Red-cooked Turkey
A Carolina mountain recipe for Red-cooked Turkey.
Ingredients
- 1 turkey breast, about 3 1/2 to 4 pounds
- 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
Instructions
- 1
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 marinated.
- 2
If there is not enough marinade, double or triple the ingredients so that the breast is about half covered with the liquid.
- 3
Remove the turkey breast and set aside. Bring the marinade to a boil, lower to a simmer for about five minutes.
- 4
Place the turkey breast into the simmering liquid. When the liquid returns to a simmer, cover and turn the heat down to low so that the liquid is just bubbling slightly. Turn the breast occasionally for even cooking.
- 5
After 15 minutes, turn the heat off and let the turkey continue cooking in the hot liquid.
- 6
After 30 minutes, turn the heat on and allow the cooking liquid to return to a simmer. Turn the heat off again and let the turkey sit covered in the hot liquid.
- 7
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 breastbone). It should read 165 degrees. If the reading is below 165 degrees, then bring the liquid back up to a simmer and allow the turkey to continue cooking until it reaches the correct temperature.
- 8
Take the turkey breast out of the liquid and cool for at least 30 minutes before slicing. Brush the slices with dark sesame oil for additional flavor.
- 9
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.