Native Americans celebrate the harvest and honor their ancestors at this time of year. A traditional American Thanksgiving feast showcases the influence Native Americans have on U.S. cuisine with a bounty of their indigenous foods. We incorporate some of these foods into our Thanksgiving meal: corn, cranberries, potatoes – both sweet and white, pumpkin, and turkey. Naturally, the turkey is the center piece of our tradition. Turkeys are one of only two domesticated birds that are native to the Americas. They have been around for at least 5 million years and have been part of harvest celebrations from the start of the tradition.

We always serve turkey at Thanksgiving and it is typically the only time of year we celebrate a holiday with this native fowl. We’ve prepared it a variety of ways over the years, but everyone agreed last year’s bird was the most flavorful and moist one we have made. While that may be attributed to the brand by some, we believe it is this preparation that made the difference in our enjoyment of the most important piece of the feast!

Maple & Juniper Brined Turkey

Maple & Juniper Brined Turkey (adapted from The Sioux Chef’s Indigenous Kitchen by Sean Sherman with Beth Dooley via spiritualityhealth.com) Total Time Required: 30 hours, Cook Time: 5 hours, Brining Time: 12 – 24 hours, Serves: 10 to 12

Ingredients:

• 16-20 pound turkey with giblets removed
• 6 quarts water
• 1-1/2 cup coarse salt
• 3/4 cup maple syrup
• 3 tablespoons whole juniper berries
• 1 large sprig sage
• olive oil for rubbing the turkey
• mandarin oranges and sage sprigs for the cavity of the bird

Directions:

Place the turkey in a large container big enough to fit the turkey and brining liquid. In a saucepan, heat about 2 quarts of the water with the salt until it dissolves. Cool.

Combine the water and salt for the brining liquid.

Add the salt water, the remaining water, and the maple syrup, juniper berries, and sage to the turkey, ensuring the turkey is fully submerged. Cover, weighing the turkey down, if necessary, and refrigerate the turkey in the brining liquid for 12 to 24 hours. After the turkey has brined, remove the turkey and pat it dry.

Submerge the turkey in the brining liquid.

Preheat the oven to 325°F. Place the turkey in a roasting pan fitted with a rack. Brush the turkey with the oil. Add a sprig of sage and some halved mandarin oranges into the cavity of the bird.

Add some sage and mandarin oranges to the cavity of the bird.

Place the turkey in the oven and cook until the internal temperature of the thigh registers 165°F, about 4-1/2 to 5 hours. Basted the turkey with the cooking juices occasionally throughout the cooking time.

Baste the turkey with the juices a few times during cooking.

Remove the turkey and allow it to rest for at least 20 minutes before carving.

The bird is ready!

Carve and enjoy!

Moist & flavorful!

Enjoy this holiday of celebrating of all that we are thankful for in our lives!  ~Linda

Maple & Juniper Brined Turkey (adapted from The Sioux Chef’s Indigenous Kitchen by Sean Sherman with Beth Dooley via spiritualityhealth.com) Total Time Required: 30 hours, Cook Time: 5 hours, Brining Time: 12 – 24 hours, Serves: 10 to 12, Serves: 10 to 12

Ingredients:

• 16-20 pound turkey with giblets removed
• 6 quarts water
• 1-1/2 cup coarse salt
• 3/4 cup maple syrup
• 3 tablespoons whole juniper berries
• 1 large sprig sage
• olive oil for rubbing the turkey
• mandarin oranges and sage sprigs for the cavity of the bird

Directions:

Place the turkey in a large container big enough to fit the turkey and brining liquid. In a saucepan, heat about 2 quarts of the water with the salt until it dissolves. Cool. Add the salt water, the remaining water, and the maple syrup, juniper berries, and sage to the turkey, ensuring the turkey is fully submerged. Cover, weighing the turkey down, if necessary, and refrigerate the turkey in the brining liquid for 12 to 24 hours. After the turkey has brined, remove the turkey and pat it dry.

Preheat the oven to 325°F. Place the turkey in a roasting pan fitted with a rack. Brush the turkey with the oil. Add a sprig of sage and some halved mandarin oranges into the cavity of the bird. Place the turkey in the oven and cook until the internal temperature of the thigh registers 165°F, about 4-1/2 to 5 hours. Basted the turkey with the cooking juices occasionally throughout the cooking time. Remove the turkey from the oven and allow it to rest for at least 20 minutes before carving. Carve and enjoy!