One Half Gallon Trader Joe’s Apple Cider
1/2 Bottle Salted Carmel Vodka
4 oz Maple Syrup
Juice of 1 Lemon
1/2 Cup Vanilla Vodka
1/2 Cup Dr McGillicudys Apple Pie

Mix Together and Chill

Melt Carmel and Pecans

Rim Glass with Melted Carmel and PEcans

Fill Glass and Serve

This method begins with brining, which takes from one to two days (soak smaller birds for one day, larger ones for two). An 18-pound or smaller bird is easiest for a home cook to handle when brining. You can brine in a special bag or container but you must be able to fit it into the refrigerator. Do not leave brined turkey outdoors.

3 gallons water

3 cups brown sugar

How to smoke a turkey
Recipe for turkey hash

4 cups coarse salt

2 tablespoons pink peppercorns

1 tablespoon whole cloves

6 bay leaves

2 sticks cinnamon

6 cloves garlic

1 bunch fresh thyme

1 fresh turkey (14 to 18 pounds)

1. In a large stock pot, combine 1 gallon of the water, sugar, salt, peppercorns, cloves, bay leaves, cinnamon, garlic, and thyme. Bring to a boil.

2. Remove from the heat and add the remaining 2 gallons of water. The brine should be cool before you use it. If necessary, add ice to help chill it.

3. Put the turkey in a large container or cooler. Pour in the brine. Refrigerate.

4. Let the turkey sit for 24 hours.

5. Remove the turkey from the brine and transfer to a large bowl. Without covering it, let it sit in the refrigerator for 2 hours. This will help it crisp and turn golden.

6. Let the turkey sit at room temperature for 1 hour before cooking.

7. Set the oven at 450 degrees. Have on hand a large roasting pan fitted with a roasting rack.

8. Place the turkey on the rack. Roast for 1 hour.

9. Turn the oven temperature down to 325 degrees and continue roasting (time the bird for 10 minutes per pound) or until the internal temperature of the thigh registers 155 degrees.

10. Remove the turkey from the oven and cover with foil. Let it rest in a warm place for 45 to 60 minutes (the temperature will rise 10 degrees to a safe 165 degrees).

11. Carve the turkey and serve with the pan juices.

Serves 4 to 6
4 racks baby back ribs
1 recipe Rib Marinade (see below)
3 cups BBQ rub
1 recipe Rib Spritz (see below)
1 cup apple juice
1 recipe Hog Glaze (see below)
Rib Marinade:
Makes 9 cups
1 liter ginger ale
1 quart orange juice
1 1/4 cups low sodium soy sauce
1/4 cup salt
In a large bowl, combine all the ingredients. Stir well to thoroughly incorporate. Pour into a large bottle or other container and store, refrigerated, for up to 2 weeks.

Rib Spritz:
Makes 5 cups
3 cups apple juice
2 cups white wine vinegar
2 tablespoons liquid imitation butter
In a large spray bottle (one that will hold at least 5 cups of liquid), combine all the ingredients. Shake well to blend.

Hog Glaze:
Makes 8 cups
2 cups vinegar-based barbecue sauce
2 18-ounce jars apple jelly
2 cups light corn syrup
4 oz Molasses
Combine all the ingredients in a blender, and blend until thoroughly combined, about 3 minutes. Pour into a clean bowl, using a plastic spatula to scrape it all. Store, refrigerated, for up to 2 weeks.
What you’ll need:

Cutting board
Sharp boning knife or paring knife
Paper towels or clean kitchen towels

One at a time, place the racks on a cutting board, bone side up, and remove the membrane (or “silver”): At whichever end of the rack seems easier, work your fingers underneath the membrane until you have 2 to 3 inches cleared. Grab the membrane with a towel and gently but firmly pull it away from the ribs. Pulling off the membrane exposes loose fat that will need trimming so take your paring knife and cut out any excess fat. Now the racks are ready.

Set the racks in an aluminum baking pan and cover them completely with the Rib Marinade. Cover the pan with aluminum foil and let it sit for 4 hours, either in the refrigerator or, if you’re in a picnic situation, in a cooler packed with ice.

When you are ready to cook them, remove the ribs from the marinade. Pat them dry with towels. Apply the rub lightly around the edges of the ribs, over the back side of them, and on top. Then let the ribs sit, uncovered, at room temperature for 30 minutes. In the meantime, heat a smoker to 250 degrees.

Put the ribs in a baking pan, put it in the smoker, and cook for 2 hours. After first 30 minutes of cooking, spritz the ribs. Continue to spritz at 15-minute intervals for the duration of the cooking time. (The ribs should be uncovered so they can absorb as much smoke as possible.)

Remove the pan from the smoker.Pour the apple juice into a clean aluminum baking pan. Place the ribs in the pan, bone side down, and cover the pan with aluminum foil. Place the pan in the smoker and cook for 1 hour.

Remove the pan from the smoker and shut off the heat on the smoker. Remove the foil, and apply the glaze to the top and bottom of the slabs of ribs. Re-cover the pan with foil, return it to the smoker, and let the ribs rest in the smoker for 30 minutes as the temperature gradually decreases.

Remove the ribs from the pan and let them rest for 10 minutes on a wooden cutting board. Then cut and serve.