Maple and stout brined turkey
- 1 14-16 pound Turkey
- 1 cup kosher salt
- ½ cup maple syrup
- 1 tablespoon black peppercorns
- 1 tablespoon mustard seeds
- 6L water
- 2L ice cubes
- 1 bunch fresh thyme
- 1 ½ teaspoons chili flakes
- 2 Tall Cans of Red Rocket Stout by Sawdust City
- 1 Honey Crisp Apple, sliced
- ½ onion, sliced
- 1 cinnamon stick
- 4 sprigs rosemary
- ½ bunch of thyme
- 2 bay leaves
- 1 cup of water
- Olive oil
- Combine 2 L water, salt, maple syrup, black peppercorns, mustard seeds, and thyme, chili flakes in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.
- Combine the brine, four litres of water, two litres of ice and beer. Using a washed cooler or container, place the turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.
- Preheat the oven to 350F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.
- Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.
- Combine the apple, onion, cinnamon stick, and one cup of water to a small pot and bring to a boil. Add steeped aromatics to the turkey's cavity along with the rosemary, thyme, and bay leaves Tuck the wings underneath the bird and coat the skin liberally with canola oil.
Roast the turkey on lowest level of the oven at 350 F for 2 ½-3 hours. Insert a probe thermometer into thickest part of the breast looking for a internal temperature of 161 degrees. Let the turkey rest, loosely covered with foil for 15 minutes before carving.
Bourbon maple bacon stuffing
- ½ pound bacon, diced
- ½ cup butter
- 1 onion, diced
- 2 celery stalks, diced
- 1 garlic clove, minced
- 1 sprig rosemary, chopped
- 2 sprigs thyme, chopped
- 1 large loaf of sourdough, cut into cubes
- 4 eggs
- ½ cup of bourbon
- ½ cup chicken stock
- ¼ cup maple syrup
- Preheat oven to 350 degrees F. Lightly grease a 9X13 inch baking dish.
- Place the bacon in a large, sauté pan and cook over medium high heat until evenly brown. Drain on paper towels, preserving the bacon fat in a bowl.
- Using the same sauté pan, melt the butter over medium heat. Stir in the onions, celery and garlic. Cook until onions are soft and transparent.
- Stir the bacon, bacon fat, thyme and rosemary.
- Place the bread cubes into a large mixing bowl adding the eggs and bacon onion mixture and toss to mix evenly. Stir in the bourbon, chicken stock, using your hands to evenly mix the ingredients together. Spoon the stuffing mixture into the prepared baking dish, and pat down slightly.
- Bake for 40 to 45 minutes or until a knife inserted into the centre comes out clean.