2tspcoriander seedsSpice included in CC's "Infuse Your Booze" Spice Gift Set
Servings:
Instructions
Combine all the ingredients in a clean bottle and leave for a few days in a cool dark place. After 3 days the gin has taken on plenty of flavor. You can leave it longer to intensify.
Once you are happy with the gin, simply strain the liquid to remove any bits and then bottle.
Pulse butter, kimchi and kimchi juice, and salt in a food processor, scraping down sides as needed, until kimchi is finely chopped and fully incorporated into butter. Cover and store at room temperature.
Kimchi butter can be made 3 days ahead. Chill.
Chicken
Grind coriander seeds, red pepper flakes, lemon zest, black peppercorns, cumin seeds, and 4 tsp. salt in a spice mill or with a mortar and pestle until very finely ground.
Place chicken, skin side up, on a rimmed baking sheet. Using the heel of your hands, press firmly on breastbone to flatten. Season chicken on both sides with ¼ cup spice mixture, patting to adhere. Chill, uncovered, 3–8 hours.
Boil potatoes in salted water until just tender, 15–20 minutes. Remove from heat and let sit uncovered until ready to use (up to 5 hours).
Preheat oven to 550° (or maximum setting). Place chicken on a foil-lined rimmed baking sheet, leaving wings untucked. Place half of the kimchi butter in small pieces over the chicken and roast until browned but not fully cooked, 20–25 minutes. Arrange bacon, potatoes, and corn around chicken; sprinkle with reserved spice mixture. Roast until an instant-read thermometer inserted into the thickest part of the thigh registers 165°, 10–15 minutes. Transfer to a cutting board and let chicken rest 10 minutes before carving.
Transfer bacon and vegetables to a large bowl and add remaining kimchi butter; toss to melt butter and coat vegetables. Serve alongside chicken.
Make the Schezuan dry-brined turkey: Place the coriander, fennel and Schezuan peppercorns in a small skillet over medium heat and toast until fragrant, about 5 minutes. Let the mixture cool, then transfer to a spice grinder and pulse until the spices are coarsely ground. Transfer the spice mix to a small bowl and stir in the salt; set aside.
Place the turkey on a clean work surface and trim off any excess pockets of fat or skin around the turkey. Flip the turkey so it is laying breast-side up. Using the heels of your hands, press down on the center of both breasts until you hear a cracking sound and the bird flattens.
Pat the bird very dry using a kitchen towel and rub the spice mixture on both sides. Transfer the turkey, breast-side up, to a wire-rack placed over a parchment-lined sheet tray. Tuck the wings underneath. Store the turkey in the refrigerator for at least overnight and up to 24 hours.
Remove the turkey an hour before roasting to take the chill off.
Place the reserved backbone and neck in a roasting pan with the carrots, onions, thyme, bay leaf and stock. Place the turkey on a wire rack.
Preheat the oven to 425°. Set one rack in the middle of the oven and another one below for the roasting pan. Place the turkey on the center rack of the oven. Place the roasting pan on the rack below the turkey and roast both for 30 minutes. Reduce the heat to 350° and finish roasting until the turkey is a deep golden brown and crisp or until an instant-read thermometer inserted into the thickest part of the thigh reads 165°, another 40 to 50 minutes. Remove the turkey from the oven and, using two grilling spatulas, transfer the bird to a platter. Let the turkey rest for 30 minutes before carving.
Meanwhile, make the gravy: Transfer the roasted neck-and-backbone turkey mixture along with the stock to a medium saucepan. Bring the liquid to a boil and reduce it by half, 10 minutes. Strain the stock through a fine sieve and discard the solids. Skim the stock of any excess fat before placing it back into the saucepan. Bring to a simmer.
Meanwhile, in a small saucepan over medium heat, melt the butter. When the butter begins to foam, whisk in the flour. Reduce the heat to low and whisk until the roux is golden brown, 2 to 3 minutes.`
Add 1 to 2 cups of hot stock to the roux, whisking constantly. Continue until all the stock has been added. Simmer until the gravy has thickened and the flavors have melded, about 5 minutes. Stir in the cream and season the gravy with salt and pepper. Carve the turkey and serve with the warm gravy.
