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   BACK TO TURKEY TIPS 2008
Chef Todd Gray, Equinox, Washington, D.C. on StarChefs.com
Chef Todd Gray
Equinox
818 Connecticut Avenue., NW
Washington, DC 20006
(202) 331-8118

Cider-brined Tofurkey®
Chef Todd Gray of Equinox – Washington D.C.
Adapted by StarChefs.com
November 2008
Yield: 1 serving


INGREDIENTS
Cider Brine:
2 cups water
1 tablespoon brown sugar
1 cup apple cider
1 tablespoon apple cider vinegar
2 sage leaves
2 garlic cloves
2 teaspoons salt
1/2 teaspoon black pepper
1 Tofurkey® breast

Tofurkey:
Olive oil

To Assemble and Serve:
Bread pudding
Cranberry jus

METHOD
For the Cider Brine:
Combine all ingredients, except Tofurkey®, in a pot. Bring to a boil and then cool. Cover Tofurkey with brine and marinate overnight.

For the Tofurkey:
Preheat oven to 400°F. Remove Tofurkey breast from brine and dry. Rub with a touch of olive oil and roast for 30 minutes.

To Assemble and Serve:
Slice Tofurkey® as you would a turkey. Serve with bread pudding and cranberry jus.

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