Glazed Five-Spice Turkey With Stuffed Gravy

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SF Gate


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One 12- to 14-pound free-range turkey

1 quart low-sodium chicken stock

For the Brine

1 1/2 to 2 cups kosher salt

1 cup brown sugar

3 whole star anise

1 tablespoon fennel seeds

6 slices fresh ginger, about 1/8-inch thick

For the Stuffed Gravy

4 tablespoons vegetable oil

2 garlic cloves, minced or crushed

1/4 cup minced shallots

2 tablespoons bean sauce (see Note)

2 teaspoons sugar

Pinch of five-spice powder

2 teaspoons cider vinegar

1/2 cup water

For the Glaze

1 tablespoon maltose (available in Chinese markets) or honey

1/2 cup boiling water

1 teaspoon cider vinegar or rice vinegar

Unusual hardware

Needle, string and metal skewers for sewing turkey

Bags and bucket or pot to brine turkey

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