Courtesy of our friend, David Gwynn of Cypress Restaurant, we offer some amazing recipes to make your meal next week memorable.  Enjoy!

Turkey Brine
(For 12 people)
· 18 # Turkey, thawed
· 1 gallon vegetable Stock, homemade or Swanson’s
· 1 cup Kosher salt
· 1 tablespoon black peppercorns, whole
· 6 each bay leaves, whole, dried
· 1 tablespoon juniper, crushed
· 1 tablespoon allspice, crushed
· 1 gallon ice water
Aromatics:
· ½ yellow onion, large dice
· 2 stalks celery, large dice
· 1 large or 2 small carrots, large dice
· 2 jalapeños, split in half
· 8 leaves sage
· 10 sprigs thyme
· 6 cloves garlic

Method:
Prepare turkey by removing goodies, gizzards et al, from inside the bird’s cavity. Reserve those items for making a stock for your gravy. Combine all brine ingredients, except ice water, in a stockpot, and bring to a boil. Stir to dissolve
solids, then remove from heat, cool to room temperature, and refrigerate until thoroughly chilled.

On the night before cooking the turkey, combine brine mixture with ice water in a 5-gallon bucket or large stockpot. Carefully place the turkey into the liquid. Brine for 8 to 10 hours, turning bird over at least once. Place the bucket in a refrigerator or a vessel of ice where the brining turkey can maintain a temperature of 40°F or colder.
When ready to cook, preheat oven to 325°. Remove turkey from brine and pat dry with paper towels. Discard brine. Fill cavity of bird with aromatics. Place onto a racked roasting pan and brush with a neutral flavored oil or butter to promote browning. Cook in oven for 3 ½ to 4 hours or until a meat thermometer inserted into thickest part reaches 170°F. Cover the bird with tinfoil midway through cooking to prevent burning the skin. Remove turkey from oven and let rest for 15 to 20 minutes before cutting. This allows the juices to re-assimilate.

Cranberry-Ginger Sauce
Ingredients:

· 2-12 ounce packages fresh cranberries
· one-inch piece of fresh ginger, peeled and grated
· 1 jalapeno, seeded and minced
· 3 cups sugar
· juice & zest of 1 medium-sized orange
· pinch of salt

Method:
Combine all ingredients in a saucepot. Cover and place over medium heat and simmer, stirring occasionally, until cranberries burst. Chill and serve.

Turkey Strudel

Ingredients:

4 cups cooked turkey, chopped 1 teaspoon thyme, chopped
1 small onion, medium diced 8 oz. cream cheese, softened
1 carrot, peeled, medium diced hot sauce, splash
2 stalks celery, medium diced Worcestershire, splash
2 cups mushrooms, sliced salt & pepper, to taste
4 cloves garlic, minced phyllo sheets, thawed
1 tablespoon parsley, chopped 1 cup butter, melted
1 teaspoon sage, chopped

Method: Cook onion, carrot, celery, garlic and mushrooms in a sauté pan over medium heat with splash of butter or oil. Cook until mixture is soft and moisture has evaporated. Remove from heat. Add herbs, stir to combine then cool mixture. Combine turkey, mushroom mixture & cream cheese in a bowl and season with hot sauce, Worcestershire and salt and pepper. Mix well. Taste and adjust seasoning, if necessary.

Using a total of 6 sheets of phyllo, begin by laying two sheets on top of each other. Brush lightly with melted butter. Cover with 2 more sheets and repeat process.
For one large strudel: Distribute mixture evenly. Follow Steps 3C/4B. Brush exterior w/ butter to seal. For individual portions: Cut phyllo into 4 equal rectangles. Refer to diagram 3A/4A. Place ¾ cup of turkey mixture in center of each and roll following steps 5, 6 & 7. Repeat until all the filling is used. Brush exterior w/ butter to seal. Yields 8 portions.

To Cook: Bake in a 350ºF oven until browned, 20-25 minutes.
Note: Strudels may be frozen, unbaked, for up to 1 month.

Thanksgiving Quail

Bradley’s Sausage & Pumpkin Stuffing (stuffs 16-18 quail)
· 1 cup Bradley’s mild smoked sausage, medium diced
· 4 cups sweet pumpkin – peeled, medium diced
· 1 large shallot, small diced – may substitute ¼ cup diced yellow or red onion
· 4 cloves fresh garlic, minced
· 1 teaspoon fresh flat leaf or curly parsley, chopped
· ½ teaspoon fresh thyme, chopped
· ½ teaspoon fresh sage, chopped
· salt and pepper, for seasoning
· ½ cup butter, melted to brush on quail

Method:
Toss pumpkin w/ salt, black pepper and a drizzle of canola oil, roast in 400° oven, middle rack, until beginning to brown and soft but retains shape. Cool. Meanwhile, cook sausage over medium heat in a sauté pan, about 3 minutes. Add shallot and garlic. Continue to cook for an additional minute. Remove from heat, stir in herbs and let mixture cool. Add sausage mixture to roasted pumpkin. Toss to combine. Season to taste with salt and black pepper.

Quail Prep:
· Purchase semi-boneless quail which means the backbone is removed and only the wings and leg bones remain
· Cut off wings but leave leg bones intact

Method:
Take ¼ cup of filling and form it into a ball. Place the stuffing between the breast and skin of backbone. Lay quail, breast side up, on a greased sheet pan with legs crossed, keeping it compact. Brush with oil or butter, season with salt and black pepper. Roast in 375°F oven, middle rack, until center registers 155-160° on probe thermometer, about 25 minutes. Quail can be prepped three days ahead then cooked the day of event