TZUTC: -0500   
   MSGID: 28252.recipes@1:2320/105 2b5c35cf   
   PID: Synchronet 3.20a-Linux master/acc19483f Apr 26 202 GCC 12.2.0   
   TID: SBBSecho 3.20-Linux master/acc19483f Apr 26 2024 23:04 GCC 12.2.0   
   BBSID: CAPCITY2   
   CHRS: ASCII 1   
   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   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
   ... Preserve wildlife...pickle a squirrel.   
   --- MultiMail/Win v0.52   
    * Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)   
   SEEN-BY: 10/0 1 18/200 80/1 90/1 103/1 705 105/81 106/201 124/5016   
   SEEN-BY: 153/7715 214/22 218/0 1 215 601 700 720 810 840 850 860 870   
   SEEN-BY: 218/880 900 930 221/1 6 226/30 227/114 229/110 114 206 300   
   SEEN-BY: 229/317 426 428 470 664 700 240/1120 1634 8001 8002 8005   
   SEEN-BY: 240/8050 266/512 282/1038 291/111 301/1 113 320/219 322/757   
   SEEN-BY: 335/364 341/66 342/200 371/0 396/45 460/58 633/280 712/848   
   SEEN-BY: 5020/400 1042 5058/104 5075/35   
   PATH: 2320/105 3634/12 240/1120 301/1 218/700 229/426