Maple-Spice Brined Turkey with Chardonnay Sauce

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.

2. CHARDONNAY SAUCE

Pour stock in a small bowl and set over a bowl of ice.

Place butter in a medium saucepan.

Split the vanilla beans 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.

Cover and hold for service in the refrigerator.  Shelf life is two days.

3. ROASTING

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 165 degrees F (about 1-1/4 hours). NOTE: A brined turkey cooks slightly faster than an unbrined turkey, so check the internal temperature frequently.

4. 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 warm Chardonnay Sauce.