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Ingredients

• ✓ pear
• shiitake mushroom
• chestnut
• onion
• green onion
• potato
• carrot
• beef short rib
• black pepper
• salt
• kiwi
• rice wine
• water
• brown sugar
• ginger
• ginger root
• garlic
• sesame oil
• soy sauce

Instructions

1. 1 To make the sauce, combine the soy sauce, sesame oil, garlic, fresh ginger, ground ginger, brown sugar, water, rice wine, pear, kiwi, salt, and pepper in a large bowl. Whisk to combine.
2. 2 Fill a large stockpot with cold water. Soak the short ribs in the water for 30 minutes to 1 hour to pull out impurities. Drain. Score ribs by slicing shallow criss cross cuts across the meat.
3. 3 Fill the stockpot with clean water and bring to a boil. Simmer the short ribs in the water for 30 minutes. Drain. Return the simmered ribs to the pot; pour in the sauce, bring to a low boil. Simmer the ribs in the sauce for 60 minutes. Stir in the carrot, potatoes, green onions, yellow onion, chestnuts, and shiitake mushrooms. Simmer until vegetables are tender, at least 30 additional minutes.

By COOKIEGURL324

Ingredients

• ✓ pear
• butter
• thyme
• gorgonzola cheese
• pasta dough

Instructions

1. 1 Melt butter in a large skillet over medium heat. Add pears and thyme; cook, stirring often, until pears have softened, about 10 minutes. Crumble Gorgonzola cheese over pears; cook and stir until melted, 2 to 3 minutes. Remove skillet from heat and cool filling completely.
2. 2 Cut pasta dough into 3 equal pieces. Flatten the first piece of dough on a floured work surface; roll with a rolling pin 5 or 6 times. Turn the dough 45 degrees and roll again, 5 to 6 times. Keep rolling and turning in the same direction until dough has a consistent thickness of about 1/16-inch. Repeat with remaining 2 pieces of pasta dough.
3. 3 Gently transfer 1 pasta sheet to a floured surface and cut in half to form 2 evenly sized rectangles. Drop about 1 teaspoon filling onto 1 rectangle, spacing the filling about 1-inch apart. Brush the spaces around the filling with water.
4. 4 Lay the second rectangle on top of the first. Gently squeeze out the air around the filling and press firmly with your hands to seal the edges and all dough around the filling.
5. 5 Cut square ravioli shapes using a ravioli cutter. Transfer the ravioli to a floured plate or board. Repeat with the remaining dough and filling. Let the ravioli stand for about 30 minutes.
6. 6 Bring a saucepan of lightly salted water to the boil; gently add ravioli, working in batches. Cook until ravioli float to the top, about 3 minutes. Remove using a slotted spoon and transfer to a warm bowl.

By Allrecipes Member

Ingredients

• ✓ pear
• white wine
• water
• sweet potato
• evaporated milk
• vanilla extract
• brown sugar
• butter
• cinnamon
• nutmeg

Instructions

1. 1 Place the pears, wine, and water in a small saucepan and bring to a boil over high heat. Turn heat to medium-low and simmer until pears are soft, about 5-10 minutes. Remove pears from wine and reserve.
2. 2 Place the sweet potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to potatoes to steam dry for a minute or two.
3. 3 Stir the reserved pears, evaporated milk, vanilla, brown sugar, butter, cinnamon, and nutmeg into the sweet potatoes and mash until smooth. Transfer to a serving dish and serve hot.

By Chardonnay Queen

Ingredients

• ✓ pear
• savoy cabbage
• lemon juice
• walnut
• pecorino romano cheese
• black pepper
• olive oil
• champagne vinegar

Instructions

1. 1 Slice savoy cabbage into bite-sized pieces and put into a large salad bowl.
2. 2 Sprinkle pear pieces with lemon juice and toss to coat. Add to savoy cabbage. Sprinkle with walnuts and Pecorino Romano cheese. Season with pepper and drizzle with extra-virgin olive oil and champagne vinegar. Toss salad and serve.

