*Cider Brined Turkey & Roasted Veg

Autumn is here, the leaves are golden brown, mustard yellow and a rich hue of rouge. The air is perfectly musky and a festive supper is in order, mandatory in fact! Recently at the grocery mart I went looking for local-ish more seasonal ingredients. I try to eat seasonally the best I can however its rare I find fresh produce that really strikes my fancy. Although I still have not found those pomegranates I did find these turkey thighs. Its actually one of the first things in the meat department that I've seen thats very clearly marked "local". The package stated local Pennsylvania turkey thighs and I was instantly sold! To top off the greatness they were cheap! Cheap AND local is about the greatest combo I can ask for. I've seen natural this, free range that but normally its not really suitable for the families budgets. I shuffled through the store and picked up some brussel sprouts and asparagus and this delightful meal was born. 

Still surrounded by apples to some degree I decided to incorporate the apple into the turkey. Recently I saw an Everyday Food recipe for cider and apple turkey thighs and thats where my mind went immediately. The recipe's evolved a bit and I imagine with the addition of some cranberry sauce and mashed potatoes you could have an AMAZING thanksgiving dinner for a party of 2- brine whole turkeys and feed an army, everyone would be absolutely pleased.  I decided to brine the turkey and make a gravy, with the vegetables its a pretty fantastic treat that I can see myself eating any time of year, but this time of year it seems absolutely best!

Brine:

2 cups apple cider

1/3 cup sugar 

1/3 cup salt (or a bit less)

1/2 teaspoon whole allspice

3 bay leaves

4-6 turkey thighs

*water to cover

For Cooking:

2 tablespoons butter/oil

1 1/2 cups apple cider

1 tablespoon cider vinegar

*pepper

In a large air tight bag or plastic container combine brine ingredients and stir until combined. You can boil this mixture and cool it fully as well if you'd like. Place in the refrigerator 4-6 hours or overnight.

Preheat oven to 400 degrees.

Take turkey out of the brine, reserve a few tablespoons to put in the pot later if you'd like. I used it to season my liquid however if you use too much it could be too salty. Melt butter and/or oil in a large oven proof skillet or dutch oven. Sprinkle the turkey with pepper and brown on both sides. (about 4 minutes per side). Cover with apple cider and put on the lid. 

Bake for 1 hour to 1 1/2 hours. The temperature should read about 165 degrees. Remove from pan and tent with foil to keep warm and rest. Reserve the liquid for gravy.

1/2 teaspoon salt and pepper

2 tablespoons butter

2 tablespoons flour

braising liquid from the turkey

1 cup chicken stock or milk (as needed)

In the pan the turkey was cooked melt butter and slowly whisk in the flour. Cook 2-3 minutes to prevent a raw floury taste. Slowly whisk in all of the reserved cooking liquid and bring to a boil. Add chicken stock to thin out as needed until the gravy is your desired thickness. Season with salt and pepper to taste (about 1/2 teaspoon each if you did not add any brine liquid)

1 pound brussel sprouts

1 bunch of asparagus 

1-2 tablespoons extra virgin olive oil/butter

2 teaspoons fresh thyme

1/2 teaspoon salt 

fresh cracked pepper

red wine vinegar, candied or glazed walnuts

Drizzle some olive oil onto a cookie sheet/baking pan.

clean brussel sprouts and asparagus removing any hard or browned leaves from the sprouts and trim off approximately 2 inches from the bottom of the asparagus spears. You can tell where to cut them by holding the asparagus on both ends and gently snapping it. Where the asparagus breaks is where you should cut all the spears. Place in a single layer on the cookie sheet and sprinkle with thyme, salt and pepper. Roll around to coat with oil and seasoning. Bake 20-25 minutes until the vegetables are tender and lightly browned. 

To serve toss with walnuts or pecans and a few tablespoons of red wine vinegar (optional)