MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Simple Roast Turkey
Categories: Pooltry, Citrus, Herbs, Vegetables, Wine
Yield: 11 servings

12 lb Turkey
Salt
1 tb Black pepper
1 Lemon; zested, quartered
1 bn Fresh thyme or rosemary
1 bn Fresh sage
12 cl Garlic; smashed, peeled
12 oz Bottle hard apple cider
Dry white wine
2 Onions; peeled, quartered
3 Bay leaves
Olive oil or melted butter;
- as needed

Remove any giblets from the cavity and reserve for stock
or gravy. Pat turkey and turkey neck dry with paper
towel; rub turkey all over with 2 teaspoon salt per
pound of turkey, the pepper and the lemon zest,
including the neck. Transfer to a 2-gallon (or larger)
resealable plastic bag. Tuck herbs and 6 garlic cloves
inside bag. Seal and refrigerate on a small rimmed
baking sheet (or wrapped in another bag) for at least 1
day and up to 3 days, turning the bird over every day
(or after 12 hours if brining for only 1 day).

Remove turkey from bag and pat dry with paper towels.
Place turkey, uncovered, back on the baking sheet.
Return to the refrigerator for at least 4 hours and up
to 12 hours to dry out the skin (this helps crisp it).

When you are ready to cook the turkey, remove it from
the refrigerator and allow it to come to room
temperature for one hour.

Set oven @ 450oF/232oC.

In the bottom of a large roasting pan, add the cider and
enough wine to fill the pan to a 1/4" 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.

Place turkey, breast side up, on a roasting rack set
inside the roasting pan. Transfer pan to the oven and
roast 30 minutes. Cover breast with aluminum foil.
Reduce oven temperature to 350oF/175oC and continue
roasting, about 1 1/2 to 2 hours more. Transfer turkey
to a cutting board to rest for 30 minutes before
carving.

By: Melissa Clark

Yield: 10 to 12 servings

RECIPE FROM: https://cooking.nytimes.com

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