Best Thanksgiving Turkey & Cocktail

TODAY’S LESSON: Thanksgiving is the feast that Mother Nature generously provides  for us each year.  But traditional menus often leads to complacent redundant boring recipes that have lost touch with the vibrant flavors of nature of the field and forest.  Today we are elevating your Thanksgiving feast by combining special harvest flavors, at the peak of the season matched with your festive drink.  

START WITH YOUR MENU FLAVOR COMBINATIONS:  Every year our family comes up with a FLAVOR Theme, which my lovely wife and I, integrate through the Thanksgiving feast.  So lets start with a journey of Autumn Pairings with the base flavor integrated into the brine, combined for the basting glaze, and components of the gravy (sauce) garnishes.

Before you get all worked up and complicated: be calm and carry on with your own taste as your guide.

Start by selecting your favorite harvest fruit flavor:Apples, Pears, Cranberries,  Pomegranates,  Paw Paws, Persimmons, even figs, grapes, plums, peaches, and  apricots can be part of your fruity flavor combination.

Other harvest options are more savory if fruit isn’t your thing:  Mushrooms and truffles are great too with brandy, Armagnac, and cognac.

Next If you like match your spirits to compliment your fruit flavor: Calvados(Apple), Poire (Pear), Chambord (Red berry), Bourbon, Rum, Rye, Whiskey, and spirits of every fruit flavor.

Third add sugars to match that come in lots of finishes, white tastes white, turbinado is tan, toasty and earthy for pears and mushrooms, while light brown is nice and dark brown sugars play with spirits of similar colors.

Fourth Don’t forget the salt..white takes like white, quite boring. Kosher is better, sea salt starts to take like nature, Himalayan is the rage with the mineral flavor tones, then there is red, black and all kinds that have collected their flavor from the micro organisms that live in that level of salinity.

Last addition – Spice is nice such as cinnamon, ginger, vanilla, allspice, black pepper, coriander, cumin, paprika and more.  Please rehydrate the dry spices in hot water and allow to steep covered before going into a water brine system.  This will unlock flavor and smooth their powdery texture.

Felling nutty add garnishes of the Autumn nut family, Pecans, Walnuts, Almonds, Pistachios, Hazelnuts, Macadamias and more.

Top with the fun flavors of the herb family, Parsley, Sage, Rosemary and Thyme.  Try frying the stronger flavors to add crisp and mellow their bite for a final garnish on top. 

GET THE PARTY STARTED!

Now turn those base ingredients into a flavor map for a matching cocktail that rocks!

For todays recipe we will take the apple cider from the curing brine, maple syrup and bourbon from the basting mixture, and cinnamon from the pecan crispies to make a cocktail.  It’s rich Autumn flavor is a perfect refresher from the bright red flavors of the pomegranate sauce.

BACK TO THE COOKING

WHY TURKEY FOR THANKSGIVING?  The first Thanksgiving references native fowls and birds on the menu.  Wild turkeys were abundant in areas of early colonial settlements with a size that could make an impressive centerpiece of the family harvest celebration. They were easy to raise and an affordable meal compared to cows that also provided milk and chickens eggs of the day, 

WHERE DID TURKEYS COME FROM?  Turkeys originated in North America about 20 million years ago, being domesticated 2000 years ago by the indigenous people.

WILD VS DOMESTIC?  There are about 6.5 million wild turkeys in America, with a wonderful balance of leg to breast meat.  They take about 8 months to maturity and live an average of about 10 years.  They are related to grouse and pheasants.

Domestic turkey population is around 240 Million in the USA, with 46 Million landing in the center of Thanksgiving.  They grow quickly in 5 to 7 months while heirloom breeds take a couple of months longer.

PICKING YOUR BIRD:  Start with the right size; get about 1 pound of raw turkey per person you plan to serve for up to 14 pounds of bird.  Best size bird is 12 to 14 pounds they cook faster.  

On larger turkeys there is more meat so plan on 3/4 pound per person.  Larger birds over 15 pounds tend to be harder to have the breast moist and the legs fully cooked at the same time.

FRESH RULES:  Fresh birds are juicier since they have not lost crucial moisture through the freezing process.  Frozen birds often have moisture injected to help make up for what they loose during freezing and thawing.  

PICKING YOUR PAN:  The pan you roast the turkey in is just as important as the bird.  Select a heavy metal pan that actually fits in your oven, not those flimsy aluminum foil guys.  The light weight aluminum guys are handy but may tend to warp or bend under the weight of the beast thus spilling dangerous hot cooking juices and fat.  Still doing the aluminum pan, double it up for safety.

OVEN CONGESTION with all your side dishes, I prefer an electric counter top roaster for the low and slow.  I start the turkey in the oven for color then into the roaster for low and slow.  The oven is wide open to cook all the side dishes.