By Buckwheat Queen

Ingredients

• ✓ pear
• chive
• olive oil
• arugula
• prosciutto
• blue cheese
• balsamic vinegar glaze

Instructions

1. 1 Coarsely chop chives and put in a food processor. Add olive oil and purée for 1 minute. Transfer to a squeeze bottle dispenser and set aside.
2. 2 Evenly distribute arugula onto 4 medium plates. Top with prosciutto and blue cheese.
3. 3 Peel and core pears, then cut in half. Cut each half into thin slices and add to plates in a fan shape.
4. 4 Drizzle chive olive oil over each salad and decoratively add some to the sides of the plates. Repeat with balsamic glaze.

By Julie Racine

Ingredients

• ✓ pear
• bacon
• basil pesto
• pizza crust
• mozzarella cheese
• goat cheese

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Cook and stir bacon in a large skillet over medium heat until completely browned, about 10 minutes; remove bacon with a slotted spoon to a plate lined with paper towel to drain.
3. 3 Spread pesto over the pizza crust to cover in a thin layer to within 1/2 inch of the edges. Sprinkle about 1/2 the mozzarella cheese over the pesto. Arrange bacon pieces and pear slices atop the cheese; dot with crumbled goat cheese and top with remaining mozzarella cheese.
4. 4 Bake in preheated oven until the cheese is melted, 9 to 10 minutes.

By Oranginaghb

Ingredients

• ✓ pear
• brown sugar
• lemon juice
• pear juice
• cinnamon
• vegetable oil
• pork chop

Instructions

1. 1 In a medium saucepan, mix the pears, brown sugar, lemon juice, pear juice, and cinnamon. Bring to boil. Cook 30 minutes, stirring occasionally, until thickened.
2. 2 Transfer the sauce mixture to a blender, and blend until smooth. Return to saucepan, cover, and simmer 15 minutes over low heat. Remove from heat, and allow to cool.
3. 3 Heat the oil in a skillet over medium heat, and cook the pork chops 8 minutes, turning once, until done. Drizzle with the pear sauce to serve.

By CHERYLNOLL

Ingredients

• ✓ pear
• butternut squash
• water
• olive oil
• onion
• garlic
• salt
• sage
• chicken broth
• heavy cream

Instructions

1. 1 Cut butternut squash into 4 pieces and remove seeds. Pour water into the bottom of a multi-functional electric pressure cooker and place trivet inside. Place squash on trivet, close lid, and set seal valve. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Drain out the water and wipe the bottom of the pot dry. Remove squash skin and discard. Roughly chop any large pieces into smaller 1- to 2-inch chunks. Set aside.
3. 3 Select the Saute function and heat olive oil. Saute onion and garlic for 1 to 2 minutes. Add pears, salt, and sage; cook for 1 to 2 minutes more. Turn pressure cooker off. Add the squash and chicken broth. Close lid and seal valve. Select high pressure; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure manually and remove lid. Blend soup until smooth using an immersion blender. Stir in heavy cream.

By France Cevallos

Ingredients

• ✓ pear
• bacon
• green bean
• water
• salt
• pepper

Instructions

1. 1 Cook the bacon in a large, deep skillet over medium-high heat, stirring occasionally, until partially cooked but not brown, 5 to 6 minutes; drain on paper towels.
2. 2 Combine the drained bacon, green beans, and pears in a large saucepan; pour enough water over the mixture to cover. Bring to a boil; reduce the heat to low and simmer until cooked and tender, about 30 minutes.
3. 3 Remove from the pan to a serving dish with a slotted spoon, draining excess water. Season with salt and pepper to serve.

By Marilyn Perzik

Ingredients

• ✓ pear
• butternut squash
• butter
• onion
• garlic
• curry powder
• ginger root
• salt
• chicken broth
• half and half

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper.
2. 2 Halve squash lengthwise; discard seeds and membrane. Place squash, cut sides down, on the prepared baking sheet. Roast in the preheated oven until tender, about 45 minutes. Scrape out pulp; set aside.
3. 3 Melt butter in a large pot over medium heat. Stir in onion, garlic, curry powder, ginger, and salt. Stir until onion is soft, about 10 minutes. Add broth; bring to a boil. Stir in pears and reserved squash; simmer until pears soften, about 30 minutes.
4. 4 Purée in batches in a blender until smooth. Return soup to the pot; stir in half-and-half. Reheat on low until warmed through.

