PEI Liquor Celebrate Fall 2026

Brined Turkey

6. Cool. Transfer the pan to a wire baking rack and let the bread cool for 10 minutes. Then run a knife around the edges of the bread and carefully invert the bread onto the wire baking rack to continue cooling for 5-10 more minutes. Then slice, serve and enjoy!

Pumpkin Risotto with Aged Gouda From page 24 Makes 2 Servings

From page 26 Makes enough brine for one 1 8- to 20-pound turkey.

Ingredients

Ingredients

• 2 Tbsp butter • 1 small yellow onion, minced • 1 clove garlic, minced • 1 cup arborio rice

• 7 Litres cold water • 1 1/2 cups coarse salt • 6 bay leaves • 1 cup sugar • 2 tablespoons whole black peppercorns • 1 teaspoon black or brown mustard seeds • 1 fresh whole turkey (18 to 20 pounds), patted dry • 1 bottle dry Riesling • 2 medium onions, thinly sliced • 6 garlic cloves, crushed • 1 bunch fresh thyme

• 1 cup diced pumpkin • 1/4 cup dry white wine • 2 cups chicken or vegetable stock, warmed • 2 more Tbsp butter • 1/3 cup grated aged Glasgow Glen Gouda • Salt and pepper to taste 1. In a medium saucepan, heat the first 2 Tbsp butter over medium-low heat. Add the onions and garlic and saute for 3 minutes, until the onions are soft. 2. Add the rice and stir it well to coat the rice in butter. Cook another minute. 3. Add the white wine, then let in absorb into the rice, stirring constantly. Stir in the pumpkin. 4. Add the warm stock ¼ cup at a time, stirring constantly. Wait until all the liquid has been absorbed before adding more stock. 5. Keep adding more stock until the rice is softened and no longer hard in the middle – about 15 minutes. Stir in the remaining butter, then add the cheese (save a little for the top). Season to taste with salt and pepper. 6. Transfer the risotto to your serving bowls, then top with a little more cheese and serve right away! Directions

Honey Roasted Root Vegetables From page 22 Serves: 12

Tools and Materials

Ingredients

• 5-gallon brining container (stockpot, or food-safe bucket) • Refrigerator (or a cooler with ice)

• 1 turnip, peeled and cut into bite-sized pieces • 2 lb parsnips, peeled and halved • 2 lb medium-sized carrots, peeled and halved • 2 red onions, peeled and cut into wedges • 3 Tbsp canola or vegetable oil • 2 tsp dried thyme • 1 tsp salt • 1 tsp pepper • 1/3 cup honey 1. Pre-heat oven to 375F. Combine all ingredients in a large mixing bowl and mix well to coat the vegetables evenly. 2. Spread onto 2 parchment-lined baking sheets and roast for 35-40 minutes, until cooked through and browned. Enjoy! Directions

Directions

1. One day before roasting turkey, bring 1 Litre water, the salt sugar, spices, herbs wine, onions and garlic to a simmer, stirring until salt has dissolved. Let cool for 5 minutes, then pour into bucket or stock pot. 2. Add remaining 6 Litres water and add turkey. If turkey is not submerged, weight it with a plate. Refrigerate for 24 hours, flipping turkey once. 3. Remove turkey from brine one hour before you’re ready to roast it, and pat it dry inside and out with paper towel. Let stand for up to 1 hour before roasting it to your preferred recipe’s specifications.

36 CELEBRATE FALL 2026