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 From the November 2004 issue of Wine Spectator Brine (see recipe) 1 large fresh turkey (about 18 to 20 pounds) 1 (2-by-2-foot) square of cheesecloth 2 pounds (8 sticks) butter, melted and warm Spruce branches for garnish (optional) Note: You’ll have to identify and cut your own spruce branches. Prepare brine. Submerge turkey in brine, cover and refrigerate overnight. Preheat oven to 325 degrees. Remove turkey from brine and rinse it off under cold water. Place turkey in a roasting pan. Carefully dip cheesecloth into melted butter and then lay it on top of turkey. Place turkey in oven and roast 3 to 4 hours, basting cheesecloth with melted butter about every 30 minutes. Turkey is done when a thermometer inserted into thickest part of thigh registers 160 degrees. Remove turkey from oven and allow it to rest 30 minutes. Carefully remove cheesecloth and place turkey on a serving platter. Surround turkey with spruce branches, if desired. Makes about 12 to 14 servings.  1 1/4 cups kosher salt 3 1/4 cups sugar 2 cups honey 6 sprigs each of parsley, thyme, tarragon and sage 2 sprigs rosemary 1 cup pickling spice 2 cinnamon sticks 1 tablespoon juniper berries 2 lemons, halved 5 star anise 8 sprigs spruce branch (or one 2-foot-long branch, cut into small pieces) 2 gallons boiling water Combine all ingredients except boiling water in 5-gallon, heat-proof container large enough to hold turkey. Pour boiling water over brine ingredients and let mixture cool to room temperature.  This is a great leftover turkey or chicken casserole recipe--absolutely delicious. 1 (6.2 ounce) package fast cooking long grain and wild rice mix 2 cans low sodium turkey broth 1 (8 oz) package sliced fresh mushrooms 3 cups chopped cooked turkey (roasted turkey from store is great) 2/3 cup Italian dressing 1 (8 oz.) container sour cream Cook rice in large saucepan according to pkg directions, using 2 cans turkey broth instead of water. Add mushrooms during last 5 minutes of cooking. Stir in turkey, Italian dressing and sour cream, spoon into lightly greased 2 qt. baking dish. Bake at 350 degrees for 30 minutes or until thoroughly heated. Let stand 10 minutes. Yield 6-8 servings. Delicious and easy to make  1 large onion, chopped 1 large green pepper, chopped 2 t. veg. oil 2 cups chopped cooked turkey 1 can cream of turkey soup (undiluted) 1 can cream of mushroom soup (undiluted) 1 can diced tomato/green chiles (rotel) 1 tsp. chili powder ¼ tsp. salt ¼ tsp. pepper ¼ tsp. garlic powder 12 six-inch corn tortillas 2 cups shredded cheddar cheese-divided Saute onion and green pepper in hot oil in a large skillet for 5 minutes or until tender. Stir in turkey and next 7 ingredients. Remove from heat.  Wonderful!!!!!! This is the recipe we have used for last 4 Thanksgiving turkeys for the family. Most tender turkey we have ever had. One 12-lb whole turkey Put the turkey in a large colander and rinse under running water. Put the turkey in the marinade, cover and refrigerate, turning turkey at least 4 times. Soak for at least 12 hours -24 hours. If you do not have a large container, put the turkey in a large, heavy-duty plastic garbage bag. Make the marinade in a large kettle and pour marinade into the bag. Put the bag inside a large container first (like the roasting pan) in case it should leak. Preheat oven to 325 degrees. Remove the turkey from marinade and discard the liquid. Put turkey in the roasting pan breast side up. Pat turkey dry with paper towels and then rub it with veg. Oil and sprinkle on both sides with the 1 t. of Emerils essence. Roast until deep golden brown and instant-read thermometer inserted in thigh reads 160-170 degrees. All about 15 minutes per lb. -approx. 3 hrs. I did a 20 lb. turkey in 5 hours-very tender. Let stand for few minutes before carving.
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