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Holiday Menu Ideas

From "Tried And True" To "New"

Whether you're roasting a whole turkey or bone-in turkey breast, you can bring new flavors to your turkey year-round with these original rubs, seasonings, gravies and more.


PRINT RECIPEADOBO RUB

Prep Time: 15 minutes

  • Ingredients*
  • 12 cloves garlic, chopped
  • ¼ cup dried oregano leaves
  • ¼ cup orange juice concentrate
  • ¼ cup red wine vinegar
  • 2 tablespoons vegetable oil
  • 4 teaspoons paprika
  • 2 teaspoons kosher salt
  • 1 teaspoon cayenne pepper**

*For a bone-in turkey breast, divide recipe in half.

**Do not touch eyes or face when preparing or applying rub, as cayenne pepper may burn!

Instructions
To make Adobo Rub, purée garlic, oregano, orange juice concentrate, vinegar, paprika, oil, salt and cayenne pepper in a blender or food processor until smooth. Transfer mixture into small mixing bowl. Rub over turkey as evenly as possible before cooking.

PRINT RECIPEASIAN SPICE RUB

Prep Time: 15 minutes

  • Ingredients*
  • 1/3 cup brown sugar
  • ¼ cup vegetable oil
  • 3 tablespoons anise seeds, coarsely ground or chopped
  • 3 tablespoons ground ginger
  • 2 tablespoons kosher salt
  • 4 teaspoons ground cinnamon
  • 4 teaspoons Sichuan pepper powder

*For a bone-in turkey breast, divide recipe in half.

Instructions
To make Asian Spice Rub, in small mixing bowl, mix together sugar, oil, anise seeds, ginger, salt, cinnamon and pepper powder, breaking up any lumps. Rub over turkey as evenly as possible before cooking.

PRINT RECIPEBARBECUE RUB

Prep Time: 15 minutes

  • Ingredients*
  • ½ cup brown sugar
  • 1/3 cup vegetable oil
  • 3 tablespoons onion powder
  • 3 tablespoons paprika
  • 4 teaspoons garlic powder
  • 4 teaspoons hickory-smoked salt

*For a bone-in turkey breast, divide recipe in half.

Instructions
To make Barbecue Rub, in small mixing bowl, mix together sugar, oil, onion powder, paprika, garlic powder and smoked salt, breaking up any lumps. Rub over turkey as evenly as possible before cooking.

PRINT RECIPECAJUN RUB

Prep Time: 15 minutes

  • Ingredients*
  • 3 tablespoons smoked paprika
  • 3 tablespoons kosher salt
  • 1 ½ tablespoons garlic powder
  • 1 ½ tablespoons dried oregano leaves
  • 1 ½ tablespoons dried thyme leaves
  • 1 teaspoon cayenne pepper**
  • 2 tablespoons vegetable oil

*For a bone-in turkey breast, divide recipe in half.

**Do not touch eyes or face when preparing or applying rub, as cayenne pepper may burn!

Instructions
To make Cajun Rub, mix together paprika, salt, garlic powder, oregano, thyme and cayenne pepper, breaking up any lumps (yield: about ½ cup).

Brush turkey with oil; rub Cajun Rub over turkey as evenly as possible, working it under the skin when possible. (Turkey may be coated with Cajun Rub and refrigerated for up to 2 hours.)

  • Note:
  • For lemony Cajun Rub, add 2 tablespoons grated lemon peel.
  • For spicier Cajun Rub, increase cayenne pepper to 2 teaspoons or to taste.

PRINT RECIPEMOROCCAN SPICE RUB

Prep Time: 15 minutes

  • Ingredients*
  • 3 tablespoons olive oil
  • 2 tablespoons ground coriander
  • 2 tablespoons ground cumin
  • 2 tablespoons brown sugar
  • 1 tablespoon ground cinnamon
  • 1 tablespoon ground ginger
  • 1 tablespoon kosher salt
  • 1 ½ teaspoons cayenne pepper**
  • Grated zest of 1 orange

*For a bone-in turkey breast, divide recipe in half.

**Do not touch eyes or face when preparing or applying rub, as cayenne pepper may burn!

Instructions
To make Moroccan Spice Rub, in small mixing bowl, mix together oil, coriander, cumin, sugar, cinnamon, ginger, salt, cayenne pepper and orange zest, breaking up any lumps. About 2 hours before cooking turkey, rub Moroccan Spice Rub over turkey as evenly as possible. Return to refrigerator prior to cooking.

PRINT RECIPEAUTUMN SPICE GLAZE

Prep Time: 5 minutes

  • Ingredients*
  • ¾ cup butter, unsalted
  • 1 teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon sage
  • ½ teaspoon thyme leaves, dried
  • 1 tablespoon brown sugar
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1 teaspoon black pepper, coarse ground

*For a bone-in turkey breast, divide recipe in half.

