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By Dan Olson, chef/owner, Railtown Catering We use a tenderizing brine of honey, lemon, herbs, garlic, salt and spices for maximum moisture retention and flavour.  INGREDIENTS Organic Tom Turkey (15-lb) Kosher salt (4 cups, plus more to taste) Honey (1 cup) Whole black peppercorn (¼ cup) Lemons (5, halved) Bay leaves (2) Garlic (2 heads, halved and smashed) Parsley (1 bunch) Sage (1 bunch) Thyme (1 bunch) Clarified butter for brushing (¼ cup) Carrots (2, quartered) Small leek (1, halved) Small yellow onion (1, halved) Turkey stock (8 cups) Flour (1 cup) DIRECTIONS  For the brine: 1. In a large stockpot, boil salt, honey, lemons, peppercorns, bay leaves, garlic heads, parsley, thyme in 8 liters of water. 2. Reserve the neck bones and giblets from the turkey. Let brine cool, add the turkey, then cover and refrigerate overnight. To roast the turkey: 1. Heat the oven to 425°F. 2. Remove…

By Dan Olson, chef/owner, Railtown Catering  DOUGH INGREDIENTS Flour (1 ½ cups) Salt (pinch) Sugar (pinch) Butter (½ cup) Water (30 mL) DOUGH INSTRUCTIONS  1. Sift flour, add salt and sugar, then cut butter into small pieces. 2. Pinch butter into flour until broken down into pea-sized pieces. 3. Add water and start to bring together. Cover dough and rest in the fridge for an hour. 4. Roll out and place in pie pan (9”) PUMPKIN FILLING INGREDIENTS  Whipping cream (116 mL or 4oz) Whole milk (116 mL or 4oz) Brown sugar (½ cup) Flour (1 ¼ tbsp.) Cinnamon (1 tsp) Ground ginger (½ tsp) Ground clove (½ tsp) Ground nutmeg (½ tsp) Whole eggs (2 ½) Pumpkin purée (333g or 1 cup) PUMPKIN FILLING INSTRUCTIONS  1. Whisk all ingredients together and pour into shell. 2. Bake at 350°F for 30-40 minutes until the middle is firm and a knife…

By Dan Olson, chef/owner, Railtown Catering INGREDIENTS Brioche bread (2 loaves, diced into cubes) Celery (4 stalks, diced) Small yellow onion (1, diced) Garlic (4 cloves, chopped) Fresh sage (½ bunch, chopped) Fresh thyme (¼ bunch, chopped) Dried apricots (1 small handful, diced) Roasted chestnuts (1 cup, chopped) Toasted pine nuts (¼ cup) Butter (½ pound) Reserved turkey fat/drippings Turkey stock (3 cups) Whole eggs (4 , whisked together) Old bay seasoning spice (1 tbsp) Juice from one orange Salt and cracked black pepper to taste INSTRUCTIONS  1. In an oven preheated to 350°F, toast the brioche cubes into golden brown croutons with garlic oil and salt. Set aside. 2. Sauté the onion, celery, garlic, thyme, sage and seasonings together in the reserved turkey dripping and butter. 3. In a large mixing bowl, add the croutons, chestnuts, pine nuts, sautéed vegetables, orange juice, turkey stock and eggs. Season with salt…