This time of year involves numerous celebrations with some very common and connected themes. Giving thanks for what nature provides and the hard work that people do to keep societies moving forward as well as celebrating/appreciating family and community are often the central messages of festivals all over the world from September through November. From Canada to Korea, cultures take a moment to express gratitude for this season of life, and while the modes of celebrations have their own unique nuances, a certain connectedness of humanity exists in our need to be grateful.
With a world that just seems to keep getting faster, it does seem hard at times to step back to see the big picture. While my Thanksgiving may look unlike another’s celebration, my viewpoints may be different and my goals may not align with theirs, we are all entering a time of year when we, as humans, can gather to express similar sentiments of gratitude the world over.
Plato reminds us that, “A grateful mind is a great mind which eventually attracts itself to great things.”
This Thanksgiving consider exploring a new flavor or tradition as a symbol reminding us that what makes us different is, in fact, what makes us great! And … certainly, if social media deems infusing Thanksgiving with worldwide flavors as a top trend this holiday, then we must get the gratitude and new flavors flowing!
The below recipes are intended for 6-8 guests.
Turkey brine/prep
5-6 lbs. boneless turkey breast
3 cups grapefruit juice
1 gallon cold water + 1.5 lbs. ice
4 tbsp. dried oregano leaves
2 sprigs rosemary
5 cloves fresh garlic minced
1.5 cups kosher salt
2 cups brown sugar
3 tbsp. peppercorns
3 bay leaves
Combine all ingredients, except for the water, in a saucepan, and gently simmer on the stove for approximately 10 minutes on medium-low heat. In a large plastic container filled with ice, pour over hot brine to quickly cool, and add remaining cold water. Once the brine is cooled, add the turkey breast to the brine, and let stand overnight. Meanwhile continue with recipes below.
Mulled grapefruit simple syrup
3 cups grapefruit juice
2 cinnamon sticks
5 whole cloves
5 cardamom pods
1-2 stars anise
1.5 cups honey or agave
Combine all ingredients, except for the honey/agave, in a saucepan, and gently simmer on the stove for approximately 5 minutes on medium-low heat. During the last 2 minutes, stir in honey or agave until well incorporated. Set aside to cool, reserving 1 cup of the syrup for turkey injection.
Honey chipotle injection/glaze
1 cup mulled grapefruit syrup (from above)
1 stick unsalted butter, melted
3 tbsp. adobo sauce (or more for more additional spice)
Finishing ingredients
*4 lbs. squash, sweet potatoes, turnips, parsnips, etc.
*3 tbsp. olive oil
*Salt and pepper
*Favorite brand of reposado tequila
*3-5 limes
*Kosher salt
Steps to finish
Remove the turkey from the brine, towel off the brining liquid and discard any spices. Use the injection above to inject the breast evenly, reserving 1/3 cup of the injection liquid for final basting. Place the turkey breast in a disposable foil pan, and place on a 350-degree grill away from direct heat for about an hour.
Now it’s time to fix the roasted winter vegetables. Cut your favorite winter vegetables into ½-inch cubes. Toss with olive oil, salt and pepper, and roast on a cookie sheet in a preheated oven at 400 degrees. Stir occasionally until tender, and brown on all sides.
With 20 minutes left to go, use the remaining basting liquid to brush the skin and increase the grill temperature to 375 degrees. Once the turkey has browned the outside and the internal temperature is nearing 155, turn the grill heat off. Let the turkey finish cooking with grill lid closed. Once turkey reaches 160 degrees, pull from the grill, cover with a cheesecloth and let rest for 10 minutes. The final internal temperature should be 165 degrees.
Make batch margaritas. Fill a pitcher with ice. Squeeze juice from 4 limes, and add 8 oz. mulled grapefruit syrup (more for desired sweetness) and 12 oz. of your favorite reposado tequila. Stir vigorously, and serve with salt rimmed glasses.
Slice turkey, and serve over roasted vegetables. Drizzle remaining honey, chipotle butter over the dish, and enjoy!
About
Lincoln Land Community College offers credit programs in Culinary Arts, Hospitality Management and Baking/Pastry, and non-credit cooking and food classes through LLCC Community Education.
Cooking or food questions? Email epicuriosity101@llcc.edu.