Instructions
Combine all ingredients in a small saucepan and heat over low heat for 3-4 minutes. To glaze, brush mixture on turkey every 30 minutes (or every 15 minutes if cooking a bone-in turkey breast) after the first hour of cooking.

PRINT RECIPECHILI-MANGO GLAZE

Prep Time: 15 minutes

  • Ingredients*
  • ½ cup mango chutney
  • 3 tablespoons Thai-style chili sauce
  • 1 tablespoon soy sauce
  • 2 tablespoons vegetable oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

*For a bone-in turkey breast, divide recipe in half.

Instructions
To make Chili-Mango Glaze, purée chutney, chili sauce and soy sauce in a food processor or blender until smooth. Brush turkey with oil; season with salt and pepper. To glaze, brush Chili-Mango Glaze on turkey every 30 minutes (or every 15 minutes if cooking a bone-in turkey breast) after the first hour of cooking.

PRINT RECIPECRANBERRY-ORANGE GLAZE

Prep Time: 15 minutes

  • Ingredients*
  • 1 (16 oz.) can jellied cranberry sauce
  • Juice and grated peel of 1 orange
  • ¼ cup brown sugar
  • 2 tablespoons butter
  • 2 tablespoons vegetable oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

*For a bone-in turkey breast, divide recipe in half.

Instructions
To make Cranberry-Orange Glaze, melt cranberry sauce, orange juice and orange peel, sugar and butter together in small saucepan. Whisk until smooth. Brush turkey with oil; season with salt and pepper. To glaze, brush Cranberry-Orange Glaze on turkey every 30 minutes (or every 15 minutes if cooking a bone-in turkey breast) after the first hour of cooking.

PRINT RECIPEHOISIN BARBECUE GLAZE

Prep Time: 15 minutes

  • Ingredients*
  • ½ cup hoisin sauce
  • ½ cup ketchup
  • ¼ cup honey
  • 1 teaspoon chili powder
  • 2 tablespoons vegetable oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

*For a bone-in turkey breast, divide recipe in half.

Instructions
To make Hoisin Barbecue Glaze, whisk together hoisin sauce, ketchup, honey and chili powder in small bowl. Brush turkey with oil; season with salt and pepper. To glaze, brush Hoisin Barbecue Glaze on turkey every 30 minutes (or every 15 minutes if cooking a bone-in turkey breast) after the first hour of cooking.

PRINT RECIPEHONEY GLAZE

Prep Time: 10 minutes

  • Ingredients*
  • 1 cup honey
  • Juice of ½ lemon
  • 1 teaspoon black pepper

*For a bone-in turkey breast, divide recipe in half.

Instructions
Combine all ingredients in a small mixing bowl. To glaze, brush mixture on turkey every 30 minutes (or every 15 minutes if cooking a bone-in turkey breast) after the first hour of cooking.

PRINT RECIPEMAPLE-MUSTARD GLAZE

Prep Time: 15 minutes

  • Ingredients*
  • ½ cup maple syrup
  • 2 tablespoons Dijon mustard
  • 1 tablespoon finely chopped fresh rosemary
  • 2 tablespoons vegetable oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

*For a bone-in turkey breast, divide recipe in half.

Instructions
To make Maple-Mustard Glaze, whisk together maple syrup, mustard and rosemary in a small bowl. Brush turkey with oil; season with salt and pepper. To glaze, brush Maple-Mustard Glaze on turkey every 30 minutes (or every 15 minutes if cooking a bone-in turkey breast) after the first hour of cooking.

PRINT RECIPEMAPLE-SPICE GLAZE

Prep Time: 15 minutes

  • Ingredients*
  • ½ cup maple syrup
  • 4 tablespoons butter
  • 1 teaspoon soy sauce
  • ½ teaspoon ground allspice
  • ¼ teaspoon ground ginger
  • 2 tablespoons vegetable oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

*For a bone-in turkey breast, divide recipe in half.

Instructions
To make Maple-Spice Glaze, heat maple syrup, butter, soy sauce, allspice and ginger in a small saucepan until butter melts. Brush turkey with oil; season with salt and pepper. To glaze, brush Maple-Spice Glaze on turkey every 30 minutes (or every 15 minutes if cooking a bone-in turkey breast) after the first hour of cooking.

PRINT RECIPEPLUM GLAZE

Prep Time: 15 minutes

  • Ingredients*
  • ½ cup Chinese style plum sauce
  • 2 tablespoons honey
  • 1 ½ teaspoons soy sauce
  • ½ teaspoon Chinese five-spice powder
  • 2 tablespoons vegetable oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

*For a bone-in turkey breast, divide recipe in half.

