Gone are the days of the dry, tough, and stringy Thanksgiving Day bird. Enter the brined turkey. Brining decreases moisture loss by 30 to 40 percent, and using cider adds to the taste. Brushing olive oil on the turkey before and after roasting results in fabulous depth of flavor.
BRINE THE TURKEY
- Combine 1 gallon plus 1 quart of the apple cider and the remaining brine ingredients in a 12-quart nonreactive pot and heat on high heat until the sugar and salt dissolve. Let cool.
- In the meantime, remove the giblet package and neck from the bird and refrigerate for later use in the gravy.
- Trim away any excess skin, if desired. Submerge the turkey in the brine, breast side down (it’s OK if the back bone pops up above the brine), cover, and refrigerate for 13 hours or up to one day.
- Heat the remaining 3 quarts of apple cider in a 5-quart pot over high heat until reduced to 3 cups, stirring occasionally, about 1½ hours. Remove from the heat, and let cool.
MAKE THE TURKEY
- Position a rack in the lower third of the oven and heat the oven to 325 degrees F.
- Remove the turkey from the brine and wash thoroughly inside and out. Pat the skin and cavity dry with paper towels. Squeeze the lemon into the cavity, and rub the cavity with the juice to coat. Put the two halves of the squeezed lemon, the thyme, sage, and rosemary into the cavity. Truss the legs with kitchen twine, and tuck the wings behind the neck.
- Put a V-rack in a large shallow roasting pan and put the turkey on the rack, breast side up. Brush the turkey with ¼ cup of the olive oil. Roast until the turkey registers 165 degrees F, 3 to 3¾ hours. If the turkey begins to get too dark on top, tent it loosely with foil. Remove the pan from the oven. Whisk the reduced cider with the remaining 2 Tbs. olive oil, ½ tsp. salt, and ½ tsp. pepper. Brush the turkey with the olive oil-cider mixture, tent with foil, and let the turkey rest for at least 45 minutes and up to 1 hour before carving.
- Serve with Madeira Cider Gravy.
TIP: MAKE AHEAD
The cider can be reduced up to 1 week in advance and stored in a covered container in the refrigerator. Warm on medium heat before use.
Add this quick and tasty recipe to your stable of go-to weeknight meals.
- Toss the shrimp with 1 Tbs. of the olive oil in a medium bowl and the Cajun spice mix, making sure that the shrimp is evenly coated.
- Heat 1 Tbs. of the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add half of the shrimp and cook until they start to turn bright pink, about 1 minute. Turn and cook on the other side for another 30 seconds, or until just cooked through. Transfer the shrimp to a plate and repeat with the remaining shrimp, adding more oil if necessary. Transfer the second batch of shrimp to the plate and reserve.
- Add the remaining 1 Tbs. oil to the skillet over medium heat. Add the onions and cook, stirring often, until they begin to brown, about 5 minutes. Add the wine and cook until the pan is dry, about 5 minutes. Add the tomatoes and garlic, and cook, stirring occasionally, for 10 more minutes. Add the shrimp and the cream to the sauce and heat through, being careful not to allow the sauce to boil.
- Meanwhile, bring a large pot of well-salted water to a boil. Cook the orzo according to package directions until al dente. Drain, reserving 1/2 cup of the cooking water.
- Toss the shrimp sauce with the orzo and transfer to a large shallow bowl. Add a little of the cooking water to loosen, if necessary. Top with the scallions and serve with hot sauce.
- Discard any clams that are open or have broken shells. Place clams and wine in a 12- to 14-inch sauté pan set over medium-high heat; cover and cook for 5 to 7 minutes or until clams open. (Discard any clams that do not open).
- Reserve 6 to 8 clams in the shell for garnish; set aside. Remove shells from remaining clams over fine-mesh sieve lined with damp cheesecloth set over a bowl. Add clams to bowl with juice; set aside.
- In large pot of boiling salted water, cook vermicelli for 3 minutes or until al dente; drain well. Meanwhile, return sauté pan to stovetop; add olive oil and heat over medium heat. Stir in garlic and red pepper flakes; cook for 1 minute or until garlic is softened. Add tomatoes and reserved clam juice; cook over medium-low heat for 2 minutes. Stir in clams; season with salt and pepper to taste.
- Add vermicelli to sauté pan; reheat slowly, mixing well. Stir in parsley. Transfer vermicelli to serving platter and garnish with reserved clams in the shell. Serve hot.
Recipe provided by Chef Mary Ann Esposito
Wild Rice and Roasted Squash Salad:
- Preheat oven to 400°F. Line baking sheet with parchment paper.
