What is a good Turkey recipe that includes the following ingredients?

Apples, dry wine, brown sugar, lemons..... Its my first time baking one and i really dont want to screw it up ....Share some recipes that go around the same lines as those incredients ...ThanksWhat is a good Turkey recipe that includes the following ingredients?
This recipe is really nice - I made it last year and it's one of the best birds I've ever made...the only thing it's missing (because I would just add in the lemon wedges into the cavity aromatics!) is the white wine, which if you serve it with the turkey, does that count? lol!





OH! and my best cooking-a-turkey-pointers...Make sure the turkey is at room temperature before cooking (45 minutes or so) - It will cook much more evenly this way. If you can, invest in a probe thermometer, or at least an instant read one - this will take all the guess work out of when it's truly done. Don't stuff your turkey with bread stuffing, and don't baste it (except for the one time, as directed, to help brown the bird), because every time you open the oven the temperature drops. Both of those things makes the turkey have to cook longer and therefore furthers your chances of the bird drying out! Make sure to let the turkey rest before carving too - very, very important!





1 (14 to 16 pound) frozen young turkey


For the brine:


1 cup kosher salt


1/2 cup light brown sugar


1 gallon vegetable stock


1 tablespoon black peppercorns


1/2 tablespoon allspice berries


1/2 tablespoon candied ginger


1 gallon iced water


For the aromatics:


1 red apple, sliced


1/2 onion, sliced


1 cinnamon stick


1 cup water


4 sprigs rosemary


6 leaves sage


Canola oil





Combine all brine ingredients, except ice water, in a stockpot, and bring to a boil. Stir to dissolve solids, then remove from heat, cool to room temperature, and refrigerate until thoroughly chilled.





Early on the day of cooking, (or late the night before) combine the brine and ice water in a clean 5-gallon bucket. Place thawed turkey breast side down in brine, cover, and refrigerate or set in cool area (like a basement) for 6 hours. Turn turkey over once, half way through brining.





A few minutes before roasting, heat oven to 500 degrees. Combine the apple, onion, cinnamon stick, and cup of water in a microwave safe dish and microwave on high for 5 minutes.





Remove bird from brine and rinse inside and out with cold water. Discard brine.





Place bird on roasting rack inside wide, low pan and pat dry with paper towels. Add steeped aromatics to cavity along with rosemary and sage. Tuck back wings and coat whole bird liberally with canola (or other neutral) oil.





Roast on lowest level of the oven at 500 degrees F. for 30 minutes. Remove from oven and cover breast with double layer of aluminum foil, insert probe thermometer into thickest part of the breast and return to oven, reducing temperature to 350 degrees F. Set thermometer alarm (if available) to 161 degrees. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let turkey rest, loosely covered for 15 minutes before carving.





Have a wonderful Holiday!What is a good Turkey recipe that includes the following ingredients?
Ryan Littman,


JW Marriott Starr Pass Resort %26amp; Spa


Apple Brown Sugar Brined Turkey


Littman says brining a turkey is simple process and worth the extra step.


';Brining really adds fantastic flavor and helps (the turkey) maintain moisture during the cooking process,'; he says, noting that you should not use self-basting turkeys, which already have been treated with a salt solution and won't benefit too much from brining.


The only extra equipment you need is a large food-grade plastic bucket or bowl that can completely submerge the turkey in the brine. However, do not use aluminum because the brine chemically reacts with the aluminum and will release a metallic taste from it.


Littman also recommends investing in an internal read thermometer, which cost about $10 at most grocery stores.


';Do not rely on those pop up things that come with some turkeys,'; he says.


For a 10-12 pound turkey


3 quarts water


1 quart apple juice


2 cups kosher salt


1 cup brown sugar


1 tablespoon allspice


1 tablespoon dry sage


Bring all ingredients to a boil and allow to chill overnight in a refrigerator.


Remove turkey from packaging and rinse thoroughly inside and out under cold water. Reserve giblets bag for gravy.


Place turkey in plastic container and pour brine over it, making sure brine is in the turkey's cavity. The turkey should be completely submerged.


Place turkey in refrigerator for 12 hours.


Remove from brine and drain well.


Dry skin thoroughly with paper towels and preheat oven to 325 degrees.


Brush melted butter over all skin surface and lightly sprinkle with salt and fresh ground pepper.


Place turkey on a roasting pan. Make sure to baste it several times while it is cooking to help develop a golden brown skin.


Cook turkey until temperatures reaches 165 degrees in the thickest part of a thigh - about 3 hours.


Remove turkey from oven and let it rest for 15 to 20 minutes to allow the juices to redistribute back into the meat before carving.