Instructions
To make Plum Glaze, whisk together plum sauce, honey, soy sauce and five-spice powder in small mixing bowl. Brush turkey with oil; season with salt and pepper. To glaze, brush Plum Glaze on turkey every 30 minutes (or every 15 minutes if cooking a bone-in turkey breast) after the first hour of cooking.

PRINT RECIPEITALIAN HERB SEASONING

Prep Time: 15 minutes

  • Ingredients*
  • 2 tablespoons vegetable oil
  • 2 tablespoons Italian herb seasoning
  • ½ teaspoon salt
  • ½ teaspoon black pepper

*For a bone-in turkey breast, divide recipe in half.

Instructions
Brush turkey with oil; season with Italian herb seasoning, ½ teaspoon salt and ½ teaspoon pepper.

  • Note:
  • Can serve with Classic Turkey Gravy or Easy Gravy, if desired. (Click through to recipes.)

PRINT RECIPELEMON AND TARRAGON SEASONING

Prep Time: 15 minutes

  • Ingredients*
  • 2 tablespoons vegetable oil
  • 2 tablespoons dried tarragon
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • Juice and grated peel of 2 lemons

*For a bone-in turkey breast, divide recipe in half.

Instructions
Brush turkey with oil; season evenly with 2 tablespoons tarragon, ½ teaspoon salt and ½ teaspoon pepper. Sprinkle with lemon peel and juice.

  • Note:
  • Can serve with Classic Turkey Gravy or Easy Gravy, if desired. (Click through to recipes.)

PRINT RECIPECLASSIC TURKEY GRAVY

Servings: 4-6

  • Estimated Times
  • Preparation time: 5 minutes
  • Total time: 10 minutes
  • Ingredients
  • ½ cup reserved juices from cooked turkey
  • ½ cup all-purpose flour
  • 4 cups low-sodium chicken or vegetable broth
  • 1 teaspoon salt
  • 1 teaspoon black pepper

Instructions
In a medium saucepan, whisk together turkey juices and flour. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly. Remove from heat and whisk in broth, salt and pepper. Bring to a boil, whisking constantly until thick. Reduce heat and simmer for 5 minutes. Serve in a gravy boat.

PRINT RECIPEDARK CHERRY WALNUT SAUCE

Servings: 8

  • Estimated Times
  • Preparation Time: 5 minutes
  • Total Time: 10 minutes
  • Ingredients
  • 2 (17 oz.) cans pitted dark sweet cherries
  • 4 tablespoons fresh lemon juice
  • 2 tablespoons cornstarch
  • 4 teaspoons grated lemon zest
  • 3 teaspoons chopped fresh rosemary
  • ½ cup chopped toasted walnuts

Instructions
Strain cherry juices into a medium skillet, reserving cherries. Bring juices to a simmer over medium heat. In a small bowl, mix lemon juice with cornstarch until smooth. Add lemon juice mixture to skillet, along with zest and rosemary. Bring to a boil and cook for 1 minute, whisking constantly. Remove from heat and stir in cherries and walnuts. Transfer into gravy boat for serving. Pour sauce over roasted turkey slices.

PRINT RECIPEEASY GRAVY

Servings: 4-6

  • Estimated Times
  • Preparation time: 10 minutes
  • Total time: 15 minutes
  • Ingredients
  • 2 tablespoons cornstarch
  • 1 can (14 oz.) low-sodium chicken broth
  • ½ cup reserved juices from cooked turkey
  • 1 teaspoon poultry seasoning
  • 1 teaspoon coarse ground pepper
  • Salt, as needed

Instructions
In a small bowl, mix cornstarch with 2 tablespoons chicken broth until smooth. In a saucepan, bring remaining chicken broth and reserved turkey juices to a simmer. Add cornstarch mixture and cook for 5 minutes, whisking frequently. Add poultry seasoning and black pepper. Season with salt, if necessary. Serve in a gravy boat.

PRINT RECIPESAUSAGE GRAVY

Servings: 4-6

  • Estimated Times
  • Preparation time: 25 minutes
  • Total time: 35 minutes
  • Ingredients
  • 1 lb. Shady Brook Farms® Hot or Sweet Italian Fresh Dinner Sausage Links
  • 2 tablespoons cornstarch
  • 1 can (14 oz.) low-sodium chicken broth
  • ½ cup reserved juices from cooked turkey
  • Salt, as needed

Instructions
Heat a nonstick skillet over medium-high heat. Add sausage and cook until evenly browned, breaking sausage up with a spoon. In a small bowl, mix cornstarch with 2 tablespoons chicken broth until smooth. In a saucepan, bring remaining chicken broth and reserved turkey juices to a simmer. Add cornstarch mixture and cook for 5 minutes, whisking frequently. Stir in browned sausage and season with salt, if necessary. Serve in a gravy boat.