By blancdeblanc

Ingredients

• ✓ pear
• cream cheese
• french baguette
• blue cheese
• walnut
• mint
• black pepper
• honey

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate. Slice pears into half-moons.
2. 2 Cook pears on the preheated grill until nicely browned, about 5 minutes per side. Set aside.
3. 3 Cut blue cheese slices into 8 equal pieces.
4. 4 Spread cream cheese over bread slices. Top with grilled pear slices and blue cheese. Sprinkle with walnuts, mint, and pepper. Drizzle with honey.

By babyshowerideas4u

Ingredients

• ✓ pear
• orange juice
• cranberry juice
• white sugar
• cranberry
• orange zest
• vanilla extract
• star anise
• salt
• orange marmalade

Instructions

1. 1 Combine orange juice, cranberry juice, and sugar in a saucepan over medium-high heat; bring to a boil. Cook, stirring occasionally, for about 5 minutes.
2. 2 Stir in 1/2 of the cranberries, pear, orange zest, vanilla extract, star anise, and salt, and return to a boil. Reduce heat and simmer for about 5 minutes. Add the remaining cranberries and cook, stirring often, until cranberries start to burst and mixture starts to thicken, about 10 minutes.
3. 3 Remove from heat. Stir in orange marmalade and set aside. Sauce will continue to thicken as it cools. Cover and refrigerate until ready to serve.

By lutzflcat

Ingredients

• ✓ pear
• olive oil cooking spray
• acorn squash
• olive oil
• salt
• black pepper
• breakfast sausage
• onion
• cabbage
• carrot

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking pan with aluminum foil and spray with oil.
2. 2 Rub or brush 1/2 tablespoon oil on the flesh of each acorn squash half. Season with salt and pepper. Place squash halves onto the prepared baking pan, cut-side down.
3. 3 Roast in the preheated oven until softened, about 30 minutes.
4. 4 Meanwhile, brown sausage in a large skillet over medium heat. Add onion, cabbage, and carrots. Saute until onion is soft and translucent, 5 to 7 minutes. Add diced pear and cook until softened but still crunchy, 2 to 3 minutes longer.
5. 5 Remove acorn squash from oven and turn over using tongs. Stuff with sausage-pear mixture. Return to oven and roast for an additional 10 minutes.

By Diana71

Ingredients

• ✓ pear
• pineapple chunk
• apricot half
• peach
• maraschino cherry
• brown sugar
• white sugar
• curry powder
• butter

Instructions

1. 1 Preheat the oven to 400 degrees F (205 degrees C).
2. 2 Drain fruit and arrange it in an oven-proof casserole dish. Dot fruit with butter or margarine. Mix sugars and curry powder together, sprinkle over the top of fruit.
3. 3 Bake at 400 degrees F (205 degrees C) until slightly brown, about 15 to 20 minutes.

By HAV2SING

Ingredients

• ✓ pear
• apple
• apple
• apple
• celery
• cranberry
• walnut
• pecan
• sour cream
• mayonnaise
• cane sugar
• lemon juice

Instructions

1. 1 Combine Granny Smith apple, Golden Delicious apple, Gala apple, Bosc pear, celery, cranberries, walnuts, and pecans in a large bowl.
2. 2 Whisk sour cream, mayonnaise, sugar, and lemon juice together in a separate bowl for the dressing.
3. 3 Pour dressing into apple mixture; toss until evenly coated. Chill in refrigerator for at least 15 minutes before serving.

