Turkey

12 lb fresh turkey

Remove neck and giblets from cavity. Reserve for sauce. Rinse cavity thoroughly. Pat dry. Fold and secure wings under body.

Maple Cider Brine

2 gallons apple cider
2 ½ cups organic sea salt

2 cups maple syrup

1 bunch thyme
¼ cup freshly cracked black pepper

1 tsp. ground pickling spice

Combine all ingredients in large pot. Heat to 160°F. Do not boil or it will harm flavor. Remove from heat. Cool to room temperature. Place turkey in brine in non-reactive container (or plastic bucket). Place heavy platter on top of turkey to keep turkey submerged. Refrigerate 12 hours. Remove turkey from brine. Pat dry.

Spice Rub

2 Tbsp. fennel seeds

2 Tbsp. mustard seeds

2 Tbsp. ground dried orange peel

1 Tbsp. fleur de sel

1 Tbsp. togarashi pepper mix

1 Tbsp. dried thyme

1 tsp. ground cumin

Process fennel and mustard seeds in coffee grinder to powder stage. Combine with remaining ingredients. Rub mixture into turkey.

Smoking the Turkey

Place turkey in smoker breast side down. Cover with green lettuce leaves, to prevent from drying out. Whole turkeys should cook 20 minutes per pound at 325°F, until internal temperature at thickest part of thigh reaches 160°F when tested with meat thermometer.

Preserved Fig Cranberry Relish

1 2/3 cups ruby port

1 cup light brown sugar, packed

8 dried black Mission figs, stemmed, chopped

¼ tsp. ground black pepper

1 stalk lemongrass, split

1-12 oz bag fresh cranberries

¾ cup sugar

Combine first 5 ingredients in medium saucepan. Bring to boil. Stir until sugar dissolves. Reduce heat to low. Simmer 10 minutes. Remove lemongrass. Add cranberries. Cook over medium heat until liquid is slightly reduced and berries burst. Stir occasionally, about 6 minutes. Cool. Transfer sauce to bowl. Chill until cold. (Can be prepared 1 week ahead. Cover. Keep refrigerated.)

Black Muscat Sauce

** reserved neck and giblets, chopped

2 Tbsp. olive oil

¼ cup minced shallots

½ tsp. finely chopped fresh thyme

3 Tbsp. sweet butter

2 Tbsp. flour

1 cup chicken stock

½ cup black muscat

2 Tbsp. sherry vinegar

¼ cup diced sun dried apple

** sea salt and freshly ground black pepper

Heat olive oil in heavy skillet over high heat. Roast neck and giblets five minutes. Add shallots and thyme. Add 2 Tbsp. butter. Sprinkle in flour. Stir to combine. Pour in chicken stock, black muscat and sherry vinegar gradually, stir constantly. Bring to boil. Reduce to spoon coating consistency. Strain through fine sieve. Return to pan. Add sun dried apples. Finish with 1 Tbsp. butter. Season to taste with sea salt and freshly ground black pepper.

The Smoker

• The container you smoke the turkey in should be designed for hot smoking.
• Soak 2 cups maple wood chips in water, so they don't ignite. When saturated, drain well.
• Light charcoal. Heat to red hot with gray ashes.
• Top with maple wood chips.
• An oven thermometer is needed to regulate the temperature to make sure heat stays at 325°F