It's That Time of Year Again

   Who has ever heard of using sweet tea to brown the thanksgiving turkey? According to Head Chef Hugh Acheson, Top Chef judge and successful owner of two Georgia restaurants, once you use his sweet tea recipe you will toss any other recipes you have.

   Acheson started out in the restaurant business when he was only 15 years old. Since then he has developed into a critically acclaimed Chef and television personality. Acheson has had the great opportunity of working under Chef Rob MacDonald, where he learned his French Cuisine, wine and etiquette. His blog says he brings his own style to any table by, ". . .forging together the beauty of the South with the flavors of Europe."

  Everyone knows that the most important dish on the thanksgiving table is the turkey. Therefore, featured is a great recipe with instructions on how to make a turkey that will leave the whole family coming back for seconds!

  Keeping the heart of the South in his cooking has remained important to Acheson. His sweet tea recipe is a golden testament to that fact. Whether you are a head chef, a home cook, or barely know your way around the kitchen, the following recipe is easy to make and sure to be a crowd pleaser.

   The Early Show on CBS featured Acheson's recipe:
RECIPES FOR ROASTED SWEET TEA BRINED TURKEY
Brine For Turkey
1 gallon sweet tea
1 cup kosher salt
3 navel oranges, scrubbed and sliced thinly
2 tablespoons toasted coriander seed
1 teaspoon black peppercorns
2 bay leaves
8 cups ice
12-14 pound turkey, thawed, rinsed, innards removed, and patted dry

Bring the tea to a boil and add the salt, orange slices, coriander seeds, peppercorns and bay leaves. Cook until salt is thoroughly dissolved. Remove from heat, add ice and cool.
When the brine is totally cool, place the brine in a 2 ½ gallon bucket and immerse your thawed bird in the brine and cover with plastic wrap. Let brine for 16 hours or so, but at least 10, in a cool spot (38-45F) preferably the fridge.

For Cavity of Turkey1/2 teaspoon salt
freshly ground pepper
1 large apple, quartered
1 yellow onion, peeled and cut into quarters
2 branches celery, cut into 3 inch pieces
2 sprigs fresh thyme
1 sprig rosemary
4 sprigs fresh parsley
2 tablespoons unsalted butter

Preheat oven to 450 degrees F. Put the racks as low as possible in the oven.
Remove the bird from the brine and pat dry. Season inside and out with the salt and some pepper. Toss the apple, onion, celery, thyme, rosemary, and parsley in a large bowl and then shove into the bird's cavity. Loosen the breast skin from the breast meat by sliding your hand between them. Press butter into the void created, one tablespoon per side. Truss the turkey legs together for even cooking.
Roast the turkey at 450 for about 30 minutes and then lower heat to 350 and roast for about two hours until the temperature at the thickest part of the leg registers 160F on a meat thermometer.

   Enjoy your time in the kitchen with Chef Acheson's Southern recipe. Have a safe and happy holiday!

At A Glance:
Sweet Tea Brine for Thanksgiving Turkey
Holiday Fun with Chef Hugh Acheson's Southern Recipe
Easy How To Instructions for Turkey
Happy Holidays!