Cider-Brined Turkey & Maple-Bourbon Glaze: Recipes from Seasons 52

​In our look at Seasons 52, parts one and two, we pretty much covered the food and wine at this new restaurant on Miracle Mile. Today we close our look out with two of chef Clifford Pleau's recipes that could turn out quite useful come Thanksgiving Day: Cider-brined Turkey and Maple-Bourbon Glaze. The glaze can be used on comestibles other than turkey, such as chicken or duck (in photo).

Cider-Brined TurkeyY

1½ gallons Water
2 cups Kosher salt
1 cup Sugar

1 cup Honey
1 quart Apple cider
1 cup Cider vinegar
½ cup Garlic cloves, chopped
¼ cup Ginger, grated
¼ tsp Black peppercorn (12 each)
1 tbs Chili flakes
8 sprigs Thyme, fresh, rough chop
8 sprigs Rosemary, fresh, rough chop
Extra virgin olive oil
1 ea Turkey 10 -12 pounds (not self-basting), whole, wings clipped

Pre-heat oven to 350º. Combine all ingredients in large pot. Bring to a boil over high heat and remove from heat. Cool to room temperature, then refrigerate. Unwrap turkey, remove giblets. Rinse under cold water. Once brine is cooled (40º or below), place turkey in the brine and cover. Keep submerged turkey in the refrigerator for 8 to 12 hours. The turkey and brining solution must be refrigerated for the entire soaking time.After 12 hours, remove turkey from brine and rinse inside and outside of turkey. Spritz skin with olive oil. Discard the brining solution. Place neck, wing bones, and giblets in roasting pan. Place turkey on top. Roast for 1 hour at 350º uncovered; Lower oven temperature to 275º and cover turkey with foil. Roast for one additional hour. For final browning, raise oven temperature to 350º and remove foil. Cook for 15 minutes. Check for internal temperature of 165º. Remove from oven and leave covered. Let turkey rest ½ hour.

Maple-Bourbon Glaze

¼ cup Maple syrup
¼ cup Balsamic vinegar
¼ cup Bourbon
1 can Chicken stock, low sodium (10 ½ oz)
½ tsp Tabasco, Chipotle
½ tsp Kosher Salt
½ tsp Worcestershire sauce
1 ea Shallots, peeled, minced
1 tbsp Thyme, fresh, washed, pickled, minced

Note: use half to marinate, and use half as glaze
Combine all ingredients in a medium mixing bowl. Whisk together. Reserve ½ cup of marinade. Pour over 2 lbs of skinless duck breasts. Marinate covered in the refrigerator for a minimum of 4 hours. Place the remaining mixture in a small sauce pot. Cook on medium-high for approximately 10-15 minutes until glaze thickens. Reserve until ready to use.

Serves: 4 to 8 (yield: 2½ cups)

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Contact: Lee Klein