TURKY SUB RECIPES

Steps:

• Bring 1 quart water, salt, bay leaves, and spices to a simmer, stirring until salt has dissolved. Let cool 5 minutes.
• Line a 5-gallon container with a large brining or oven-roasting bag. Place turkey in bag. Add salt mixture, remaining 6 quarts (24 cups) water, and the other ingredients. Tie bag; if turkey is not submerged, weight it with a plate. Refrigerate 24 hours, flipping turkey once.

Steps:

• Preheat the oven to 400°F. Lightly spray a foil lined baking pan or baking dish with cooking spray.
• Remove stems from mushrooms and mince fine.
• Heat a medium sized skillet. Rinse spinach and add to the skillet; cook until it wilts, about 2 minutes.
• Remove from the pan, squeeze excess liquid and chop fine. Set aside.
• Dry skillet, add bacon to the skillet and cook on low heat until bacon is cooked through. Set aside on a paper towel. Coarsely chop.
• Clean skillet and add olive oil to the pan. Add garlic and saute until golden, about 2 minutes.
• Add minced mushroom stems and saute until soft, about 2 minutes.
• Remove from heat and combine mushroom stems with sauteed spinach, bacon, bread crumbs, and parmesan cheese.
• Season mushroom caps with salt. Fill mushrooms with spinach mixture, rounding tops off.
• Place on an oven safe dish and lightly spray the tops with oil.
• Bake 20 minutes or until golden. Eat warm.