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TURKEY TIP: I make this same turkey every year for Thanksgiving.This is the best smoked turkey you will ever have.The brine mixture features buttermilk, which adds flavor and helps keep the meat tender and oh-so juicy. You need to start thawing the turkey about three days before you’re ready to use it (turkeys thaw at a rate of about five pounds per day). Don’t rush it.The turkey needs to be completely thawed in order for the brine to work correctly. — LEE VEILLON, HUMAN RESOURCES DIRECTOR, ROUSES MARKETS

LEE VEILLON’S Buttermilk Brined Turkey

WHAT YOU WILL NEED: 1 gallon buttermilk 1 gallon water 2 cups kosher salt 6 tablespoons of your favorite rub (I like Cajun Blast Seasoned Rub) 12-pound turkey

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HOW TO PREP: Pour buttermilk into 1-gallon pitcher. Add 1 cup salt and stir until dissolved (only so much salt will dissolve in a gallon of liquid, so we are going to do this in steps). Add the 6 tablespoons of rub and stir until well mixed. Transfer into a brining container (for a small turkey use a stockpot; for a larger one, use a 5-gallon bucket). Pour water into the 1-gallon pitcher and add the last cup of salt, stirring until completely dissolved. Pour it into the brine container, and stir again to mix. Now it’s time to submerge the turkey. Remove the packaging from the turkey; be sure to remove the neck, giblets and anything else that might be in the bird’s cavity. Lower the turkey into the brine and use a heavy plate, bowl or even a bag of ice to weigh it down and make sure it doesn’t float. It’s important that the turkey be completely submerged. The turkey must stay between 33 and 39 degrees Fahrenheit, so the fridge is the best place to keep it while it brines. Let the turkey brine for 10-12 hours, then rinse well under cold water, pat dry and set aside. SEASONING THE TURKEY: Lay the turkey breast side up and work your hand under the skin until it is loose from the top and from the sides. Place the seasoning of your choice on the outside of the turkey and under the skin wherever possible. manufacturer’s directions. I recommend using our new Rouses Pecan Wood Logs, but any good smoking wood will work. Fruitwoods like cherry, apple and plum are great for turkeys. When the smoker is holding the temperature between 225 and 240 degrees and producing light smoke, place the turkey directly on the grate, breast side up. A 12-pound bird will take about 6 hours at 225-240 degrees to cook. Use a digital probe meat thermometer to tell you when the turkey reaches 165 in the thickest part of the breast or thigh. Once the turkey has reached its goal temperature, remove it from the smoker. Set it aside for about 20-30 minutes before carving. This allows the juices to redistribute throughout the meat. SMOKING THE TURKEY: Prepare your smoker according to the

Baked Turkey

WHAT YOU WILL NEED: 10- to 12-pound turkey 2 sticks unsalted room-temperature butter, softened ¼ bunch fresh parsley, chopped

2 sprigs rosemary, chopped 3 sprigs fresh thyme, chopped 3 sprigs oregano, chopped 3 sprigs sage, chopped

HOW TO PREP: Preheat oven to 325°F.

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Choose a 10- to 12-pound turkey and remove it from its packaging. Remove the giblets from inside the turkey. Discard them unless you plan to make giblet gravy, in which case, set them aside. Combine the softened butter with all the herbs to make a compound herb butter. Pat the turkey dry inside and out with paper towels, making sure to absorb any liquid behind the wings and legs. Tie the legs together with kitchen twine, and tuck the wing tips under the body of the turkey. (This is so that the small, delicate wings don’t overcook.) With your fingers, separate the skin from the breast. Tuck the butter under the skin into the nooks of the breasts, wings and legs. Scoop some of the butter and push it under the skin and work back toward you. Flatten to spread it out evenly. Liberally season the outside of the turkey with kosher salt and freshly ground black pepper. Place the turkey breast side up in the center of an ovenproof skillet or pan. Place in the preheated oven. Roast until a meat thermometer inserted into the thickest part of the breast registers 165 degrees, up to 4 hours. The wings and legs should wiggle loosely, and the juices should run clear. Turn off the oven and let turkey rest, uncovered, in the oven for 20 minutes. This allows the turkey to continue to cook, redistribute its juices, and cool down enough for you to carve it. Transfer to a cutting board and carve.

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PHOTO BY ROMNEY CARUSO

Wild Turkey distillery ages its bourbon for at least six years, and the barrels are given the more intense No. 4 — known as the alligator char — to help deepen the flavor as the whiskey ages.The distillery’s flagship bourbon —Wild Turkey 101 — is bottled at 101 proof, instead of 100, which adds extra spice. Russell’s Reserve, named for Wild Turkey’s master distillers, is a small- batch, 10-year-old bottled at 90 proof. Wild Turkey American Honey is a straight-up bourbon liqueur made with pure honey.

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