Rachael Ray

By joejudy

Ingredients

• 4 cups apple cider (1 quart)
• 1/4 cup kosher salt
• 1/3 cup brown sugar
• 3 bay leaves
• 1 teaspoon peppercorns
• A small handful of sage leaves
• A small handful of thyme sprigs
• A handful of parsley
• 1 large shallot or small onion, quartered
• 3 cloves crushed garlic
• 1 orange, sliced
• 7-8 pounds fresh turkey breast
• A few handfuls of apple or hickory wood chips (optional)
• Olive oil, for drizzling
• Salt and pepper
• 1 large butternut squash, halved, seeded and cut into slices 1/2-inch thick (skin left on)
• Olive oil cooking spray
• 1 bag fresh cranberries (12 ounces)
• 1 cup sugar
• Freshly grated nutmeg
• 4 tablespoons butter
• 24 sage leaves

Details

Servings 1
Adapted from rachaelray.com

Preparation

Step 1

For the brine, heat the ingredients in a saucepot to dissolve the sugar and salt, then cool completely.

Place the turkey in 2.5-gallon sealable plastic bag and add the brine. Let rest for several hours, preferably overnight.

If cooking on an outdoor grill or smoker, soak the wood chips. For a smoker, add the chips to charcoal briquettes or make a foil pouch for a gas grill. If using a conventional oven, set turkey on a metal rack placed over a rimmed baking sheet and pre-heat the oven to 325ºF. Heat a smoker or grill to 300ºF-325ºF.

For the squash, pre-heat the oven to 425ºF.

Boil the cranberries with sugar, a pinch of salt and 1 cup of water until they burst. Transfer to a dish and cool to room temperature.

boil