STUFF ME:  I am not a fan of cooking the stuffing inside the turkey.  As the turkey cooks it does release juices into the stuffing which may contribute flavor, but the stuffing needs to reach an equally safe temperature to kill any bacteria from the bird.  To achieve this internal 165 degrees F, the meat of the turkey is overcooked.  It is safer to cook your stuffing separately, then add the juices from the roasting pan for the additional flavor kick.

TRUSS ME:  I prefer to go the simple trussing method.  First fold the wings back and then under the neck of the bird in a relaxed pose.  Often the turkey comes with a retainer to hold the legs bones crossed in place, but if not simple use cooking twine to secure in place.  If you want a surgeon like  truss watch Alton Brown to  show you how  @ https://www.youtube.com/watch?v=auQB7D_xB0I

TEMP ME – THE THERMOMETER:  Break down and do it – get a new instant thermometer that you can trust.  The digital ones are great to take the guess work out especially when you start nipping at that holiday cheer.  Remote thermometers are great so you can watch your phone app rather than opening the oven all the time.

BRINE ME FOR MOIST TEXTURE: For the best turkey texture, especially with the leaner birds of today, you must brine it.  Curing brines draws moisture and spices into the flesh of the turkey, enhancing the speed of cooking and keeping it very moist for eating.  Once you have tried the cured brine  turkey you will never go back.

Curing brine basics(remember this proportion):

1 gallon liquids to 1 cup sugar or 1 cup salt+ spice is nice Allulose/Monkfruit/Stevia replacement

Liquids can be water, cider, juice, coconut amino acids, soy sauce, other sauces, BUT AVOID ACIDS such as wine, vinegar and such as they coagulate the protein structure making it tough.  Add spice to a cup of the hot liquid, allowing to steep to release their flavor prior to adding to the total brine.

Place the turkey breast side down in a large container that closely holds, the bird and the brine and fits in your refrigerator.  Refrigerated curing time is from 24 to 48 hours depending on your taste.  More than 48 can get a little salt. 

PREPARE THE SKIN:  For a crisp golden skin, rub the turkey all over with softened butter or olive oil depending on your own taste preferences.  Season with salt and pepper.  The butter will melt in the oven and enhance the browning of the skin.  The basting that follows will prevent the skin from burning.  

TRICKS OF THE TRADE:  Basting the turkey every 30 minutes not only enhances the flavor but keeps the bird moist.  I prefer using a mixture of your cocktail to share with your turkey, why not share?  The sugars (and substitutes) help crisp the skin and the alcohol flavors and cooking aromas are great!

WHEN IS IT DONE?  The turkey is ready when your new instant thermometer is inserted into the thickest part of the thigh to the bone, and it just starts to reach 165 degrees F.  Remove from the oven and allow to rest before carving, at least 20 minutes.  If you are waiting longer, tent the turkey with foil to keep warm

SOME NEW HARVEST FLAVORS – These are best right now!

Pecans-Native to North America, these special nuts are harvested each fall but their delicate sweet flavor becomes oxidized within months.  Most other firmer meat nuts improve in flavor and texture after some cool winter aging.  These are truly a Thanksgiving nut.

Pomegranates – Native to arid areas of the Mediterranean and western Asia, these crimson beauties have a thick dry skin to protect ruby colored fruitlet gems.  Cut in half on the equator, then slowly turn inside out to release the fruitlets.  Fresh fruits last under cool cool storage for only a couple of months so enjoy now.

Brown rich flavors of apple cider, maple syrup and bourbon.

CRUNCHY PECAN & POMEGRANATE ROAST TURKEY

With Bourbon, Maple & Apple Cider Cocktail 

Make 10 to 12 generous servings of 42 grams protein and 2 grams fiber each with 

around than 15 grams carbohydrates (using sugars less if using sugar substitutes)

Prep time 30 minutes / Cure time 24 hours / Cook Time 3 to 4 hours

One fresh turkey, about 14 pounds (C=0g)(P=40g per 6 oz serving)

For the curing brine

1cup light brown sugar (substitute Allulose)

(C=0g as only a small amount is absorbed)

1cup sea salt (C=0g)

1gallon apple cider or water (C=0g)

1/4cup black peppercorns (C=0g as they are removed before cooking)

1/4cup whole allspice, cracked (C=0g as they are removed before cooking)

6Cinnamon sticks (C=0g as they are removed before cooking)

For the roasting

1tablespoons freshly ground black pepper (C=4.1g)

4tablespoons of softened butter (C=0g)

1bunch of rosemary for the cavity (C=0g)

For the basting

1/4cup Bourbon(C=0g)

1/2cup maple syrup (C=60g)

2tablespoons pure Vanilla extract (C=.6g)

For the pecan garnish 

1 egg white (C=1g)(P=7g)

