Star Anise Brine Recipes

STAR ANISE BRINE

Steps:

• In a large pot set over high heat, combine 1 gallon of water and the rest of the ingredients and stir to combine. Heat until the sugar and salt are dissolved, then remove from stove.
• Let cool completely and refrigerate until needed.

MAPLE BRINED ROAST TURKEY

Steps:

• 1. In a very large (14- to 16-quart) stockpot, combine the salt, sugar, peppercorns, star anise, cinnamon, ginger, garlic, chile flakes, 1 1/2 cups syrup, and 1 cup soy sauce. Heat over medium heat, stirring continuously, just until the salt and sugar dissolve. Remove from the heat and stir in 5 quarts water. Let the mixture stand until room temperature.
• 2. Submerge the turkey in the liquid, press a piece of plastic wrap over the turkey and weight the bird down with a heavy dish of small pot so that the turkey stays in the liquid. Refrigerate for 1 to 3 days.
• 3. Remove the turkey from the brine, pat dry with paper towels, and discard the brine. Place the turkey on a rack set in a large roasting pan. Let stand for 1 hour. Preheat the oven to 425 degrees F.
• 4. Tuck the wing tips behind the back and tie together the ends of the drumsticks with kitchen twine. Scatter the onions around the turkey. Season all lightly with salt and pepper.
• 5. Roast the turkey for 30 minutes, then reduce the oven temperature to 325 degrees F. Add the remaining 2 cups water to the pan. Continue roasting for 1 1/2 to 2 hours or until a meat thermometer inserted into the thickest part of the thigh registers 165 degrees F. Baste the turkey two or three times during the roasting.
• 6. Transfer the turkey and onions to a serving platter and let rest while making the sauce. Strain the pan juices into a fat separator. Pour just the jus back into the roasting pan; discard the fat. Set over medium heat and stir in the remaining 2 tablespoons syrup and 2 tablespoon soy sauce. Simmer, stirring and scraping the pan, until reduced by one-third, about 5 minutes. Serve the jus with the turkey and onions.

CIDER-BRINED TURKEY WITH STAR ANISE AND CINNAMON

Steps:

• Bring 2 quarts cider, 1 cup salt, and the next 10 ingredients to a boil in a very large (16-quart) pot, stirring to dissolve salt and sugar. Let cool to room temperature. Stir in 1 1/2 gallons cold water. Add turkey to brine and press down to submerge. Cover; refrigerate overnight.
• Remove turkey from brine and pat dry with paper towels; discard brine. Season lightly inside and out with salt and pepper. Place turkey, breast side up, on a rack set in a large heavy roasting pan and tie legs together with kitchen twine. Let stand at room temperature for 1 hour.
• Preheat oven to 375°F. Combine the remaining 1 cup of cider and 3 cups water in roasting pan. Scatter apples around. Brush turkey with butter. Flip breast side down.
• Roast turkey, breast side down, basting occasionally, for 1 hour. Using paper towels, flip turkey. Roast, basting occasionally, until an instant-read thermometer inserted into thickest part of thigh registers 165°F, 1-1 1/2 hours longer. transfer turkey to a platter. Let rest for at least 20 minutes before carving.
• Meanwhile, strain the juices from the roasting pan into a saucepan, reserving apples. Simmer over medium heat until juices have thickened, about 10 minutes. Serve the cider jus alongside the turkey and apples and garnish with extra star anise pods and cinnamon sticks.

PRIMETIME PASTRAMI

Steps:

• For the brine: In a large stockpot, add half of the water, the brown sugar, kosher salt, curing salt, coriander seeds, mustard seeds, fennel seeds, juniper berries, chile flakes, bay leaves, cloves, cinnamon and star anise and bring to a boil. Then simmer for 30 minutes. Add the remaining water with some ice to chill the brine.
• For the rub: Grind the peppercorns, coriander and juniper until crushed but still a little chunky. Add to a mixing bowl. Add the salt, brown sugar, chile flakes and granulated garlic and stir to combine.
• For the pastrami: First, clean all the fat off the brisket including the "V" between the two muscles, then follow the fat between the two muscles and separate them making a flat and a cap.
• Transfer the brine to a large hotel pan or roasting pan. Add the brisket and refrigerate at least 5 days and no more than 10 days. Make sure the brisket is stirred once a day to get an evenly brined brisket.
• After a minimum of 5 days, prepare a smoker for 225 degrees F.
• Remove the pastrami, rinse it and blot dry with paper towels. Thoroughly rub the brined brisket with the pastrami rub. Place in smoker and cook for 8 hours until the internal temperature reaches 210 degrees F on an instant-read thermometer.