By Morgan

Ingredients

• ✓ pear
• puff pastry
• butter
• brown sugar
• cinnamon
• nutmeg
• maple syrup

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Roll out puff pastry on a lightly floured surface to ¼-inch thickness; place in refrigerator.
3. 3 Melt butter in a 9-inch cast-iron skillet over medium heat; add brown sugar, cinnamon, and nutmeg. Cook and stir until sugar dissolves, about 5 minutes. Stir in maple syrup; cook and stir until begins to bubble. Remove skillet from heat.
4. 4 Place 1 pear half, cut-side up, into center of skillet. Cut remaining pear halves in half; arrange pear quarters around center pear, cut-sides up.
5. 5 Place skillet over medium-low heat; cook pears, basting with syrup mixture, until pears begin to soften, about 5 minutes. Remove skillet from heat.
6. 6 Place puff pastry over pears, tucking edges around pears in skillet.
7. 7 Bake in the preheated oven until pastry is puffed and golden, about 20 minutes. Cool for 5 minutes. Place a serving plate over skillet; carefully invert to release tart onto plate (skillet will still be hot). Serve warm.

By WestCoastMom

Ingredients

• ✓ pear
• farfalle pasta
• mandarin orange
• kiwi
• apple
• cranberry
• pomegranate aril
• celery
• lime juice
• honey
• olive oil
• poppy seed

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook farfalle at a boil, stirring occasionally, until tender yet firm to the bite, about 7 minutes. Rinse under cold water and drain well.
2. 2 Meanwhile, combine mandarin orange sections, kiwi, apple, pear, dried cranberries, pomegranate arils, and celery in a large bowl.
3. 3 Add pasta to the fruit salad, mixing until well combined.
4. 4 Whisk lime juice, honey, olive oil, and poppy seeds together in a small bowl. Pour over pasta salad and stir until combined. Place in the refrigerator until flavors have blended, about 30 minutes.

By lutzflcat

Ingredients

• ✓ pear
• spinach
• romaine lettuce
• fuji apple
• red grape
• rice vinegar
• caramel topping
• sesame oil
• sesame seed

Instructions

1. 1 Arrange spinach, romaine lettuce, pear, apple, and grapes on a plate.
2. 2 Mix vinegar, caramel topping, sesame oil, and sesame seeds together in a bowl. Pour dressing over salad.

By chefsazy

Ingredients

• ✓ pear
• cream cheese
• cheddar cheese
• scallion
• salt
• black pepper
• plastic wrap
• pecan

Instructions

1. 1 Stir cream cheese, Cheddar, pear, scallion white, salt, and pepper together in a medium bowl.
2. 2 Coat a large piece of plastic wrap with cooking spray. Scoop the cheese mixture onto it. Using the plastic wrap to help you, form the cheese mixture into a ball, then completely wrap in plastic. Refrigerate for at least 1 hour and up to 2 days.
3. 3 Just before serving, combine pecans and the reserved scallion greens in a shallow dish. Roll the cheese ball in the mixture, pressing to adhere.

By Reynolds KitchensR

Ingredients

• ✓ pear
• brussels sprout
• olive oil
• onion
• garlic powder
• salt
• bacon
• balsamic vinegar

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a baking pan.
2. 2 Combine Brussels sprouts and pears in a bowl with 2 tablespoons olive oil, diced onion, garlic powder, and salt. Spread into the prepared pan.
3. 3 Bake in the preheated oven until browned and tender, 25 to 30 minutes, tossing after 15 minutes to brown evenly.
4. 4 While baking, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
5. 5 Drain bacon grease form the skillet and discard; add remaining olive oil and balsamic vinegar to the skillet. Cook over low heat, stirring constantly, until mixture reduces slightly, 3 to 4 minutes. Pour over roasted mixture and serve.

By Cherrice

Ingredients

• ✓ pear
• butternut squash
• salt
• black pepper
• olive oil
• bacon
• onion
• garlic
• rosemary
• thyme
• nutmeg
• cinnamon
• chipotle pepper
• chicken broth
• sour cream

