This Citrus Gobbler Holiday Turkey is bright, citrusy, garlicky, and packed with real flavor. A simple brine, a bold Citrus Gobbler marinade, and an easy roasted gravy come together for a bird that hits every note—tender, juicy, and unforgettable.

Ingredients

Brine

  • 1 gallon water
  • 1 ½ cups apple cider
  • 1 ½ cups kosher salt
  • 1 ½ cups sugar

Citrus Gobbler Marinade (12-lb Turkey)

  • 8 roasted garlic cloves
  • 8 raw garlic cloves
  • 1 1/3 cups canola oil
  • 1/2 cup fresh orange juice
  • 3 tablespoons fresh lime juice
  • 3 tablespoons cider vinegar
  • 6 tablespoons Citrus Gobbler seasoning
  • 3 tablespoons kosher salt

Roasting

  • 12-lb turkey (brined and marinated)
  • 7 cups chicken or turkey stock, divided
  • Foil for tenting

Gravy

  • 2 tablespoons canola oil
  • Turkey giblets + neck (discard liver)
  • 2 shallots, chopped
  • 1 carrot, chopped
  • 1 celery rib, chopped
  • 1 small onion, chopped
  • 6 roasted garlic cloves
  • 6 black peppercorns
  • 4 cups stock
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • Salt + pepper

Instructions

Brine the Turkey

  1. Whisk the water, apple cider, salt, and sugar until dissolved.
  2. Place turkey in a doubled plastic bag set inside a stock pot.
  3. Pour in the brine, remove air, seal, and refrigerate for 24 hours.

Marinate with Citrus Gobbler

  1. Remove turkey from brine and pat dry very well.
  2. Blend all marinade ingredients until smooth.
  3. Rub the marinade under the skin, inside the cavity, and all over the turkey.
  4. Refrigerate 12–24 hours.

Roast the Turkey

  1. Preheat oven to 325°F.
  2. Set turkey on a roasting rack, breast up.
  3. Add 1 cup stock to the pan and tent the turkey loosely with foil.
  4. Roast for 1 hour 30 minutes.
  5. Remove foil, add another 1 cup stock, and continue roasting 1½–2 hours.
  6. Cook until the thigh reads 175°F and the breast reaches about 160°F.

Make the Gravy

  1. Brown the giblets and neck in oil over medium heat.
  2. Add shallots, carrot, celery, and onion; cook 5 minutes.
  3. Add roasted garlic and peppercorns, then pour in 4 cups stock.
  4. Simmer 1 hour until reduced to 2 cups, then strain.
  5. Skim pan drippings from the roasted turkey, saving 1–2 tablespoons of fat.
  6. Melt the fat with butter in a saucepan, whisk in flour, and cook 2 minutes.
  7. Add the enriched stock, whisk, and simmer until thickened.
  8. Scrape roasting pan drippings into the gravy and season to taste.

Chef Paddy’s Tip

  • Roast your garlic ahead of time to save prep on cook day.
  • Let the turkey rest at least 20 minutes before carving—it keeps the juices in the meat where they belong.
  • Use a baster or spoon to keep the breast moist during the roast.

Let’s cook with heart and hustle.

Slow-braised comfort, Chef Paddy’s Kitchen style.

Fall-apart short ribs, caramelized root vegetables, and a rich, velvety broth that hugs the spoon — built layer by layer with Chef Paddy’s Kitchen blends and finished with Athletic Brewing’s Oktoberfest non-alcoholic beer. This is comfort food with backbone — and heart.

Ingredients

  • 3–4 lbs bone-in beef short ribs
  • 2 tbsp The Shamrock Standard (for the beef)
  • 2 tbsp olive oil (for searing)
  • 3 large carrots, chopped
  • 2 parsnips, chopped
  • 2 celery stalks, diced
  • 1 large onion, chopped
  • 1 lb small yellow or gold potatoes, halved (add in final hour)
  • 1 tbsp Let’s Get After It (for the veg)
  • 1 tbsp Italian Table Blend (herby depth)
  • 2 tbsp tomato paste
  • 1 (12 oz) can Athletic Brewing Oktoberfest (non-alcoholic)
  • 3 cups beef stock
  • 2 tbsp Bear & Burton’s W Sauce (Worcestershire)
  • 1 cup frozen peas (stirred in at the end)
  • Salt & pepper to taste (if needed)

Use Our Blends

Bring this recipe to life with the same Chef Paddy’s Kitchen blends we used in the test kitchen. Each one tells a story — and builds flavor with heart and hustle.

🍀 The Shamrock Standard

Classic Central Texas-style beef rub built on kosher salt, 16 mesh black pepper, and garlic — clean, bold, and balanced for the perfect sear and bark.

