Emeril's Cider Brined Turkey, Fall Squash Puree, and Maple Roasted Brussels Sprouts and Young Fennel

Combine the boiled cider, hard cider, fresh cider, salt, sugar, peppercorns, allspice, cinnamon, and bay leaves in a large stockpot. Bring to a boil over medium high heat and cook for three minutes , stirring occasionally, or until the sugar and salt dissolve. Remove from the heat, add the thyme, rosemary, oregano and parsley let steep for 5 minutes and then add the ice water. Cool to room temperature.

Wash the turkey inside and out, remove the giblets and neck, and set aside to use for gravy or stuffing, if desired. Place the turkey in a pot large enough to hold the turkey and the brine or else in a large food-safe plastic bag resting in a pot or roasting pan to collect any possible leaks and to make moving the turkey easier. Cover with the brine, making sure both cavities of the turkey are filled as well. Cover or tightly close the bag and refrigerate for 10 to 12 hours. If you are using a bag, rotate the turkey a few times to make sure all of the turkey gets brined.

Preheat the oven to 425 degrees F. Remove the turkey from the brine and rinse well under cold running water; pat dry with paper towels both inside and out. Place turkey, breast side up, in a large, heavy roasting pan. Rub on all sides with the butter, stuffing some underneath the skin. Season lightly inside and out with salt and pepper. Stuff the turkey with the apples, celery and onion. Loosely tie the drumsticks together with kitchen string. Roast the turkey, uncovered, for 30 minutes or until the skin is a golden brown.

Reduce the heat to 325 degrees F, cover the turkey with a double layer of aluminum foil and continue roasting until an instant-read meat thermometer registers 161 degrees F when inserted into the largest section of thigh (avoiding the bone), about 1 hour longer. Baste the turkey once every half hour with 1/2 to 3/4 cup chicken or turkey stock. Remove from the oven and place on a platter. Tent with aluminum foil and let rest for 20 minutes before carving.

Editor's Note: Look for sustainable turkey and organic, locally-grown produce—try at your local farmers market.