2tablespoons turbinado sugar (substitute Allulose) (C=24g)

1teaspoon sea salt (C=0g)

1teaspoon ground cinnamon (C=2.1g)

1/2teaspoon ground allspice (C=.7g)

1/2teaspoon ground Tellicherry pepper (C=.8g)

1cup Pecan halves (C=8g)(P=12g)(F=12g)

For the sauce

1cup Pomegranate Concentrate (C=30g)

1cup dry red wine (C=3.6g)

1cup Pomegranate seeds (C=24g)

1/4cup snipped fresh chives (C=.4g)

1bunch of rosemary for garnish (C=0g)

Thanksgiving Cocktail (per guest)

2ounces Bourbon (C=0g)

2dashes Pecan bitters (C-0g)

1ounce maple syrup (C=15g)

4 ounces apple cider (C=110g)

1cinnamon stick (C=0g)

Garnish – green apple slice, sprig of rosemary, sprinkle of pomegranate seeds

In a large pot combine the light brown sugar (or allulose), salt and apple cider or water.  Bring to a simmer over high heat.  Turn off the heat and add the peppercorn, allspice and cinnamon.  Allow to cool.

Remove and discard the turkey pieces from the cavity.  Rinse the turkey inside and out under cold, running water. Select a large container that will tightly hold the turkey and pour the cool brine over.  Transfer to a refrigerate for 24 to 48 hours.  Remove the turkey from the brine and pat dry with paper toweling.  Keep refrigerated until ready to roast.

Preheat the oven to 475 degrees with the rack in the lower third of the oven.

Sprinkle the cavity of the turkey with the rosemary.  Truss the bird with kitchen twine to secure the legs together.  Fold the wings behind the neck.  Secure the neck skin to the back with toothpicks, if necessary.  Rub the entire surface of the bird with the butter.   Place the turkey, breast side up, on a rack in an oven proof roasting pan.  If you are using a remote thermometer insert it now into the thickest part of the breast or thigh.

In a small bowl, combine the bourbon, syrup and vanilla.  Reserve for basting.

Place the turkey into the oven, cooking until light tan, about 30 to 45 minutes.  Turn down the temperature to 325 degrees (or transfer to a countertop electric roasting pan).  Baste the breast and the legs of the bird about every 30 minutes until all the liquid is used.  Continue basting with the pan drippings until the turkey is done.  Check for doneness with an instant meat thermometer which will read 165 degrees and the juices run clear, about 3 to 4 hours.  Remove from the oven and allow to rest about 20 minutes before carving to allow the juices to settle.

Meanwhile, prepare the pecan garnish.  In a small bowl whisk together the egg white and 1 tablespoon of cold water.  In another bowl combine the sugar, salt, cinnamon, allspice and black pepper.  Add the pecans to the egg white mixing to thoroughly coat.  Transfer into a fine sieve and drain excess moisture away.  Add the moistened pecans into the spice mix tossing to thoroughly coat.  Spread the pecans across a parchment lined cookie sheet.  Bake in the oven at 325 degree until the spice mixture is lightly toasted and dried onto the nuts.  Remove from the oven and allow to cool.  (This can be made a day ahead, but hide them as they me eaten before your dinner!)

Prepare the base sauce.  In an acid resistant sauce pan combine the pomegranate concentrate and red wine, cooking over medium high heat until reduce to sauce consistency. Remove from heat and reserve until the turkey is done.  Collect the juices from the roasting pan in  a clear measuring cup.  Remove the fat from the juices and discard(or add to your stuffing).  Transfer the juices to a the sauce base and bring to a simmer over medium high heat cooking until reduce to sauce consistency.  Adjust the seasonings.  Remove from the heat, add half of the Pomegranate nibs, the chives and transfer to a sauce boat to keep warm until serving.

While the turkey is resting make the cocktail.  In a cocktail mixing cup with ice, add the bourbon, bitters, maple syrup and apple cider, stirring to combine and chill. Strain into a chilled cocktail glass (optional rim with cinnamon sugar), adding the cinnamon stick.  Garnish with the think slice of apple and rosemary sprig.  Sprinkle pomegranate seeds atop. Cheers!  Mock-tailing it this year drop the bourbon and it is still delicious.

Present the turkey sprinkled with the remaining Pomegranates and crispy pecans. Artistically garnish with the bunch of rosemary.  Serve the warm sauce on the side to serve over the turkey when carved.

Cooking Note:  If the roasting pan is dry and no liquids are obtained for the sauce, add two cups of light stock or water to the pan and heat if necessary to dissolve the pan drippings, then proceed with the recipe.

COOKING NOTE I: (C=0g)(P=0g)(F=0g)indicates the total carbohydrates, total protein & total fiber in grams for the ingredient listed.

© Jimmy Schmidt