{Cider Brined Smoked Turkey} It's the best!

Before we take off for Texas to celebrate Thanksgiving I wanted to post my favorite way to make turkey!

I've always thought that brining a turkey was the way to go.  It makes it so juicy but it's important to use a smaller bird (10-12 lbs).  If you need a bigger bird to serve more people really consider making 2 small ones.  This way of preparing the turkey is delicious but know up front that you'll want your turkey thawed and ready to go 12 hours in advance of cook time as you'll need 10-12 hours to brine.  Smoking the turkey also frees up oven space and who among us wouldn't wish for more oven space!  The end result is a juicy, smoky bird that has become a family favorite and a staple at every Thanksgiving!

{Cider Brined Smoked Turkey}
Adapted from Emeril Lagasse

Ingredients

• 4 cups reduced cider (Boil 8 c. fresh cider until concentrated and reduced by half)
• 4 cups hard cider
• 8 cups fresh apple cider
• 2 cups coarse salt, plus more for seasoning
• 1/2 cup dark-brown sugar
• 1 tablespoon black peppercorns
• 1 tablespoon whole allspice
• 4 cinnamon sticks
• 4 bay leaves
• 4 sprigs fresh thyme
• 4 sprigs fresh rosemary
• 4 sprigs fresh oregano
• 2 sprigs fresh flat-leaf parsley
• 1 gallon ice water
• 1 whole (10-to-12-pound) turkey, thawed completely
• 1 apple, cut into large chunks
• 1 onion, cut into large chunks
• 1 orange, cut into large chunks
• 1 stick butter
• One jar Turkey Seasoning Paste
• Wood chips for smoking

Directions

1. In a large stockpot, combine reduced cider, hard cider, fresh cider, 2 cups salt, sugar, peppercorns, allspice, cinnamon, and bay leaves. Bring to a boil over medium-high heat. Cook and stir until sugar and salt dissolve.  This should take about 3-5 minutes. Remove from heat; add herbs (thyme-parsley) and let steep for 5 minutes. Add ice water and let brine cool to room temperature.
2. Rinse turkey and remove the giblets and neck (set aside for gravy or stuffing if you want). Place turkey  and the brine in a large, food-safe plastic bag, set in a pot or pan to contain the liquid shape. Make sure the cavity of the turkey is filled and the bird is as submerged as possible. Tightly close bag and refrigerate 10 to 12 hours. If some of the bird is not covered in brine, rotate turkey occasionally to make sure it is evenly brined.
3. Remove turkey from brine and rinse well under cold running water; pat dry with paper towels. Be sure to remove any spices or herbs that may be stuck inside the cavity or in the wings.  Stuff the bird with the chunks of apples, onions, and oranges.
4. Preheat the grill to 250-300° using indirect heat (i.e coals off to one side or gas burners turned off on one end.  If you smoke the bird over direct flame, the skin will char and burn long before the bird is done).  Add wood chips to the charcoal or make a foil packet if using a gas grill.  If the smoke starts to diminish during the cooking process, add more chips or another foil packet.
5. Take 1/3 of the paste from the jar and smear all over and inside the bird.  In a small saucepan, melt the butter with another 1/3 of the paste and keep over low heat.
6. Place the bird on the grill (over indirect heat) and smoke until the internal temperature reaches 165-170°.  Baste the bird regularly with the melted butter/paste mixture.  The size of your bird and the temperature of your grill will dictate the amount of time that will take but about 20-25 minutes a pound with your grill at 250° is a good guide.
7. Remove the turkey from the grill and tent with foil.  Allow the bird to rest for 15-20 minutes before carving.

More on this seasoning paste...
A few years back my sister discovered what I call "turkey gold".  It's the Turkey Seasoning Paste from Williams Sonoma.  It's worth EVERY PENNY and is out of this world good!  It's made with grapeseed oil, sage, rosemary, thyme, orange peel, brown sugar, black pepper, salt, and paprika. 

Photo Source

Currently this is showing as unavailable online but my sister purchased a few jars in the store not too long ago.  If you want to give this a try, call your local store to see if there is any still in stock.  If you can't get access to the paste this year, please still give smoking the bird a try!

Here are pictures of the first turkey I made this way.  It was a big hit!

We will be enjoying this down in Texas on Thursday!  I hope you all have a wonderful and safe Thanksgiving!

