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Brined and Roasted Whole Turkey Basted with Citrus and Cranberry
2 cups Morton Coarse Kosher Salt
2 cups sugar
2-3 gallons of cool water
1 12-15 pound fresh, whole, bone-in skin-on turkey, rinsed & patted dry
1/2 teaspoon ground black pepper mixed with 3 tablespoons softened butter
3 tablespoons melted butter
1 cup white wine, chicken broth, or water
Basting Liquid
1 cup cranberry juice
1 cup Muscat Canelli
Juice from 2 oranges
To Brine: Dissolve salt and sugar in cool water in a stockpot. Submerge turkey in brine, cover, and refrigerate for 4 to 5 hours. Remove the turkey, rinse inside and out under cool running water for several minutes to remove all traces of salt: pat dry with paper towels.
To Roast: Place turkey on rack in roasting pan. Rub black-pepper butter under skin; brush melted butter over skin. Pour wine, broth or water into pan bottom. Roast turkey at 450 degrees for 25 minutes, baste, then rotate pan. Continue roasting until skin turns golden brown, an additional 25 minutes; baste again. Lower temperature to 325 degrees; continue to roast, basting and rotating the pan once about halfway through cooking, until the internal tmeperature reaches 170 degrees for turkey breast meat and 180 degrees for tureky thigh meat. Remove the turkey from the oven. Let stand 20 minutes before carving.
Slow-Smoked Turkey with Brown Sugar-Coffee Glaze
1 1/2 gallons water
1/2 gallon apple cider
1 cup apple cider vinegar
1/2 cup ground coffee
1 large onion, halved
12 large thyme sprigs, tied together
1/4 cup kosher salt
1 tablespoon black peppercorns
2 cups light brown sugar
1 11 pund turkey
About 3 cups hickory chips
Vegetable oil, for brushing
In a large saucepan, bring 1 gallon of the water to a boil; keep warm. In a large stockpot, combine the cider vinegar, coffee, onion, thyme, salt and peppercorns with 1 3/4 cups of the brown sugar and the remaining water and apple cider. Bring to a boil.
Holding the turkey by the legs, carefully ease the bird into the hot bine, neck end down. Add enough of the hot water to the stockpot to cover the turkey and bring to a simmer. Simmer for 1 1/2 hours.
Carefully remove the turkey from the stockpot. Strain 2 cups of the liquid into a heatproof bowl and stir in the remaining 1/4 cup of brown sugar. Discard the remaining braising liquid.
Meanwhile, light a charcoal grill or preheat a gas grill. A few minutes before the turkey has finished simmering, add 2 cups of the hickory chips to the coals. When the chips start smoking, bursh the turkey breast with oil. Set the turkey, breast side down, on the grill. Cover and smoke over a low fire or flame for 15 minutes. Baste the turkey with the reserved braising liquid and a good red wine; turn it breast side up and baste again. Cover the grill and continue smoking the turkey for about 40 minutes longer, basting occasionally with the braising liquid and adding more coals or hickory chips to the grill as necessary. The turkey is done when and instant-read thermometer inserted in the inner thigh registers 165 degrees. Let rest 20 minutes before carving.
Deep-Fried Turkey Brined in Cayenne and Brown Sugar
Deep frying a turkey isn't difficult but it must be done with caution
and always outdoors away from any buildings!
3 cups packed light brown sugar
1 1/2 cups Dijon mustard
1/4 cup plus 2 tablespoons salt
2 tablespoons cayenne pepper
2 gallons cold water
1 bunch of thyme
1 head of garlic, separated into cloves and crushed
1 12 pound turkey
2 1/2 gallons peanut oil
In a large stockpot, whisk the brown sugar with the mustard, salt and cayenne. Gradually whisk in the water, then add the thyme and garlic. Add the turkey, cover and brine in the refigerator for 35 hours if time allows.
In a turkey fryer, bring the oil to 400 degrees; this can take up to an hour. Remove the turkey from the brine and pat it dry inside and out with paper towels. Always make sure the turkey is completly defrosted and dry before frying. Transfer the turkey to a frying basket, breast side up.
Lower the turkey into the hot oil and fry for 3 minutes per pound, 36 minutes. Lift the basket out of the fryer and drain the turkey on a rack set over a rimmed baking sheet for 15 minutes. Carve and serve.
Glazed Sweet Potatoes
8 lbs. sweet potatoes
6 oz. water
1 cup maple syrup
1 cup brown sugar
8 ounces orange juice
2 ounces lemon juice
4 ounces butter
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon salt
Scrub the sweet potatoes and boil or steam until nearly tender. Do not overcook. Spread the potatoes on a sheet pan to cool. Peel when they are cool enough to handle. Remove dark spots. Cut into neat, uniform pieces for easy portioning. Arrange them in a buttered baking pan.
Place the water, syrup, and sugar in a saucepan. Stir over heat until sugar is dissolved. Add the remaining ingredients and boil until the mixutre is reduced to about 1 1/2 pints and forms a heavy syrup. Pour the syrup over the potatoes. Bake at 350 degrees until potatoes are thoroughly cooked and glazed, about 45-60 minutes. Sprinkle liberally with Chateau Thomas Brandy and cover with small marshmallows and return to oven until marshmallows are melted.
Cranberry Sauce
9 cups cranberries
2 whole seedless oranges
3 cups sugar
cinnamon
1 cup Fleur d'Peche
1 cup water
Sweet Sherry
Cut whole oranges into small pieces. Places pieces of orange and 3 cups of cranberries in food processor until thoroughly combined and chopped.
In a large saucepan add remaining cranberries, wine, water and sugar and simmer. Add processed cranberries and oranges to pot and continue to simmer. Cook until all berries are broken down and combined with sugar. Add cinnamon and sweet sherry to taste. Refrigerate and serve.
Basic Bread Dressing
1 lb Onion, small dice
1/2 lb Celery, samll dice
1/2 lb Fat such as butter or chicken fat
1 lb Cooked Andonli sausage
2 lb White bread, 2 days old
8 oz diced cherries
1 oz Chopped parsley
1/2 tsp Thyme
1/2 tsp White pepper
2 tsp Salt
1-2 pt Chicken stock, cold
Cook sausage and cut into small pieces.
Saute the onion and celery lightly inthe fat until tender but not browned. Cool thoroughly.
Cut the bread into small cubes (If desired, crusts may be trimmed first.)
Combine the bread, cooked vegetables, sausage, and cherries in a large bowl. Add the herbs and seasonings and toss gently until all ingredients are well mixed.
Add the stock a little at a time, and mix the dressing lightly after each addition. Add just enough to make the dressing slightly moist, neither dry nor soggy. Adjust the seasoning.
Place in a greased bake pan and bake at 375 degrees until hot at the center, about 1 hour.
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