Juicy and tender, this red wine¬–glazed turkey breast is infused with aromatic spices. Pair with California Pinot Noir or Red Blend.
½ cup (125g) salt
1/3 cup (65g) sugar
1 tablespoon (15ml) black peppercorns
1 (1-inch/2.5cm) cinnamon stick
2 bay leaves
3 quarts (3L) water
1 quart (1L) ice-cold water
1 (3-pound/1350g) bone-in half turkey breast, skin on
½ teaspoon (2.5ml) ground cumin
¼ teaspoon (1.25ml) ground cardamom
¼ teaspoon (1.25ml) freshly ground black pepper
2 tablespoons (30g) salted butter
½ cup (125ml) California Pinot Noir
2 tablespoons (30ml) sugar
4 large whole garlic cloves, peeled
1. In a pot that will hold at least 8 quarts (8L), add the salt, 1/3 cup (65g) sugar, peppercorns, cinnamon, bay leaves, and 3 quarts (3L) of water to make the brine. Stir to combine.
2. Bring to a boil over high heat. Remove from heat and stir in the 1 quart (1L) of ice-cold water. Cover and refrigerate until completely cool.
3. Add the turkey breast to the cooled brine, cover, and refrigerate for 6 hours.
4. Remove turkey from the brine, pat dry, and place in a roasting pan bone-side down.
5. Preheat the oven to 450°F (230°C).
6. Mix the cumin, cardamom, and measured ground black pepper in a small bowl.
7. Melt the butter in a small saucepan over medium heat. Stir in ¼ teaspoon of the spice mix.
8. Spoon the spiced butter evenly over the turkey breast.
9. Pour the wine into a small skillet. Stir in 2 tablespoons (30ml) sugar and remaining spice mixture. Simmer over medium-high heat until the liquid is reduced to 3 tablespoons (45ml). Set aside.
10. Put the turkey in the oven and roast for 15 minutes.
11. Toss the garlic cloves in the bottom of the roasting pan. Reduce the oven temperature to 350°F (175°C) and roast for 45 more minutes.
12. Remove the turkey from the oven. Spoon the wine mixture over the turkey. Return to the oven and roast for 20 minutes longer, or until the internal temperature reaches 160°F (70°C).
13. Remove the pan from the oven and transfer the turkey to a serving platter. Let rest for 15 minutes.
14. Pour the juice from the roasting pan and any juice from the resting turkey into a small saucepan. Bring the juices to a boil, and then lower the heat to keep them warm.
15. To serve, slice the turkey and serve with warm pan juices.