- Halve squash lengthwise; scoop out seeds. Slice halves crosswise into 1/2-inch thick slices; place in large bowl. Drizzle with olive oil and maple syrup; sprinkle with salt and pepper. Toss to coat.
- Arrange squash in single layer on prepared baking sheet and bake for 18 to 20 minutes or until golden brown and tender; set aside. Let cool slightly, and remove peel, if desired.
Maple Dressing:
- Meanwhile, in small bowl, whisk together maple syrup, apple cider vinegar, olive oil, shallot, mustard, salt and pepper.
- In large bowl, combine wild rice, dried cherries and pecans. Toss with Maple Dressing. Stir in spinach and squash. Garnish with goat cheese (if using).
Tip: To cook wild rice, place 1/2 cup of wild rice in saucepan; pour in enough cold water.
- Place porcini and wine in microwaveable glass measuring cup; cover with plastic wrap, leaving vent. Microwave on high for 4 minutes or until bubbling. Set aside.
- Heat 1 tbsp oil in large sauté pan set over high heat; cook half of the turkey, turning, for 5 minutes or until golden brown on both sides. Transfer to tray. Repeat with 1 tbsp oil and remaining turkey; add to tray.
- Add remaining oil, brown mushrooms and garlic to pan; stir well. Reduce heat to medium; cover and cook for 3 minutes or until mushrooms release liquid. Uncover and cook for 3 minutes or until browned.
- Meanwhile, line fine sieve with coffee filter; hold over pan and drain porcini so wine flows into pan. Cook, uncovered, for 4 minutes or until alcohol evaporates.
- Rinse porcini mushrooms and cut into slivers; stir into pan along with tomatoes, salt, red pepper flakes and reserved turkey. Cover and bring to simmer; reduce heat and simmer gently for 10 minutes or until the turkey is coooked through and no longer pink in center.
Recipe Provided by Chef Sharon Sanders
- Cut tenders in half lengthwise; cut out and remove white tendons. Cut strips into 1-inch pieces. Heat 2 tbsp oil in large sauté pan set over high heat; cook turkey, turning as needed, for 5 minutes or until well browned on all sides. Transfer to tray.
- Add remaining oil to pan; cook zucchini, turning once, for 5 minutes or until browned on both sides. Add to tray. Reduce heat to medium-low; stir onion and rosemary into pan. Cover and cook, stirring occasionally, for 5 minutes or until onion is caramelized. Add to tray.
- Add broth, 2 tbsp vinegar, 1/2 tsp salt, and pepper to pan; mix water with flour and stir into pan. Cook, whisking constantly, for 2 minutes or until thickened.
- Return turkey, zucchini and onion to pan; add apricots. Cover and reduce heat to simmer; cook for 5 minutes or until turkey is cooked through and no longer pink in center. Season with wine vinegar and salt to taste.
Tip: Just before serving, sprinkle this dish with pine nuts for extra flavor.
Recipe Provided by Chef Sharon Sanders
- Cook potatoes in large pot of boiling salted water for 10 to 15 minutes or until tender; drain and rinse under cold water. Set aside. Cook beans in boiling water for 3 minutes or until just tender; drain and rinse under cold water. Set aside.
- Place eggs in small saucepan; pour in enough cold water to cover and slowly bring to boil. Simmer for 6 minutes; drain and rinse under cold water. Peel and cut into quarters. Place potatoes, beans, eggs, tomatoes, cucumber, tuna, capers and olives in large salad bowl.
Dressing: In small bowl, combine olive oil, red wine vinegar, mustard and sugar; whisk together with a fork. To serve, drizzle dressing over salad; toss to mix well.
- Heat 2 tbsp oil in large sauté pan set over high heat; cook zucchini and green onions tossing frequently, for 6 minutes or until zucchini shrinks. Drain in colander. Press out excess water with large spoon. Return zucchini and green onions to pan. Add 1/4 cup bread crumbs and 1/2 tsp each salt and pepper. Let cool for 5 minutes, tossing frequently. Toss with egg.
- Preheat oven to 400°F. Grease 9-inch pie plate with oil. Press zucchini mixture in the bottom and up side of pan. Bake for 15 to 18 minutes or until golden. Sprinkle with 1/2 cup cheese. Top with tomato slices, overlapping slightly if necessary. Season lightly with salt and pepper. Sprinkle evenly with remaining bread crumbs, basil, remaining olive oil and remaining cheese.
- Reduce oven temperature to 350°F; bake for about 30 minutes or until the cheese is well browned. Let stand for 10 minutes before cutting.
Tip: The zucchini “crust” is very thick, but press it only up the side of the pie plate, do not be tempted to press it over the lip.
Recipe Provided by Chef Sharon Sanders
