All-star Thanksgiving tips

Pittsburgh Post-Gazette

MAPLE SYRUP-MUSTARD GLAZED TURKEY BREAST

It takes some planning, but brining your turkey makes the meat super-moist and tender. This easy recipe is flavored with apple cider and maple syrup and is for a half breast (about 3 pounds).

For brine and turkey

2cups apple cider

1/2cup maple syrup

1/2bunch fresh thyme leaves

2bay leaves

1/2cup kosher salt

1orange, cut into quarters

1whole bone-in, skin-on turkey breast (about 5 pounds)

For spice rub and glaze

2tablespoons unsalted butter

1teaspoon paprika

1/2teaspoon dry mustard

1/2teaspoon dried sage

1/4teaspoon granulated garlic

1/4teaspoon freshly ground black pepper

1/4cup maple syrup

2tablespoons Dijon mustard

For brine: In pot large enough to hold the turkey breast comfortably, combine 2 quarts water with cider, maple syrup, thyme, bay leaves, salt and orange quarters. Bring just to a simmer. Add 2 quarts ice water (about half ice/half water). Let come to room temperature. Submerge turkey in brine, cover and refrigerate overnight or all day (about 12 hours).

Preheat oven to 400 degrees. Arrange a rack in large roasting pan (a V-neck roasting rack is ideal, but any rack will work).

Remove turkey from brine, rinse well and pat dry. Loosen skin off turkey breast with fingers and rub butter under the breast skin. In small bowl, stir together paprika, dry mustard, sage, granulated garlic and pepper and rub all over the turkey breast. Set turkey on rack breast side up and roast for 30 minutes.

Meanwhile, in small bowl, stir together maple syrup and mustard. After 30 minutes, reduce oven temperature to 325 degrees and brush turkey with some of the glaze. Continue to roast, basting twice more, until meat thermometer inserted into the thickest part of breast reads 165 degrees, about 11/2 hours, depending on the size of breast. Let turkey rest on cutting board for 15 minutes before carving.

Serves 6, with leftovers.

CIDER-BRAISED TURKEY LEGS

Any leg person will love this braised turkey recipe. Note that turkey legs are big. In fact, some are so big that they won’t fit into a Dutch oven so use a 16-inch cast-iron skillet. The sauce is so tasty; save it to spoon over rice or potatoes.

2turkey legs (from one 15- to 16-pound turkey)

Coarse salt and freshly ground pepper

4slices thick-cut bacon, cut into 1/2-inch pieces

2tablespoons olive oil

2carrots, chopped

2ribs celery, chopped

2leeks, white and light-green parts only, sliced crosswise into 1/2-inch rounds

2tablespoons packed light-brown sugar

3sprigs fresh thyme

2sprigs fresh sage

2fresh bay leaves

2cups apple cider

1cup homemade or store-bought low-sodium chicken broth

Preheat oven to 300 degrees.

Rinse and dry turkey legs; season on all sides with salt and pepper. Set aside.

Place bacon in a large Dutch oven and cook, stirring occasionally, over medium heat until bacon begins to crisp, 3 to 5 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate and set aside.

Increase heat to high and add olive oil. Add turkey legs, skin side down, working in batches if necessary. Cook, turning, until turkey is browned on all sides, about 5 minutes per side. Transfer legs to a plate and discard all but 1 tablespoon of rendered fat from Dutch oven.

Add carrots, celery and leeks to Dutch oven and cook, stirring, until golden brown, about 5 minutes. Add brown sugar and cook until it begins to bubble. Add thyme, sage, bay leaves, and cider; bring to a boil and stir, breaking up any browned bits at the bottom of pan. Continue boiling until cider is reduced by half, about 5 minutes.

Add chicken stock and bring to a boil; reduce heat to a slow simmer and add reserved bacon. Return turkey legs to the Dutch oven, skin side down; cover and transfer to oven. Cook for 40 minutes, turn turkey legs, uncover, and continue cooking until legs are tender and starting to fall off the bone, 45 to 50 minutes more.

Transfer turkey legs to a serving platter. Skim fat from top of braising liquid and discard; season braising liquid with salt and pepper and spoon over turkey legs. Serve immediately.

Serves 4.

- Marthastewart.com