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Ingredients
US|METRIC
4 SERVINGS
- 15 lb. turkey (living on the farm preferably)
- 2 gal. brine (Poultry, see Chef Thomas Kellers recipe)
- 3 apples (quartered)
- 2 oranges (sliced)
- 2 squashes (sliced in rounds)
- 2 lb. carrots (rough chopped)
- 2 Vidalia onions (large dice)
- 1 red onion (large dice)
- 1 leek (large dice)
- 2 garlic (ea heads, sliced crosswise)
- 1 bunch celery (washed and diced large)
- 2 parsnips (ea large, large dice)
- 1 parsley (ea bunch, thyme, rosemary and sage)
- salt
- pepper
- 1 lb. butter (soft, room temp)
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