Brined Turkey With Fall Vegetables

Name: Brined Turkey With Fall Vegetables
Prep time: 9 h 14 min
Cook time: 9 h 14 min
Total time: 9 h 14 min
Yield: 12
Cuisine: Global
Ingredients: 1 large acorn squash, halved, seeded and cut into 1-inch pieces; 6 carrots, peeled and cut into 2-inch lengths; 237 milliliters maple syrup; 4 parsnips, peeled and cut into 2-inch lengths; 12 servings Salt and freshly ground pepper, to taste; 1 fresh turkey, about 16 lb., brined in a brining bag with brine blend for 6 to 24 hours; 12 Tbs (1 1?2 sticks) unsalted butter, melted; 2 yellow onions, cut into eighths

Brined Turkey With Fall Vegetables is a gluten free and primal main course. This recipe serves 12. This recipe covers 34% of your daily requirements of vitamins and minerals. One serving contains 550 calories, 48g of protein, and 24g of fat. If you have acorn squash, parsnips, turkey, and a few other ingredients on hand, you can make it. To use up the maple syrup you could follow this main course with the Vanilla-Almond Chia Breakfast Pudding as a dessert. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes approximately 9 hours and 14 minutes.