PRINT RECIPESWEET ONION GRAVY

Servings: 4-6

  • Estimated Times
  • Preparation time: 10 minutes
  • Total time: 20 minutes
  • Ingredients
  • 6 tablespoons vegetable oil, divided
  • 4 yellow onions, diced
  • Salt and pepper, as needed
  • 4 tablespoons all-purpose flour
  • 1 quart boxed or canned chicken broth, room temperature
  • ½ teaspoon poultry seasoning

Instructions
In a large skillet, heat one tablespoon oil over medium-high heat. Add onions and season with salt and pepper. Cook, stirring frequently, until onions are well browned, lowering the heat if necessary to prevent burning. In a medium saucepan, heat 4 tablespoons oil over low heat. Whisk in flour until smooth and cook for 3 minutes. Raise heat to medium and whisk in broth in three additions, allowing gravy to thicken between additions. Simmer for 5 minutes, whisking frequently. Add onions and poultry seasoning and season with salt and pepper. Serve in a gravy boat.

PRINT RECIPETURKEY BRINE

Original recipe makes 2 gallons

  • Estimated Times
  • Preparation time: 5 minutes
  • Total time: 8 hrs 20 mins
  • Ingredients
  • 1 gallon vegetable broth
  • 1 cup sea salt
  • 1 tablespoon crushed dried rosemary
  • 1 tablespoon dried sage
  • 1 tablespoon dried thyme
  • 1 tablespoon dried savory
  • 1 gallon ice water

Instructions

  1. In a large stock pot, combine the vegetable broth, sea salt, rosemary, sage, thyme, and savory. Bring to a boil, stirring frequently to be sure salt is dissolved. Remove from heat, and let cool to room temperature.
  2. When the broth mixture is cool, pour it into a clean 5 gallon bucket. Stir in the ice water.
  3. Wash and dry your turkey. Make sure you have removed the innards. Place the turkey, breast down, into the brine. Make sure that the cavity gets filled. Place the bucket in the refrigerator overnight.
  4. Remove the turkey carefully draining off the excess brine and pat dry. Discard excess brine.
  5. Cook the turkey as desired reserving the drippings for gravy. Keep in mind that brined turkeys cook 20 to 30 minutes faster so watch the temperature gauge.

PRINT RECIPECITRUS TURKEY BRINE

Original recipe makes 15 servings

  • Estimated Times
  • Preparation time: 20 minutes
  • Total time: 20 minutes
  • Ingredients
  • 1 cup salt
  • 1 lemon, cut into wedges
  • 1 orange, cut into wedges
  • 1 medium onion, cut into wedges
  • 3 cloves garlic
  • 4 bay leaves
  • 1 tablespoon dried thyme
  • 1 tablespoon ground black pepper
  • 1 1/2 gallons cold water

Instructions
Rub salt onto your turkey, and place remaining salt, lemons, oranges, onion, garlic, bay leaves, thyme and pepper into a large pot. Place the turkey in the pot, and fill with water. Refrigerate overnight. Discard brine after removing turkey.

PRINT RECIPEGRANDMA'S FARMHOUSE TURKEY BRINE

Original recipe makes 7 quarts

  • Estimated Times
  • Preparation time: 5 minutes
  • Total time: 1 hr 30 mins
  • Ingredients
  • 2 cups kosher salt
  • 3 tablespoons poultry seasoning
  • 3 tablespoons onion powder
  • 1 tablespoon black pepper
  • 4 quarts vegetable broth
  • 2 quarts water
  • 3 cups cranberry juice

Instructions

  1. Stir the salt, poultry seasoning, onion powder, and black pepper together in a large stockpot. Pour in the vegetable stock, water, and cranberry juice; bring to a boil. Reduce heat to medium-low and simmer 20 minutes. Remove from the heat and allow to cool to room temperature.
  2. To use, submerge a turkey into the cooled brine and refrigerate 12 to 16 hours to brine. Drain the turkey and pat dry before roasting according to your recipe's directions.

PRINT RECIPEMAPLE TURKEY BRINE

Original recipe makes 18 cups

  • Estimated Times
  • Preparation time: 15 minutes
  • Total time: 1 hr 30 mins
  • Ingredients
  • 4 quarts water, divided
  • 2 cups dark brown sugar
  • 1 cup soy sauce
  • 1 cup maple syrup
  • 3/4 cup sea salt
  • 8 cloves whole garlic cloves, peeled
  • 6 bay leaves
  • 3 large fresh thyme sprigs
  • 2 teaspoons whole black peppercorns
  • 1 cup sour mash whiskey

Instructions
Place 2 quarts of water in a large pot over medium heat, and stir in brown sugar, soy sauce, maple syrup, sea salt, garlic cloves, bay leaves, thyme sprigs, peppercorns, and whiskey. Stir to dissolve brown sugar and salt; bring to a boil. Remove from heat, and stir in remaining 2 quarts of water. Allow brine to cool completely before using.