Spicy Olive: Holiday 101 & Black Friday Specials!

Simple Brined, Mushroom-Sage Extra Virgin Olive Oil Basted Turkey

1 Turkey about 12 pounds

For The Brine

1 1/2 cups kosher salt

2 1/2 gallons cold water

Roasting

3 tablespoons The Spicy Olive's Mushroom Sage Extra Virgin Olive Oil

1 tablespoon freshly ground pepper

1/2-3/4 cups chicken stock, as needed

Place Turkey and enough brine to cover in a large pot. Refrigerate for 12 to 24 hours. If turkey floats to top weigh down with a plate and cans to keep it submerged in brine. Preheat oven to 400° rub 2 tablespoons mushroom sage extra virgin olive oil over the skin of turkey. Sprinkle pepper over skin and in cavity. Tuck wing tips under loosely truss legs and place turkey on a V-shaped rack in roasting pan. Tent breast with foil. Put turkey in preheated oven. To ensure the bird cooks evenly rotate roasting pan 180° every 30 minutes. Roast for about one hour remove foil and baste Turkey with 1/2 cup of warm stock mixed with one tablespoon mushroom sage extra virgin olive oil. Start checking internal temperature after about one hour by inserting an instant read thermometer in the meatiest part of the thigh not touching the bone. If legs or breast begin to get too brown cover loosely with foil roast until internal thigh temperature reaches 165° total roasting time should be about two to two and three-quarter hours. Let bird rest least 20 to 30 minutes before carving

Cranberry & Balsamic Onion Marmalade

2 tablespoons The Spicy Olive's Fused Blood Orange Extra Virgin Olive Oil

1 cup sliced onion loosely packed about one half an onion
1 teaspoon kosher salt
fresh cracked pepper

2 cups fresh cranberries
1/2 cup brown sugar
1/2 cup The Spicy Olive's Pomegranate Balsamic
1/4 Freshly squeezed orange juice

Heat the olive oil in a medium saucepan over medium heat add the onion salt and a few turns of black pepper. Sauté until the onion is caramelized about 15 minutes. Add cranberries brown sugar balsamic vinegar and orange juice. Bring to a boil then reduce to a simmer. Cook until the sauce is jam-like in consistency, about 40 minutes stirring occasionally. Cool transfer to a container cover and refrigerate up to one week.

Fig Old Fashioned

1&1/2 oz. bourbon
1/2 oz. orange juice
1 tsp. The Spicy Olive's Fig balsamic vinegar
1 tsp. The Spicy Olive's Vermont Maple balsamic vinegar

Mix together and serve in an old fashioned glass over ice. Cheers!

The Spicy Olive's Fig and Kale Salad

5 oz. baby kale, arugula, or a combination of each
3 bacon slices, cut into strips
12 medium sized fresh figs, halves
1 shallot, chopped
3 Tbsp. The Spicy Olive's extra virgin olive oil
1 cup pecan halves
1 Tbsp. The Spicy Olive's Fig balsamic
1/4 tsp sea salt
1/4 tsp black pepper
3 oz. blue cheese, crumbled
Place kale in a salad bowl. Set aside. Heat a skillet over medium high heat and add bacon, and cook until crisp. remove with a slotted spoon and drain on a paper towel.
Reserve 1 tsp of bacon drippings in skillet. Increase heat to high and place figs, cut side down into pan. Cook until just seared, 1-2 minutes. Remove to a plate. Add shallots and 1 Tbsp of olive oil into pan. Turn heat down to medium low and stir until shallots are softened. Add pecans and cook until lightly toasted. Stir in fig balsamic, salt and pepper and remaining olive oil. Pour the warm pecan and balsamic mixture over kale. Top with warm figs, blue cheese and bacon. Serve immediately.