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Ingredients
US|METRIC
10 SERVINGS
- 2 qt. boiling water
- 3/4 cup kosher salt
- 2 tsp. curing salt (pink, optional)
- 2 qt. ice water
- 1/2 cup brandy (or Cognac)
- 2 cinnamon sticks
- 2 strips tangerine zest (don't fret on the size)
- 1 turkey breast (5-to-6-pound whole, skin on, boned, rolled, and tied)
- extra-virgin olive oil
- 1 1/2 cups cherry (or other hardwood chips, soaked for 30 minutes, then drained)
- 1/2 cup soy sauce
- 1/2 cup tangerine juice (fresh, from 3 tangerines)
- 1/3 cup honey
- 3 Tbsp. sesame oil (Asian, dark)
- 5 strips tangerine zest (1/2 inch or 12 mm each)
- 3 garlic cloves (peeled and lightly crushed with the side of a cleaver)
- 3 scallions (white parts only, trimmed, lightly crushed with the side of a cleaver)
- 3 slices fresh ginger (1/4 inch or 6 mm thick each, peeled and lightly crushed with the side of a cleaver)
- 1 cinnamon stick (3 inches or 8 cm)
- 1 star anise (optional)
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