Brined Turkey and Wild Mushroom Green Bean Casserole

Cider Brined Turkey with Simple Pan Gravy and Wild Mushroom and Green Bean Casserole

This brined turkey recipe & wild mushroom green bean casserole is the perfect twist on a Thanksgiving classic.

Brine:

  • 1/2 gallon of apple cider
  • 1/2 cup of apple cider vinegar
  • 3/4 cups of sugar
  • 3/4 cups of Kosher salt
  • 1 tablespoon of whole allspice berries
  • 1 tablespoon of assorted peppercorns
  • 1 bunch of fresh thyme
  • 4 cloves of garlic
  • 3 bay leaves
  • 1 chopped sweet onion
  • 4 cups of ice
  • 4 to 5 pound whole bone in turkey breast
  • 3 roughly chopped carrots
  • 2 roughly chopped yellow onions
  • 3 stalks of roughly chopped celery
  • 1 bunch of fresh sage
  • 1 bunch of fresh parsley
  • 4 cups of chicken stock
  • 1 tablespoon of unsalted butter
  • Kosher salt and fresh cracked pepper to taste
Gravy:
  • rendered turkey drippings
  • 1/4 cup of blonde roux (equal weights of butter and flour cooked together)
  • 1 tablespoon of julienne fresh sage
  • 1 tablespoon of minced fresh thyme
  • Kosher salt and fresh cracked pepper to taste
Green Bean Casserole:
  • 6 strips of diced bacon
  • 2 cups of sliced baby portobello mushrooms
  • 1 pound of trimmed green beans
  • 1 cup of pearl onions, peelings removed
  • 2 cups of heavy cream
  • 1 1/2 cups of panko bread crumbs
  • Kosher salt and fresh cracked pepper to taste
Serves 4 to 6 

Procedures:
  1. Brine: In a large pot boil together first 10 ingredients.  Once combined, completely cool.  Wash the turkey thoroughly and place in a large plastic bag or brining bag and pour in the chilled brine and ice.  Seal tight and place the brined turkey in the refrigerator for 12 to 24 hours.  After the brining period is over, remove the turkey from the brine, rinse well and pat completely dry.  Once dry, rub the turkey with butter and lightly season with salt and pepper on all sides and place the turkey breast side down on a rack in a pan surrounded with roughly chopped carrots, celery, onions, herbs and chicken stock.  Place the pan in the oven on 375° for 1 1/2 hours.  After that time period, flip the turkey over so it is breast side up and continue cooking for 1 to 1 1/2 hours or until golden brown and cooked through out.
  2. Gravy: Once the turkey is cooked, remove it from the pan and strain the pan drippings into a medium sized pot and bring to a boil.  Once boiling, add in the roux until it becomes thick and finish with herbs, salt and pepper and keep warm.
  3. Casserole: In a cast iron skillet on high heat, add in bacon and cook until crispy. Once cooked, remove the bacon and add in the mushrooms and onions and caramelize.  Once brown, add in green beans and saute for 4 to 6 minutes.  Deglaze with cream and cook until it becomes thick (alfredo sauce).  Add back in the bacon, season with salt and pepper and top off with panko bread crumbs.  Place the skillet in the oven and cook for 15 to 20 minutes on 375°.
  4. To Plate: Carve or leave the turkey whole and serve along side the green bean casserole and turkey pan gravy.

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