Yield: 8 Establishment: Restaurant, Club Operation, Catering Operation   Ethnicity: American   Meal Type: Main Course, Entrée   Occasion: Thanksgiving, Grandparents Day, Christmas   Preparation Method: Roast   Product Type: Bone-In Breast

Pair Simi Russian River Reserve Chardonnay with this entree.

At the Simi Winery restaurant, Chef Lee serves the Maple-Spice Brine Turkey with Chestnut Gnocchi, Brussels Sprouts and Leeks.

Brining

1 4-Pound TURKEY BREAST (not self-basting or kosher)

8 Cups cold water

1/2 Cup kosher salt

1/4 Cup maple syrup

1-Inch piece fresh ginger, sliced

2 Sprigs fresh sage

2 Sprigs fresh thyme

1 Tablespoon mustard seeds

1 Teaspoon black peppercorns

Place the turkey in a 2-gallon foodservice safe container (large bowl or stock pot). Combine water, salt, syrup, ginger, sage, thyme, mustard seeds and peppercorns in a separate bowl. Stir well to dissolve the salt. Pour mixture over the turkey and totally submerge the turkey. Cover and refrigerate for four to eight hours. Since brining does not preserve meat, the turkey must be kept below 40 degrees F throughout the entire brining process. Ice packs may also be used to keep the turkey at a safe temperature of below 40 degrees F.

Chardonnay Sauce

3 Cups TURKEY STOCK

6 Tablespoons unsalted butter

2 Whole vanilla beans

2 Tablespoons Chardonnay

To Taste kosher salt and fresh ground pepper

Pour stock in a small bowl and set over a bowl of ice. Place butter in a medium saucepan. Split the vanilla bean down the center, lengthwise, with a sharp paring knife. Scrape the inside with the back of the knife blade and add, with the pods, to the butter. Cook over medium-high heat for 3 to 4 minutes until the butter begins to brown. Add the stock and bring to a boil. Cook for two minutes. Add wine and season to taste with salt and pepper.

Roasting

2 Tablespoons olive oil

Remove the turkey from the brine and discard brine. Thoroughly rinse turkey under a slow stream of cool water to remove all salt and syrup. Place turkey on a wire rack in a shallow roasting pan. Rub turkey with olive oil and roast in a preheated 325 degree F oven until the internal temperature reaches 170 degrees F (about 1-1/4 hours). NOTE: A brined turkey cooks slightly faster than an unbrined turkey, so check the internal temperature frequently.

Service

Remove turkey from the oven and let rest for 15 minutes. Slice the turkey into 1/4-inch slices. Portion into 5-ounce servings. Drizzle each portion with a spoonful of the Chardonnay Sauce.

Recipe Source: Recipe and photo are reprinted with permission from Simi Winery in California Chef: Chef Eric Lee Restaurant: Simi Winery Location: Sonoma County Healdsburg, CA

Nutrition Facts Calories 360   Calories from Fat 160 % Daily Value* Total Fat 17g 26% Saturated Fat 7g 35% Cholesterol 165mg 55% Sodium 710mg 30% Total Carbohydrate 1g 0% Dietary Fiber 0g 0% Sugars 0g   Protein 47g   Vitamin A 6% Vitamin C 0% Calcium 4% Iron 15% *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on you calorie needs:   Calories: 2000 2500 Total Fat Less than 65g 80g Sat Fat Less than 20g 25g Cholesterol Less than 300mg 300mg Sodium Less than 2,400mg 2,400mg Total Carbohydrate   300g 375g Dietary Fiber   25g 30g Calories per gram: Fat 9 Carbohydrate 4 Protein 4