Instructions: To make the brine: Combine apple cider, pinot noir, brown sugar, kosher salt, ginger, garlic, cinnamon sticks, star anise, five-spice powder and black peppercorns in a large stockpot and bring to a boil. Remove from the heat and let cool completely.

Place the turkey or turkey breasts in a large container (see note) and pour the brine over the turkey to submerge it. Cover and refrigerate at least 24 hours and up to 3 days.

To cook the turkey: Remove the turkey from the brine and let it dry for 1 to 2 hours in the refrigerator.

Preheat the oven to 350 degrees. Place the turkey on a rack set in a roasting pan and brush it with olive oil or melted butter. Roast for 3 to 3 1/2 hours, or until the turkey reaches an internal temperature of 165 degrees F in the breast.

Place a foil tent over the bird as it begins to brown to avoid over-browning.

Let the turkey rest for at least 5 minutes before slicing and serving.

Note: Do not use aluminum or iron cookware for brining. The acids in the ingredients could react with the metal, giving the food an off-taste. Use stainless steel pot or a food-grade plastic bucket.

Note: Star anise and five-spice powder are available at some supermarkets and Asian specialty stores.

Editors note on making gravy: Use your favorite method for making gravy or follow these directions: Remove the turkey from the roasting pan. Drain juices and fat from roasting pan into a 2 cup measuring cup. The fat will float to the top of the liquid in the measuring cup. Skim off fat, reserving 1/4 cup fat.

Add water to remaining juices to make 3 cups total. Pour liquid into roasting pan and stir and scrape up browned, crusty bits from the bottom of the pan.

In a skillet over medium heat, blend 1/3 cup all-purpose flour and reserved 1/4 cup of fat. Stir and cook for about 5 minutes. Add the liquid from the roasting pan and heat over medium heat, stirring until thickened, about 5 minutes. Strain if desired.

Makes 3 cups.

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