Roasted Turkey Breast With Hoisin Glaze & Confit Of Leg

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SF Gate


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The brine:

2 cups kosher salt

1 cup sugar

3 dried Hunan chiles or 1 teaspoon red chile flakes

1 tablespoon Szechuan peppercorns

1 tablespoon green cardamom pods

3 inch piece ginger

2 heads garlic, split in half crosswise

3 kaffir lime leaves

1/2 cup yuzu or lime juice

3 quarts ice cubes

The turkey:

5 pounds duck fat

12 to 14 pound turkey, legs and thighs removed, breast and wings left on the bone

1 head garlic, split in half crosswise

1 bunch thyme

4 tablespoons softened butter

-- Kosher salt and pepper to taste

-- Hoisin Glaze (see recipe in article link)

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