Sage Brined Smoked Local Turkey Recipe

Prepare the Brine

In a large pot, combine the water, kosher salt, brown sugar, garlic, black peppercorns, and sage. Heat until salt and sugar dissolve. Remove from heat and add ice to cool.

Brine the Turkey

Submerge the turkey in the brine and refrigerate for 12-24 hours.

Prepare the Turkey

Preheat your smoker to 225°F (107°C). Remove turkey from brine, rinse under cold water, and pat dry.

Smoke the Turkey

Place turkey in the smoker and smoke for about 6-8 hours, or until the internal temperature reaches 165°F (74°C).

Creamy Green Beans

Blanch green beans in boiling salted water for 3-4 minutes. Drain and mix with cream cheese, sour cream, garlic powder, salt, and pepper. Top with crispy onions before serving.

Roasted Brussels Sprout & Mushroom Salad

Toss Brussels sprouts and mushrooms in olive oil, salt, and pepper. Roast at 400°F (200°C) for 25-30 minutes. Drizzle with balsamic vinegar and top with parmesan.

Herb Stuffing

Sauté onion and celery in butter. Combine with gluten-free bread, chicken broth, sage, thyme, salt, and pepper. Bake at 350°F (175°C) for 30-35 minutes.

Buttery Smashed Potatoes

Boil potatoes until tender, about 20 minutes. Drain, then mash with butter, milk, salt, and pepper.

Pan Gravy

In a pan, whisk together turkey drippings, flour, and chicken broth over medium heat until thick. Season with salt and pepper.

Fresh Cranberry Relish

In a food processor, pulse cranberries, sugar, orange juice, and walnuts until finely chopped.