traditional whole turkey
traditional whole turkey with warm water, salt, sugar, onion, garlic, vegetable stock, orange, bay leaves, peppercorns, ice, shady brook farms fresh young turkey, fennel bulb, garlic, leek, small apple, thyme, orange, olive oil, salt, pepper, white wine
warm water, salt, sugar, onion, garlic, vegetable stock, orange, bay leaves, peppercorns, ice, shady brook farms fresh young turkey, fennel bulb, garlic, leek, small apple, thyme, orange, olive oil, salt, pepper, white wine
- 1.0 quart warm water
 - 0.5 cup salt
 - 0.2 cup sugar
 - 1.0 onion
 - 1.0 head garlic
 - 2.0 quart vegetable stock
 - 1.0 orange
 - 2.0 bay leaves
 - 1.0 tablespoon peppercorns
 - 4.0 cup ice
 - 1.0 shady brook farms fresh young turkey
 - 1.0 fennel bulb
 - 4.0 clove garlic
 - 1.0 leek
 - 1.0 small apple
 - 1.0 bunch thyme
 - 1.0 orange
 - 3.0 tablespoon olive oil
 - salt
 - pepper
 - 1.0 cup white wine

- in warm water add salt and sugar, stir and allow to fully dissolve.
 - add remaining brine ingredients and finally ice to fully cool.
 - once cold, place turkey in brine and fully submerge.
 - store in refrigerator for 12 24 hours.
 - when turkey has finished brining, preheat oven to 350degf.
 - remove turkey from the brine, rinse, and pat dry.
 - place in roasting pan.
 - in a bowl mix fennel, garlic, leeks, apples, thyme, orange with 1 tablespoon of olive oil, and generous amount of salt and pepper.
 - stuff seasoned aromatics into turkey cavity.
 - brush turkey with remaining 2 tablespoons of olive oil, then season with salt and pepper.
 - add wine to the bottom of roasting pan.
 - bake at until golden brown and internal temperature is 165degf in the thickest area of the breast.
 - rotate turkey after roasting for approximately 1 hour and baste with juices in pan.
 - cover loosely with foil if turkey browns too quickly.
 - allow the turkey to rest covered for 15 20 minutes before carving.
 - .

### Human: Generate cooking recipes. Include ingredients:
- 1.0 quart warm water
- 0.5 cup salt
- 0.2 cup sugar
- 1.0 onion
- 1.0 head garlic
- 2.0 quart vegetable stock
- 1.0 orange
- 2.0 bay leaves
- 1.0 tablespoon peppercorns
- 4.0 cup ice
- 1.0 shady brook farms fresh young turkey
- 1.0 fennel bulb
- 4.0 clove garlic
- 1.0 leek
- 1.0 small apple
- 1.0 bunch thyme
- 1.0 orange
- 3.0 tablespoon olive oil
- salt
- pepper
- 1.0 cup white wine

 ### Assistant: The ingredients you'll need are:
- 1.0 quart warm water
- 0.5 cup salt
- 0.2 cup sugar
- 1.0 onion
- 1.0 head garlic
- 2.0 quart vegetable stock
- 1.0 orange
- 2.0 bay leaves
- 1.0 tablespoon peppercorns
- 4.0 cup ice
- 1.0 shady brook farms fresh young turkey
- 1.0 fennel bulb
- 4.0 clove garlic
- 1.0 leek
- 1.0 small apple
- 1.0 bunch thyme
- 1.0 orange
- 3.0 tablespoon olive oil
- salt
- pepper
- 1.0 cup white wine


You can follows these steps to make the recipe:
- in warm water add salt and sugar, stir and allow to fully dissolve.
- add remaining brine ingredients and finally ice to fully cool.
- once cold, place turkey in brine and fully submerge.
- store in refrigerator for 12 24 hours.
- when turkey has finished brining, preheat oven to 350degf.
- remove turkey from the brine, rinse, and pat dry.
- place in roasting pan.
- in a bowl mix fennel, garlic, leeks, apples, thyme, orange with 1 tablespoon of olive oil, and generous amount of salt and pepper.
- stuff seasoned aromatics into turkey cavity.
- brush turkey with remaining 2 tablespoons of olive oil, then season with salt and pepper.
- add wine to the bottom of roasting pan.
- bake at until golden brown and internal temperature is 165degf in the thickest area of the breast.
- rotate turkey after roasting for approximately 1 hour and baste with juices in pan.
- cover loosely with foil if turkey browns too quickly.
- allow the turkey to rest covered for 15 20 minutes before carving.
- .

