brined and smoked turkey

1 day +

1 fresh turkey, free range and local, of course
8 quarts water
2 cups kosher salt
1 cup honey
3/4 teaspoon fresh ground pepper
12 garlic cloves, peeled
2 bunches fresh thyme
1 bunch fresh sage
32 ounces chicken stock
2 lemons
2-4 teaspoons olive oil

remove the bag of giblets and neck from turkey. rinse and blot dry. in a large bowl, mix salt, honey and water until dissolved.

line a large stock pot with a large, plastic oven bag, place turkey standing up in bag in pot. pour honey/salt mixture over turkey. add half of the herbs and all of the garlic to pot. add chicken stock. i usually gather the bag above the top of the turkey with one hand while pouring the last of the stock in to the bag through the hole where i have gathered it. it will be very full so have your twisty tie ready to seal off the bag.

refrigerate the turkey in the pot for 12-18 hours. brining for more than 18 hours may make it saltier than you like. i have done it for up to 30, and it was pretty salty toward the outside of the bird.

**we use a traeger smoker and applewood pellets** turn smoker on high for 20 minutes to preheat.

remove turkey from brine and pat dry. discard brine. rub skin with olive oil. sprinkle with pepper inside and out. place remainder of herbs inside the turkey cavity. i also chop some up and place it under the skin. squeeze lemons over top and place in cavity.

lower smoker to "smoke" setting and place turkey breast side up on grill. smoke about 30 minutes per pound at 235 degrees until you reach an internal temperature of 170 degrees at the breast and 180 at the thigh. for more info on the smoking process please check here.

allow bird to rest for 15 minutes before carving to ensure the juiciest bird. yum!

taco soup

2 pounds ground turkey or 1 pound of tvp or veggie crumbles + extra beans
2 cups diced onions
2 15 ounce cans pinto beans (with juice)
1 15 ounce can kidney beans (with juice)
2 cups corn kernels
1 14 ounce can mexican stewed tomatoes
1 14 ounce can tomatoes with green chilies
2 4 1/2 ounce cans diced green chilies
1 4 ounce can sliced black olives, drained
1 package taco seasoning mix
1 package ranch seasoning
sour cream, grated mexican cheese, tortilla chips, jalapeños for garnish

brown the ground turkey or veggie crumbles and onion in a large skillet. transfer to a stock pot or crock pot. add remaining ingredients and let sit for as long as possible. if you need it in a hurry, simmer for 30 minutes. the longer you let it sit, the better it gets, so if you can make it in the morning or night before and throw it in the crock pot in the AM, it will be lovely by dinner time.

I adapted this from one of Paula Deans recipes. Although, I try to be a little healthier than most southern cooks, i still have roots in alabama and some of her recipes are hard to pass up!

curried turkey green apple burgers

25 minutes

1 pound ground turkey (93/7 is what i use)
1 granny smith apple, diced
1 teaspoon poultry seasoning
1 teaspoon curry powder or kitchen king
2 tablespoons extra virgin olive oil
4 tablespoons fat free mayo
1 teaspoon minced chipotle (or fresh jalapeno) peppers
whole wheat buns, toasted (wild oats buns are the best!)
lettuce, tomato, onions, sprouts (whatever suits you)

combine first four ingredients and form in to four our five patties. heat a large skillet over medium heat. once hot, add oil. cook patties 3-4 minutes per side. while the burgers are cooking, combine mayo and peppers in small bowl and toast buns. place a tablespoon of dressing and whatever other garnish you like on the toasted bun. add the burger and enjoy. i serve this with sweet potato wheels or a salad.

this is a recipe that i got from zorba pastor's "to your health" on npr about 5 years ago. it has remained a staple in our house ever since..well, in the times that we have been meat eaters! yum yum.