
1 January 1970
Based on User reviews:
57
Spice
55
Sweetness
36
Sourness
34
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
4 cups
Apple Cider (cloudy)3 tbsps
Tamari Soy Sauce1 cup
Kosher Salt1
Olive1
Salt5 tbsps
Butter4 tbsps
Flour2.5 cups
Turkey Stock3 tbsps
Maple Syrup1 tbsp
Worcestershire SauceDirections:
1
Special equipment: 2 1/2 gallon resealable plastic bag Combine 4 cups water with the apple cider, soy sauce, salt, maple syrup, peppercorns, bay leaves in the resealable bag (double bag to prevent against leaks), and add in the turkey
2
Chill overnight
3
To roast, preheat the oven to 350 degrees F
4
Arrange a wire rack on a rimmed baking sheet, and spray the rack with nonstick cooking spray
5
Remove the turkey from the brine, pat dry and arrange on the rack
6
Coat the skin with a little oil and sprinkle with salt and pepper
7
Roast until an internal thermometer reads 165 degrees F, about 15 minutes per pound of turkey or 45 minutes total
8
Remove from the oven and let rest with foil to cover until ready to carve
9
Melt the butter and when it foams, add the sage leaves and crisp them up as the butter browns
10
Remove the leaves and crumble
11
Toast the sliced bread in the toaster
12
Brush the toast with browned butter and top with sage
13
Cut the toast corner to corner
14
Slice the turkey and arrange over 2 toast points, top with Maple-Soy Gravy and serve with sides of your choice
15
Melt the butter in a saucepan and season with coarse black pepper
16
Whisk in the flour and whisk a few minutes until golden brown
17
Whisk in the stock, soy sauce, maple syrup and Worcestershire sauce
18
Reduce the heat to a low boil and cook until thick enough to coat the back of a spoon