{Creamy Chunky Tomato Soup}

I really love this time of year for several reasons one of which being the craving for cozy, warm comfort food.  Today was double coupon day at our grocery store and on my way there I decided tonight would be a great night for a big pot of soup.  Mike has been craving grilled cheese lately so I decided to pair that with some tomato soup.  Below is the recipe I threw together.  I hope you enjoy!

{Creamy Chunky Tomato Soup}
serves 4

• 1 tbsp. butter
• 1 tbsp. olive oil
• 1 small onion, chopped
• 2 cloves of garlic, minced
• Salt & Pepper
• Basil (two  cubes Dorot or 1 tsp. dried)
• 28oz can crushed tomatoes (recommend Muir Glen crushed tomatoes w/ basil)
• 14oz can crushed tomatoes (recommend Muir Glen crushed fire roasted tomatoes)
• 1 1/2 c. half & half
• 2 tsp. sugar
• 2 tbsp. port wine

Melt the butter and olive oil together in a soup pot over medium heat.  Add the onion, garlic, salt and pepper.  Saute for 5-7 minutes until the onions are translucent and fragrant.  At this point add in the basil. I found this product at Trader Joes that I love!

Onions, garlic, and basil

Dorot chopped frozen basil cubes from Trader Joes

It's chopped frozen herbs stored in convenient little cubes.  I used two cubes and warmed them right in with the onions.  If you don't want to use the frozen cubes you could use dried basil as well.

Add in the 2 cans of tomatoes, reduce heat to low, and simmer, covered, for 15-20 minutes.  Uncover and add the remaining ingredients and stir.  Serve with a toasty grilled cheese sandwich!

{Guinness Bacon Shepherds Pie}

This past week there was a great deal at the grocery store and we got 1lb of ground beef for free.  I've been leaning towards making a shepherds pie out of it and today was perfect since it was so cold and rainy.  Below is my interpretation of a recipe that inspired me.  Hope you like it!

{Guinness Bacon Shepherds Pie}
Adapted from Rachel Ray

• 1 c. Guinness
• Fresh thyme sprigs
• 4 slices bacon, chopped
• 1 lb ground beef
• 1/2 c. each: diced carrots, peas, and diced onions
• 1/2 tsp. fresh thyme
• 2 tsp. dijon mustard
• 2 tbsp. butter
• 2 tbsp. flour
• 1 c. beef stock
• 1 tbsp. Worcestershire sauce
• 2 c. mashed potatoes (I had frozen sliced potatoes that I heated and mashed with warm milk and butter.  You can use instant or make them homemade.  I just did what was easiest.)
• 1/4 c. crumbled gorgonzola cheese
• Salt & Pepper
• Smoked Paprika

Heat oven to 375°.

Start with the Guinness and a few sprigs of thyme in a small saucepan.  Heat to low boil and reduce by half.  The goal here is to concentrate the beer flavor.  While the Guinness is boiling chop the bacon and brown in a large skillet.  Once browned, move to a plate lined with paper towels and set aside.  Once the Guinness has reduced down remove the thyme sprigs and place in a large measuring cup or bowl with the beef stock.

In the large skillet you sauteed the bacon in, brown the ground beef.  Half way through cooking the beef (while there is still some pink) add the carrots, peas, onions, and thyme.  Add the mustard and stir. Saute on medium while you make the gravy.

In the dry saucepan where you reduced the Guinness, melt the butter.  Once the butter has melted whisk in the flour.  Cook over medium for 2-3 minutes.  You will use this to thicken the gravy but want to cook the raw flour flavor out.  After 2-3 minutes slowly whisk in the Guinness and stock.  Add the Worcestershire sauce. Simmer on low until its thickened.  Taste and season with salt and pepper if necessary.

Transfer the gravy to the meat and vegetable mixture and add half the bacon.  Turn skillet down to low while you make the potatoes.

To the mashed potatoes add the crumbled gorgonzola and salt and pepper to taste.

Scoop the meat mixture into an oven proof casserole dish coated with cooking spray.  I used a small oval baker.  You could also use an 8x8 or 9x9.  Don't go too large or you will have too much surface area and not enough potatoes to cover it. Top with the mashed potatoes and spread them to cover the beef mixture.  Place in the oven for 15-20 minutes or until warmed through.

Before serving top with the rest of the bacon pieces and a few sprinkles of smoked paprika.

Enjoy!

Ingredients

Guinness reducing with thyme

Ground beef and veggies

Finished!