INGREDIENTS
1 qt
Chicken
1
Turkey breast (5-6 1/2 lbs), whole bone-in skin-on
1
(1 1/2”) slice of fresh ginger
1
Bay leaf
1
Carrot
2
Celery stalks
1/2 lb
Cranberries, dried
1
Onion
1 tsp
Orange, zest
1 tsp
Oregano, fresh
1 tsp
Rosemary, fresh
1
sprig Rosemary
2 tsp
Sage, fresh
2
sprigs Sage
4
sprigs Thyme
1 tbsp
Mustard powder
1/4 cup
All-purpose flour
2
Black pepper, freshly cracked
1
Cinnamon stick
5
Cloves, whole
1 1/2 cups
Granulated sugar
2
Kosher salt
1 pinch
Kosher salt
2 1/2 tbsp
Mustard seeds, yellow
1
Pan drippings
1 cup
Champagne vinegar
3/4 cup
Cranberry juice, pure
9 tbsp
Butter
1 1/2 cups
White wine, dry