Quattro's Farm Bourbon Red Turkey 

Brined in Migliorelli Farm Vegetable Stock
Courtesy of Executive Chef Kevin Bertrand, Crabtree's Kittle House
(Serves approximately 10 to 12 people)

[VEGETABLE STOCK]
(all veggies from Migliorelli's Farm; herbs from the Kittle House's garden)
¼ cup vegetable oil
1 lb white onions
½ lb carrots
½ lb celery
½ lb parsnips
½ lb asparagus
½ tsp each white and pink peppercorns
½ tsp coriander
½ bunch parsley
2 bay leaves
½ bunch thyme
2 gallons water
 
                                                                                                          Dawn Smith for Westchester Magazine

Three days before Thanksgiving, combine all ingredients except the water in a large sauté pan with oil, and simmer until the onions are limp and translucent. Transfer to a large stockpot, and cover vegetables with water. Bring to a boil, then simmer for 45 minutes. Strain, discard vegetables (or compost) and chill stock.

[BRINE]
2 gallons vegetable stock (see above) or enough to cover turkey in a 5-gallon bucket
¾ cup kosher salt
½ cup light brown sugar
½ Tbsp allspice
1 Tbsp black peppercorns
4 cloves
4 cinnamon sticks

Two days before Thanksgiving, bring all ingredients to a boil, then chill overnight. Place the turkey in a 5-gallon bucket and pour the brine over it. Refrigerate 24 hours.

[TURKEY]
1 10- to 12-lb Quattro's Game Farm turkey

On Thanksgiving day, preheat oven to 500°F. Remove turkey from brine and rinse thoroughly in cold water. Roast turkey at 500°F for 30 minutes, then reduce temperature to 325°F. Roast turkey for approximately 2 ½ hours further, or until a thermometer inserted in the thickest part of the thigh reads 150°F. It's very important to allow the turkey to rest 30 minutes before serving; leave at least 3½ hours between the time you start cooking the turkey until you serve.

Crabtree's Kittle House
11 Kittle Road, Chappaqua
(914) 666-8044; kittlehouse.com