TURKEY BRINE:
INGREDIENTS: Tacticalories Gobbler Bird Brine (www.tacticalories.com, follow instructions per lb. of turkey)

‍OR
1 gallon of water
1 gallon of ice
3 cups apple juice
2 stems rosemary
5 stems thyme
5 bay leaves
1 cup kosher salt
1 1⁄2 cups brown sugar
3 tablespoons peppercorns
2 onions, quartered

Take parts of a butchered turkey or a whole turkey and rinse well in cold water and place intowhatever vessel you are brining it in. Make sure you have enough space to place whatever youuse into the refrigerator.

PREPARTATION:‍

Split this recipe in 1⁄2 if using half a turkey.
Place all ingredients, except the turkey and onions into a big pot.
Bring to a boil then turn off the heat.
Add 1 gallon of ice and the sliced onions.
Let the brine cool, then add the turkey and soak overnight inside the fridge.After, remove the turkey from the brine and pat dry with paper towels.‍

HERB AND GARLIC BRAISED WILD TURKEY
INGREDIENTS:Butchered Turkey, this would include legs, wings, breast, thighs, etc.

4 tablespoons olive oil
2 tablespoons all-purpose flour
1/4 cup salted butter
3 garlic cloves, minced
1 teaspoon lemon juice
1/2 tablespoon honey
1/8 teaspoon ground thyme
1/8 teaspoon ground sage
Salt and pepper
1 tablespoon chopped fresh parsley, plus more for garnish
1 cup dry white wine

4 cups chicken stock or water
5 tablespoons unsalted butter, cut into pieces

PREPARATION:‍

Preheat oven to 350 degrees F.
Take the turkey pieces and sprinkle on all sides with flour mixed with 1⁄2 teaspoon each of salt and pepper.
Heat 2 tablespoons of oil in a large skillet over medium-high heat. Cook turkey, skin side down, until skin is browned and crisp, about 5 minutes. Transfer turkey to a large Dutch oven or roasting pan. Repeat with remaining 2 tablespoons of oil until all the turkey you have is browned.
To the skillet used to brown the turkey, reduce the heat to medium. Slowly add the wine, scraping to release and browned bits stuck to the bottom of the skillet, about 2-3 minutes. Add the stock, garlic, lemon juice, honey, thyme, sage, salt and pepper, and parsley. Let simmer for 5 minutes, then add the butter. Once butter is melted into the sauce, add to the turkey pan.Braise until the internal temperature reaches 165 degrees F, about 1 – 1 1⁄2 hours. Remove from the oven and let rest for 5-10 minutes. Remove the turkey from the pan, and slice thinly.

OPTIONAL:

‍To create a sauce with the turkey drippings, add drippings to a saucepan over medium heat.

Add a slurry of 1 tablespoon of water and 1 tablespoon of cornstarch (mix until creamy, no lumps) to thicken, and a little salt and pepper if needed. Then serve over the turkey.

Also, to the drippings, once the turkey is sliced, you can add back the turkey, so it stays nice and juicy before serving. When the sliced turkey is placed back in the juices, it will absorb even more flavor.

BROWNED BUTTER ORZO PASTA WITH SUNDRIED TOMATOES, KALE AND SAUTEED ZUCCHINI

INGREDIENTS:3 tablespoons butter
2 shallots, finely diced

2 zucchini, small dice
7 oz sundried tomatoes, oil drained and roughly chopped
1 cup kale, ribs removed and small rough chop
3 garlic cloves, minced
1 tablespoon fresh parsley, finely chopped
4 cups vegetable stock
2 cups orzo pasta
Salt and pepper
4 tablespoons freshly grated parmesan + 2 tablespoons for garnish

PREPARATION:‍

In a large skillet over medium heat, add 1 teaspoon of butter. Once melted, add the shallots and cook until translucent, then add the zucchini, garlic and sauté until al dente (firm with a crunch), and slightly browned on all sides. Set aside, do not to overcook. Wipe out the pan of any bits, so they don’t burn.

To the same pan, over medium heat, add 2 tablespoons of butter. Melt butter, keeping an eye on it as it cooks After a few minutes, it will start to foam and turn a tan color.

Stir in orzo pasta and continue to cook for a minute to coat the orzo well in brown butter.
Add the vegetable stock to the pasta and bring to a slight simmer. Cover the pot and cook for about 12-14 minutes or until tender and most of the stock is absorbed. Uncover.
Add the kale and sundried tomatoes to the pan. Cook for a few minutes until the kale begins to wilt and shrink in size.
Add the zucchini, garlic and shallot mixture, parmesan, salt and pepper to taste and remaining butter. Once stirred, the consistency should be thick and creamy.
If there is too much liquid, continue to cook, stirring frequently to prevent sticking.
Garnish with fresh parsley and the remaining grated parmesan cheese.

Enjoy!