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Heat oven to 450 degrees. In the bottom of a large roasting pan, add the cider and enough wine to fill the pan to a ¼-inch depth. Add half the onions, the remaining 6 garlic cloves and the bay leaves. Stuff the remaining onion quarters and the lemon quarters into the turkey cavity. Brush the turkey skin generously with oil or melted butter.

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Step 3: Brine the turkey. Place a turkey-size oven roasting bag inside a second roasting bag. Place the turkey in the bag, and transfer it to a deep pan (like a stockpot or a roasting pan). Carefully pour the cooled brine into the bag with the turkey. Squeeze out as much air as possible, and seal the inner bag.

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Directions. Preheat oven to 325 degrees F (165 degrees C). Cut butter into 1-tablespoon pieces, quarter the pieces, and refrigerate butter until needed. Use your fingers to loosen the skin over the turkey breast and thighs. Cut a hole in the turkey skin between tail and body (to affix legs); cut a hole on each side of the turkey beneath each.

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Add the turkey to the brine. Rinse the turkey with cold water, inside and out. Place the turkey in slowly, making sure it's fully submerged in the liquid, filling up the entire cavity. Leave the bouquet garni and cinnamon sticks in the brine. Cover with a lid, or plastic wrap if the lid doesn't quite fit.

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Prepare the brine concentrate: Bring 1 quart (4 cups) of the water to a boil in a large saucepan or stock pot on the stovetop. Once boiling, add the salt and stir until dissolved. Add the orange and lemon peels, chopped sage, bay leaves, peppercorns, and garlic. Let the water return to a boil, then remove from heat.

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Turn off the heat, cover, and allow the brine to cool completely. Step. 2 Place the uncooked turkey in a large brining bag or pot, pour in the brine solution to cover the turkey, and refrigerate for 16 to 24 hours. Step. 3 Before roasting, remove the turkey from the brine (discard the brine) and submerge the turkey in a pot or sink filled with.

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Preheat oven to 350 degrees Fahrenheit. In a medium baking pan, arrange the peeled whole garlic cloves in a single layer. Place the seasoned turkey breast on top of the garlic cloves. Then add all the ingredients from the wine mixture to the pan. Cover the pan with aluminum foil and roast at 350F for 30-35 minutes.

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Position a rack in the bottom third of the oven and heat to 450°F. Stuff the turkey with the carrot, celery, onion, lemon, bay leaf, and any leftover garlic and herbs. Lightly tie the legs, tuck the wings behind the back, and set the turkey breast side up on a rack in a roasting pan.

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1 turkey (about 12 pounds), thawed if frozen, rinsed and patted dry. ½ cup chopped parsley. 1 tablespoon chopped fresh rosemary, plus 3 sprigs. 1 tablespoon chopped fresh sage leaves. 1 ½ teaspoons chopped fresh thyme leaves. 8 cloves garlic, finely chopped (3 tablespoons) 5 tablespoons olive oil. Coarse salt and ground pepper. 2 lemons.

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Put rack in the lower middle position. (Note 3) Place garlic and bunch of herbs in the middle of a baking dish. (Note 4) Butter: Mix Butter ingredients together. Loosen skin: Use an upside teaspoon to help loosen the skin from the turkey flesh (easiest to go under the paper thin layer under the surface skin).

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1. Sumac. Sumac is a reddish-purple spice derived from the dried and ground berries of the sumac shrub. It is commonly used in Turkish cuisine to add a tangy and citrusy flavor to various dishes. In Turkey, sumac is a key ingredient in dishes such as "pide" (Turkish flatbread) and "lahmacun" (Turkish pizza).

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Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Drain water from the steeped aromatics, then add them to the turkey's cavity along with the sage, thyme, marjoram, rosemary and garlic. Tuck the wings up and under the bird.

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4. Count on roasting the turkey for about 13 to 15 minutes to the pound, or until an instant reading thermometer tucked into the breast reads 170º to 175ºF. 5. After the first 30 minutes, pour 1/3 of the wine over the bird, and baste frequently with pan juices. After another half hour, add another 1/3 of the wine.

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Combine brine ingredients and 1 gallon of water in a container large enough to hold and submerge your brine and your turkey, or use a turkey brining bag set in a large bowl. Stir until sugar and salt are dissolved and the liquid turns clear. Add the turkey and add more cold water to ensure the turkey is fully submerged.

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This is best done overnight but a minimum of 6 - 8 hours in the brine will be required for the turkey so plan well in advance for this recipe. Use seasonal citrus like these clementines, when they are in season. For a little extra citrus boost, I roast the turkey with an orange stuffed into the cavity along with some onions and garlic.

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Boil: Bring the water to a boil, then add the salt and brown sugar. Stir until dissolved. 2. Season: Add bay leaves, peppercorns, rosemary, thyme, and cloves. Reduce to a simmer. 3. Cool: Remove from the heat and let cool completely before using.