Sage Brined Smoked Local Turkey Recipe
Recipe information
Make Sage Brined Smoked Local Turkey in just 4h . Creamy Green Beans W/ Crispy Onions, Roosted Brussels Sprout & Mushroom Salad, Herb Stuffing, Buttery Smashed Potatoes, Pan Gravy, Fresh Cranberry Relish (Gluten Free Available)
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Ingredients
Turkey
Creamy Green Beans
Roasted Brussels Sprout & Mushroom Salad
Herb Stuffing
Buttery Smashed Potatoes
Pan Gravy
Fresh Cranberry Relish
Brining the Turkey
1. 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.
2. Brine the Turkey
Submerge the turkey in the brine and refrigerate for 12-24 hours.
Cooking the Turkey
Preparing the Sides
5. 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.
6. 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.
7. 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.
8. Buttery Smashed Potatoes
Boil potatoes until tender, about 20 minutes. Drain, then mash with butter, milk, salt, and pepper.
9. Pan Gravy
In a pan, whisk together turkey drippings, flour, and chicken broth over medium heat until thick. Season with salt and pepper.
10. Fresh Cranberry Relish
In a food processor, pulse cranberries, sugar, orange juice, and walnuts until finely chopped.
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