⚡ Let’s Get After It

The all-purpose SPG + Lightning blend — heavy garlic, bold pepper, and a bright pop that makes veggies (and everything else) sing.

🇮🇹 Italian Table Blend

Herby, savory, and timeless — a balanced mix of oregano, basil, parsley, and fennel that brings warmth and depth to any pot.

Instructions

  1. Season generously. Pat the short ribs completely dry, then coat all sides with The Shamrock Standard. Let them sit for 10–15 minutes at room temperature so the seasoning grabs hold.
  2. Get that crust. Heat olive oil in a large Dutch oven over medium-high heat until shimmering. Sear ribs in batches — don’t crowd them — until a deep brown crust forms on all sides (about 2–3 minutes per side). Transfer to a plate.
  3. Build your base. In the same pot, add onion, carrots, celery, and parsnips. Season with Let’s Get After It and Italian Table Blend. Cook 8–10 minutes, stirring often, until softened and the bottom of the pot is rich with browned bits.
  4. Tomato paste time. Stir in the tomato paste and cook 1–2 minutes to caramelize. It’ll go from bright red to brick red — that’s the flavor you’re after.
  5. Deglaze with depth. Pour in the Athletic Oktoberfest and scrape up all the fond from the bottom. Let it simmer for 2 minutes to mellow.
  6. Add your liquids. Stir in beef stock and W Sauce. Nestle the seared ribs back in, bone-side down. Liquid should come halfway up the ribs.
  7. Low and slow. Cover and braise in a preheated 325°F oven for 2½ to 3 hours, until the beef is fork-tender and the sauce has reduced by about one-third.
  8. Layer in the potatoes. In the final hour of braising, stir in the halved yellow potatoes. They’ll absorb that rich broth and turn creamy inside with golden edges.
  9. Finish and serve. Remove ribs and discard bones. Skim excess fat if needed, then shred the beef back into the sauce. Stir in frozen peas just before serving. Taste and adjust seasoning.
  10. Serve it proud. Ladle into bowls, making sure everyone gets beef, potato, and plenty of that glossy sauce. This one’s meant to be savored slowly.

Chef Paddy’s Tip

  • Like any good stew, it only gets better overnight. The flavors deepen, the sauce thickens, and the potatoes soak up every bit of goodness. Warm it gently the next day — that’s where the magic hits.

Let’s cook with heart and hustle.

Apple Cider Braised Pork

This week’s recipe is all about slow comfort. Pork shoulder meets apple cider, Dijon, and herbs — braised low and slow until it practically falls apart. Seasoned with Sweet Shamrock and Let’s Get After It, then finished with a rich cider gravy that’ll make you rethink “weeknight dinner.” Built for heart, hustle, and the kind of fall flavor that feels like home.

Ingredients

  • 3–4 lb boneless pork shoulder or pork butt, trimmed
  • 2 tbsp Dijon mustard
  • 1 tbsp Sweet Shamrock – Signature Cinnamon Sugar Blend with Vanilla Bean
  • 1 tbsp Let’s Get After It – Signature All-Purpose Blend
  • 1 large onion, sliced
  • 3 cloves garlic, minced
  • 2 cups apple cider (not vinegar)
  • 1 cup low-sodium chicken broth
  • 1 tbsp apple cider vinegar
  • 2 sprigs fresh thyme (or ½ tsp dried)
  • 2 bay leaves
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • Salt and pepper, to taste

Let’s Get After It (Instructions)

  1. Rub and season: Pat pork dry. Rub all over with Dijon mustard, then season liberally with Sweet Shamrock and Let’s Get After It.
  2. Layer it up: Place sliced onions and garlic in the bottom of your slow cooker. Set the pork on top.
  3. Add the flavor: Pour in apple cider, chicken broth, apple cider vinegar, thyme, and bay leaves.
  4. Cook low and slow: Cover and cook on High for 4 hours (or Low for 7–8 hours), until pork reaches an internal temperature of about 195°F and pulls apart easily.
  5. Make the gravy: Remove pork and set aside. Strain braising liquid into a saucepan, discarding solids. In a small skillet, melt butter and whisk in flour to make a roux. Slowly whisk in 2 cups of the strained liquid until thickened into a smooth gravy. Season to taste.
  6. Serve: Shred the pork and drizzle with the cider gravy. Serve over mashed potatoes, rice, or buttered noodles.

Chef Paddy’s Tip

  • The Dijon base helps your seasoning cling and builds real flavor as it cooks.
  • Use a crisp apple cider (not too sweet) for a clean finish.
  • Leftovers reheat beautifully — try them on brioche rolls with slaw and a drizzle of cider gravy.

Let’s cook with heart and hustle.