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1
Two to three hours in advance, combine the water, salt, sugar, soy sauce, peppercorns, ginger, anise, and bay leaves in a cooler large enough to hold the turkey and stir to mix.
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2
Taste the brine, it should taste like sweet ocean water.
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3
Adjust salt and or turkey to taste.
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4
Add the turkey, if it is not covered, add more water and adjust seasoning accordingly.
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5
Fill the cooler with ice packs and cover.
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6
Fry in 375 degree F oil until cooked through 10 to 12 minutes depending on piece.
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7
Remove the turkey and season with the same chile salt used for the fries.
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8
Note: If you would like to do some of the cooking in advance, heat oil to 345 degrees F and blanch the turkey for 10 minutes.
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9
Later when ready to serve, heat the oil to 375 degrees F and finish cooking until a meat thermometer registers 170 and the skin is crisp and golden.
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10
Plating: Arrange the turkey in the center of the plate, stick spears out of the turkey with the cranberry syrup in a small separate bowl.
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11
Sprinkle with chile salt, garnish with fried sage leaves.
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12
Dip in cranberry syrup, and enjoy.
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13
Serve the turkey, if desired, with sweet potato fries and garnish with sage leaves that have been fried at 375 degrees F for 1minute until crisp and translucent, not brown.
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14
In a medium saucepan over medium heat, sweat the onions and the ginger until the onions are translucent.
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15
Add the cranberries, orange zest/juice, vinegar, cranberry juice, and sugar and simmer until reduced by about 25 percent.
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16
The mixture should coat a spoon.
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17
Season with salt and pepper, to taste.
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18
Keep the chunky sauce in the refrigerator until ready to use.
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19
Cut the sweet potatoes into spears and place in the prepared fryer for 10 minutes until crispy.
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20
Remove and drain on paper towels.
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21
Sprinkle with the chile salt.
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22
Note: as with the turkey, the fries can be blanched in 345 degree F oil ahead of time until just tender, but not brown, and refried in 375 degree F oil until crisp and golden.
