PAIRS WITH:
Sunstone 2018 Pinot Noir, Santa Barbara County
INGREDIENTS
BRINE FOR TURKEY (12LB-14LB)
- WATER (3.5 GALLONS)
- GARLIC CLOVES (8)
- ROSEMARY SPRIGS (8)
- THYME (5 SPRIGS)
- BASIL (6 LEAVES)
- DRIED BAY LEAVES (4)
- ORANGE ZEST + JUICE (1 LG)
- MAPLE SYRUP (1 CUP)
- SALT (1 CUP)
MAPLE BOURBON LIQUID AND GLAZE: (LIQUID USED TO INJECT TURKEY)
- 3-4 CUPS BOURBON
- MAPLE SYRUP (1/2 CUP)
- BROWN SUGAR (1/2 CUP)
- THYME (3 SPRIGS)
TRUFFLE BUTTER:
- SOFTEN TRUFFLE BUTTER
- MEDITERRANEAN HERBS
TURKEY SPRIGS (AFTER BRINE)
- SPRIGS: THYME, ROSEMARY
STUFFING TURKEY: (IDEAS TO STUFF TURKEY, NOT REQUIRED)
- ONIONS (HALVES)
- ORANGES (HALVES)
- APPLES (HALVES)
- APRICOTS (HALVES)
- PEARS (HALVES)
- ROSEMARY
- THYME
- STAR ANISE
*LIQUID INJECTION NEEDLE, WOOD CHIPS, APPLE VINEGAR NEEDED FOR SMOKING TURKEY
DIRECTIONS
- 24 HOURS AHEAD: IN LARGE POT (16QT, ADD THE WATER AND INGREDIENTS FOR THE BRIND FOR THE TURKEY. STIR BRIND UNIL MIXED AND SALT IS ABSORBED. THEN ADD TURKEY INTO BRIND, BE SURE THE ENTIRE TURKEY IS IN THE BRINE MIXTURE.
- REFRIGERATE UP TO 24 HOURS. * COVERED WITH PLASTIC WRAP AND LID.
- MEANWHILE, MAKE AHEAD IF PREFER, MIX MAPLE SYRUP BOURBON THYME SPRIGS AND BROWN SUGAR TOGETHER IN SAUCEPAN REDUCE UNTIL SUGAR IS MELTED. AND SET ASIDE ONE CUP, REDUCE THE REMAINING TWO CUPS UNTIL THICK GLAZE WHICH IS. USED TO DRIZZLE OVER TURKEY WHEN SERVING.
- FOLLOW INSTRUCTIONS FOR SMOKER; IN THE WATER PAN ADD 2 TABLESPOONS APPLE VINEGAR AND USE APPLE SMOKED WOOD CHIPS. HICKORY IS NICE AS WELL.
- START THE SMOKER OR BBQ TO PRE- HEAT TO 130F AND THE TURKEY WILL COOK 6-10 HOURS DEPENDING ON TURKEY WEIGHT 12LB-14LB PREFERABLY FOR THIS RECIPE.
- REMOVE TURKEY FROM BRINE AND USING PAPER TOWELS DRY TO CLEAR THE MOISTURE FRIOM THE INSIDE OUT.
- THE MAPLE BOURBON LIQUID (FOR INJECTING INTO TURKEY SKIN) WHEN THE LIQUID IS COOL. * NEED INJECTION NEEDLE.
- SOFTEN BLACK OR WHITE TRUFFLE BUTTER (SET MOST ASIDE FOR TURKEY LATER, MIX IN MEDITERRANEAN DRIED HERBS. LIGHTLY RUB ON TURKEY, AND USE SPRIGS FO THYME + ROSEMARY (IF ADVENTUROUS USE SOME LAVENDER) UNDER SKIN OF TURKEY.
- STUFF TURKEY WITH ORANGES, APPLES, PEARS, STAR ANISE, ONION, GARLIC CLOVES, THYME AND ROSEMARY IF DESIRED.
- SMOKE TURKEY FOR 8-10 HOURS DEPENDING ON WEIGHT, AT 130F UNTIL TURKEY IS 180-200 INTERNAL TEMPERATURE.
- LET REST FOR ONE-TWO HOURS, AND THIN SLICE
- DRIZZLE AND TOP WITH THE MAPLE BOURBON GLAZE AND REMAINING TRUFFLE BUTTER.