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

Mushroom Bread Pudding
serves six

1 - 1 lb loaf Hawaiian bread, crust removed, cut into 1-inch cubes
1 lb shiitake mushrooms, sliced
1 lb portobello mushrooms, diced
3 large leeks, white part only, washed, minced, patted dry
¼ cup shallots, finely chopped
2 Tbsp. butter
¼ cup olive oil
½ cup white port
5 eggs
3 cups heavy cream
1 Tbsp. chopped parsley
1 Tbsp chopped chervil
1 tsp. chopped thyme
2 Tbsp. porcini powder
** sea salt and freshly ground black pepper
Preheat oven to 350°F. Butter baking dish with 1 Tbsp butter. Heat olive oil in heavy skillet over high heat. Sauté mushrooms 2 minutes until liquid evaporates. Season with sea salt and freshly ground black pepper. Remove from skillet. Set aside and combine with brioche. Place shallots and leeks in skillet with remaining 1 Tbsp butter. Cook over medium heat without browning. Deglaze pan with white port. Reduce by half. Pour in cream. Bring to boil. Remove from heat. Set aside. Let cool. In separate mixing bowl beat eggs until well combined. Pour in cream, herbs and porcini powder. Season with sea salt and freshly ground black pepper. Place mushrooms and brioche into baking dish. Pour egg and cream mixture over top. It is very important that all of the bread is saturated with the custard. Cover tightly with foil. Bake at 350 F 30 minutes or until set.

Turkey Trivia

1) What is the scientific name for the American wild turkey?
a) Meleagris Gallopovo

2) Annually, how much turkey is consumed (per capita) in the U.S.?
b) 19 pounds

3) What is a female turkey called?
b) Hen

4) What is a baby turkey called?
d) Poult

5) Resting a hen for a second laying production is called a:
c) Molt

6) What is the bright red appendage at the neck of the turkey?
a) Wattle

7) What is the most popular form of eating turkey?
b) Sandwich

8) The National Turkey Federation declared what month "Turkey Lovers' Month"?
b) June

9) What is the main ingredient in turkey feed?
b) Corn

10) What is the average body temperature of a turkey?
c) 103°F

11) At maturity, turkeys have how many feathers?
c) 3500

12) What kind of noise do hens make?
b) Click

13) Which state produces the greatest number of turkeys?
c) North Carolina

14) What is a large group of turkeys called?
d) Flock

15) How many toes does a turkey have on each foot?
c) 4

16) What is a male turkey called?
a) Tom

17) What is the name for the dark feathers located on a turkey tom's chest?
a) Beard

18) What is the name for the appendage that hangs over the turkey's beak?
d) Snood

19) How long does it take to raise a turkey for production?
b) 5 months