-Brining & Preparing the Turkey-

Brining is the key to a juicy, succulent, aromatic and most importantly, not 'dry' turkey. My favorite has maple syrup powder, coriander, black pepper, kosher salt, pink peppercorns, and a couple chef secret ingredients.

Preparing the turkey; I prefer a fresh, not frozen heritage turkey, though if you have a frozen turkey allow it to fully defrost (up to 3 days) in your refrigerator. First remove any offal from the cavity, then remove the middle and end sections of the wings. You can save these bones for a great gravy addition.

In a medium pot combine the brine packet with 3 quarts of water and bring to a rolling boil for 2 minutes. Remove from the heat and allow to cool. Combine the brine 'concentrate' with 9 quarts of cold water and ice. Using a brining bag place the turkey inside then cover with the chilled brine. Ensure the turkey is submerged and then seal the bag. Place in a large container and keep in your refrigerator for 24 hours. Remove turkey from the brine and rinse off with cold water. Pat dry with paper towels and place on a sheet pan, then back in the refrigerator until you're ready to roast it.

*Note, I prefer not to truss the turkey, so the thigh meat cooks evenly with the breast meat.

-Oven Roasting the Turkey-

Begin by rubbing the brined and dried turkey down with one tablespoon of olive oil; season the turkey with kosher salt and fresh ground pepper. Place the smashed garlic and thyme in the cavity, then place the turkey on a roasting rack (make sure it is strong and has enough space for the rendered juices). Place the turkey in a pre-heated 425° oven for about 20 minutes to 'sear' the turkey. Turn the oven down to 325° and continue roasting. After about 1.5 hours begin brushing with maple syrup using a pastry brush. Continue cooking the turkey at 325° and basting with the syrup every 45 minutes. About 80% through the cooking process fold several layers of aluminum foil into a triangle and cover the breast to prevent overcooking. *The turkey should start developing a golden skin, though if it begins to take on too much color wrap the whole turkey in foil. Once the turkey has reached an internal temperature of 160° at the thickest part of the thigh and breast, remove from the oven and allow to rest for minimum of 20 minutes, this will allow the turkey to reach an internal temperature of 165°.

-Butternut Squash Compote-

In a large sauté pan over medium heat add the diced squash and one ounce of olive oil. Season with salt and pepper and sauté until golden brown and tender. Add 2 ounces butter and the shallots, cook until tender. Next add the pepitas and the currants, adjust seasoning and reserve warm.

-Carving the Turkey & Plating-

Now that all the components are done and the turkey has rested, begin by carving bird. First remove the legs and thighs. I usually leave the leg whole for the adventurist in the group, though slice the thigh meat off the bone. Remove the breast, first by slicing the whole breast off the rib cage, then slicing into thin medallions. On a large pre-heated plate make a 'swoosh' of the violet mustard then place a scoop of the butternut squash compote in the center. Arrange the turkey breast and thigh meat around the compote and place the legs to the side.