Brine for the turkey:-

1. Step#1- In a large pot on high heat bring 3 quarts of water to boil. Add salt and let it dissolve.
2. Step#2- Add peppercorns, cloves and fresh herbs.
3. Step#3- Boil for 5 minutes. Let it cool by adding 3 quarts cold water. Ice can be used too.
4. Step#4- Once completely cool add apple cider, onion and garlic.
5. Step#5- Rinse turkey and place in bag. Add the brine and refrigerate overnight or at least 4 hours. (I usually brine it the night before cooking).

Bread for stuffing:-

1. Cube the bread and bake on a cookie sheet at 375 degrees Fahrenheit for about 17-20 minutes. Keep an eye on it otherwise they can burn.

Turkey broth :-

1. Step#1- 5 quart pot filled with cold water add all the ingredients.
2. Step#2- Bring to a boil and add your salt.
3. Step#3- Let it cook for about an hour. Set aside until you need it to baste turkey and for stuffing. (This can be made the day before).

Stuffing:-

1. Step#1- In a large sauté pan on low heat add your oil, butter, onion, celery and salt. Start sweating the onion and celery.
2. Step#2- Once golden add the garlic and stir for a minute or 2.
3. Step#3- Higher the heat and add add the meat. Stir until fully cooked and the sides start caramelizing. Sweat the mushrooms in a frying pan with no oil, for just 5 minutes and add them to the sauté pan.
4. Step#4- Now add wine and let it evaporate. Add the green herbs.
5. Step#5- Add the bread crouton and turkey broth a ladle at a time until they croutons absorb the liquid. Adjust your salt and pepper.
6. Step#6- Let it cool completely before stuffing the turkey.

Prepping turkey to bake :-

1. Step#1- Remove turkey from brine and rinse under cold water. Pat and dry with a paper towel.
2. Step#2- Mix butter, salt, pepper and herbs. With your fingers try to lift the skin from the breast and massage the butter mixture between and all over the turkey.
3. Step#3- Fill both cavities with the stuffing. Neck part you can hold stuffing in with toothpicks.
4. Step#4- Place turkey in roasting dish, add onions and turkey broth.
5. Step#5- Loosely cover with aluminum foil and bake for 20 minutes per pound. Every 45 minutes baste with its own juice and by adding more of the turkey soup.
6. Step#6- Once fully cooked. I always use a thermometer and it needs to reach 165 degrees Fahrenheit in the thickest parts.
7. Step#7- Let it rest for about 10 minutes before carving. (This will give you time to make gravy).

Gravy for Turkey:-

1. Step#1- Strain the turkey dripping.
2. Step#2- In a sauté pan on medium heat melt the butter and add the corn starch to create a roux.
3. Step#3- Let the butter get golden but be careful not to burn. Add the strained drippings and keep stirring until smooth, thicker and silky. Ready to serve!Buon appetito and Happy thanksgiving to all.