Chef: Brian Huskey

Seared Eggplant With Chicken Broth, Oyster Mushroom, and Chicken Skin


1 15–18 pound turkey, cut into 8 pieces (2 wings, 2 legs, 2 breasts, 2 thighs)
Brining Liquid
4 cups water
½ - ¾ cup kosher salt
½ cup brown sugar
10 each whole allspice, cloves, black peppercorns
5 each star anise
Cranberry Onion Relish
1 pound fresh cranberries (substitute craisins or dried cherries if you can’t find freshcranberries)
1½ cups granulated sugar (less, if dried fruit is used)
½ cup red wine
2 cinnamon sticks, toasted
2 orange zest strips
Salt and pepper, to taste


  1. Combine all the brining ingredients in a large resealable plastic bag and shake to dissolve salt and sugar. Place turkey parts in bag and place in refrigerator for 6 hours or overnight.
  2. Remove turkey from brine and rinse thoroughly. Pat dry.
  3. Preheat oven to 400 degrees. Heat calphalon unison nonstick pan to medium high heat. Sear each piece until golden brown on all sides. Place seared pieces on a sheet pan, and finish cooking them in the oven. Cook all the pieces to an internal temperature of 170 degrees. NOTE: The white meat will cook faster than the dark meat, so use a thermometer to test for doneness to ensure each piece is cooked to perfection.
Cranberry Onion Relish
  1. Place all ingredients in a medium size pot. Cook for 40 - 45 minutes or until cranberries have popped and onions are soft, translucent and red from the wine and cranberries.
  2. Adjust seasoning, if necessary.