November 12, 2010

Recipe from Good Things Utah!


Hi all!  Sam and Ryan did a demo this morning on Good Things Utah and wanted to share the recipe with everyone!  Here's a bit about it from Ryan: "This recipe requires a significant commitment of time and effort, but the reward is absolutely delicious.  In other words, this recipe is perfect for the holidays or other times when you want something special to share with family and friends." Perfect timing, right?  And now, on to the recipe!

Ryan Crafts’ Sage Smoked Turkey with Chipotle Cranberry Relish Relish 16 ounces fresh cranberries 1 ½ cup brown sugar ¾ cup cider vinegar 4 ounces chipotle chili peppers in adobo sauce 2 cloves of garlic salt Combine cranberries, brown sugar, vinegar, chipotles, and garlic in food processor and pulse until coarsely chopped. Over a medium-high heat bring mixture to a boil.  Reduce heat to low.  Stirring often, reduce for approximately seven minutes.  Salt to taste. The relish can be served immediately or cooled and stored in the refrigerator for up to five days for later use.  If you choose to make this ahead, simply warm again before serving. Brine Dry Rub 14 cups water                    1 cup brown sugar 2 cups white wine            2 tablespooons dried sage 1 cup kosher salt               1 tablespoon fresh ground black pepper 1/2 cup honey 4 ounces fresh sage Mop 1 cup white wine ½ cup olive oil For the brine, begin by finely chopping the fresh sage.  Combine the sage with all the other ingredients in a pot over a high heat.  Stir until the salt and honey are completely dissolved. Remove from heat and allow to cool. Once cool, submerge the turkey in the brine in a non reactive container.  Keeping cool the entire time, leave the turkey in the brine for five to six hours. About an hour before you’re ready to start cooking, remove the turkey from the brine and allow it to come up to room temperature. While the turkey is sitting, prep your smoker or barbecue, bringing the temperature to approximately 220 degrees. Mix the dry rub and apply to the surface of the turkey. Cook the turkey with an indirect heat source and lots of wood smoke for approximately seventy-five minutes per pound and at least 4 hours.  The turkey should measure a 165 degree internal temperature when finished. While cooking, brush the surface of the turkey with the mop every thirty to forty-five minutes, depending on the type of smoker or barbecue you use.  Mop the turkey more frequently during the later half of the cooking time. When the turkey is finished smoking, allow it rest for fifteen to twenty minutes before carving and serving. Serve the turkey with cranberry chipotle relish on the side. Enjoy.

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