- Season turkey all over with salt and pepper. Heat half of the oil in large Dutch oven set over medium-high heat; brown turkey in batches, adding more oil as needed, until golden. Using slotted spoon, transfer to plate; set aside.
- In same pan, cook onion, mushrooms, garlic, sage and rosemary for 7 to 10 minutes or until softened. Stir in 1 cup broth, and wine, scraping up any browned bits; bring to boil. Cook, stirring occasionally, for 12 to 15 minutes or until liquid evaporates. Sprinkle flour over vegetables and stir to combine; cook for 2 minutes. Gradually whisk in remaining broth.
- Stir in sweet potatoes; bring to simmer. Return turkey and any accumulated juices to pan. Cook, stirring occasionally, for about 45 minutes or until turkey is very tender and sauce is thickened. Add peas; cook for 2 minutes. Stir in cream and vinegar. Remove from heat. Garnish with parsley.
Tip: Stew can be made up to 3 days ahead, cooled, covered and refrigerated, then warmed gently before serving.
- Mix together ground turkey, bread crumbs, egg, 2 tbsp balsamic glaze, grated onion, mustard, Worcestershire sauce, garlic, salt, thyme and pepper. Divide into 4 portions; shape into 1/2-inch thick patties.
- Heat grill to medium heat; grease grate well. Grill for 6 to 8 minutes per side or until meat is cooked through and instant-read thermometer reads 160°F when inserted into center of burger. Top each burger with cheese slice; grill for about 1 minute or until cheese starts to melt.
- Meanwhile, brush onion rounds with olive oil; grill for about 2 minutes per side or until lightly charred and tender. Grill buns for 30 to 60 seconds or until lightly toasted. Assemble cheeseburgers in buns with lettuce, tomato, grilled onions and drizzle of remaining balsamic glaze.
Tip: Top burger with bacon if desired.
- Heat the oil in a 12-inch skillet on medium-high heat until it shimmers.
- Sear the reserved turkey neck, kidneys, and heart until golden brown on all sides, 3 to 4 minutes.
- Remove the turkey parts from the pan and discard.
- Lower the heat to medium low, add the shallots, and cook, stirring often with a wooden spoon, until softened, about 1 minute.
- Add the garlic and cook until just fragrant, about 30 seconds. With the heat on low, add the Madeira and cook, scraping up the brown bits from the bottom of the pan.
- Add the flour and stir until well combined, about 1 minute.
- Add ½ cup of the reduced cider, 1 tsp. salt, and ½ tsp. pepper, and whisk continuously until combined and beginning to thicken, about 1 minute.
- Raise the heat to medium, add ½ cup of the chicken stock, and whisk continuously until the mixture comes to a low simmer and begins to thicken, 1 to 2 minutes.
- Continue this process until all the chicken stock is used and the gravy thickens to your desired consistency.
- Serve with the turkey.
TIP: MAKE AHEAD
The gravy can be made one day ahead, stored in a covered container in the refrigerator, and gently reheated over a low flame, stirring continuously, adding more stock to loosen, if necessary.
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.
- 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
- Place turkey breast on cutting board. With sharp knife held horizontally and starting at rounded side, cut almost but not all the way through; open like book. Lay flat; using scaloppine pounder or heavy skillet, flatten to 1-inch thickness.
- Preheat oven to 375°F. Grease 13- x 9-inch baking pan with oil. Heat 2 tbsp olive oil in sauté pan set over low heat; cook garlic for 2 minutes or until fragrant. Add spinach, tossing to coat well; cover and increase heat to medium-high. Cook for 2 minutes or until wilted; drain any liquid.
- Scatter spinach over turkey. Season with salt; sprinkle with pepper and cheese. Starting at one short end, roll up. Tie with kitchen string at 3-inch intervals. Season all over with salt and coat well with oil. Place diagonally in prepared pan.
- Roast for 1 hour or until instant-read thermometer inserted in center reads 165°F. Transfer to cutting board; let stand for 15 minutes or until internal temperature rises to 170°F. Remove string and slice turkey.
- Meanwhile, pour any pan juices into microwaveable measuring cup; skim off fat. Pour 1/2 cup hot water into baking pan, scraping up any browned bits; add to measuring cup. Microwave for 1 minute; drizzle over turkey slices.
Tip:
- If the pan juices start to brown too deeply when roasting turkey, add scant amounts of hot water to pan.
- The turkey breast may be served as a sliced cold meat for a picnic or patio party. Roast and then cool the turkey; wrap well in foil. Refrigerate for up to 2 days; cut into thin slices and arrange in spiral on a serving platter.
Recipe Provided by Chef Sharon Sanders
