Summary
* 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 for 6 hours. Turn turkey over once, half way through brining.
* 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.* Evenly spread the cranberry on the turkey on the sandwich. Top with the remaining turkey; season with salt and pepper to taste, and cover with the remaining cheese and bread.See the full content of this document
Extract
Turn Leftovers Into Week-Long Quick and Easy Meals
During the summer it is harder to find the motivation to spend time in the kitchen. A great way to save time and money is to make a big family dinner on Sunday and use your leftovers for meals all week long. Below is a recipe for a turkey dinner on Sund...
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