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Line a large baking sheet with aluminum foil.
2. 2 Place squash in a large bowl; drizzle with olive oil and toss to coat. Spread the squash in a single layer on prepared baking sheet. Season with salt and pepper.
3. 3 Roast squash in prepared oven for 20 minutes; turn. Continue roasting until softened, 10 to 20 minutes more.
4. 4 Place the chopped bacon into a heavy pot and cook over medium-high heat, stirring occasionally, until brown and crisp, about 8 minutes. Remove bacon with a slotted spoon and transfer to a paper towel-lined plate to drain. Reserve the bacon drippings.
5. 5 Place the pot over medium heat; add the onion, pears, garlic, rosemary, and thyme and cook in the bacon drippings until onions and pears are soft, 3 to 5 minutes. Add the roasted squash and cook another 5 minutes. Add Swanson® Chicken Broth, nutmeg, cinnamon, and chipotle pepper; simmer on medium-low until ingredients are very soft and flavors have combined, about 10 minutes.
6. 6 Puree the soup in a blender or food processor in small batches.
7. 7 Ladle soup into serving bowls and garnish with crumbled bacon and a generous dollop of sour cream. Enjoy!

By Campbell's Kitchen

Ingredients

• ✓ pear
• penne pasta
• butter
• parmesan cheese
• gorgonzola cheese
• heavy cream
• walnut
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a rolling boil. Cook penne in the boiling water, stirring occasionally, until tender yet firm to the bite, about 11 minutes; drain.
2. 2 Return drained pasta to the pot; stir butter, Parmesan cheese, and Gorgonzola cheese into pasta and place over medium heat; cook until the cheese is completely melted. Pour cream into pasta mixture; stir. Remove from heat and fold in pear. Top with walnuts. Season with pepper and serve.

By nellegirl

Ingredients

• ✓ pear
• mustard
• balsamic vinegar
• olive oil
• apple
• cranberry
• mixed baby greens
• blue cheese
• walnut

Instructions

1. 1 Whisk the mustard and vinegar together in a small bowl. Drizzle in the olive oil while whisking to create a dressing; set aside.
2. 2 Place the apple, pear, cranberries, baby greens, blue cheese, and walnuts into a large salad bowl. Toss gently to mix, then pour on the dressing, and toss to coat.

By Lisawas

Ingredients

• ✓ pear
• beef short rib
• onion
• garlic
• soy sauce
• brown sugar
• honey
• sesame oil
• black pepper

Instructions

1. 1 Place ribs in a large pot and cover with cold water. Soak ribs in the refrigerator for 1 hour to pull out any blood. Drain.
2. 2 Combine Asian pear, onion, and garlic in a blender; blend until smooth. Pour into a large bowl and stir in soy sauce, brown sugar, honey, sesame oil, and black pepper. Add ribs to soy mixture; turn to coat evenly. Cover the bowl and marinate in the refrigerator, 8 hours to overnight.
3. 3 Preheat an outdoor grill for high heat and lightly oil the grate.
4. 4 Remove ribs from marinade and cook on the preheated grill until meat is tender and the outside is crusty, 5 to 10 minutes per side. Discard marinade.

By Pete Chang

Ingredients

• ✓ pear
• romaine lettuce
• fig
• pecan
• gruyere cheese
• red onion
• olive oil
• balsamic vinegar
• salt
• black pepper

Instructions

1. 1 Combine romaine lettuce, figs, pear, pecans, Gruyere cheese, and onion in a large bowl. Drizzle evenly with olive oil and vinegar. Season with salt and pepper. Toss lightly and serve.

By curvy chef 2013

Ingredients

• ✓ pear
• oil
• empanada wrapper
• bay leaf
• cumin
• paprika
• parsley
• oregano
• garlic
• olive oil
• chicken bouillon granules
• red bell pepper
• onion
• zucchini
• sweet potato
• tomato
• corn
• beef

Instructions

1. 1 Combine beef, undrained corn, tomatoes, sweet potato, zucchini, pear, onion, bell pepper, chicken bouillon, olive oil, garlic, oregano, parsley, paprika, cumin, and bay leaves in a slow cooker. Cook on High until beef is tender and vegetables are soft, 4 to 6 hours.
2. 2 Drain liquid and allow filling to cool to room temperature, about 30 minutes. Discard bay leaves.
3. 3 Scoop 3 tablespoons of cooled filling into the center of an empanada wrapper. Fold the wrapper in half and press the edges together to enclose the filling. Seal by crimping the edges or pressing them together with a fork. Repeat until all empanada wrappers are filled.
4. 4 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Without overcrowding, lower empanadas in batches into the hot oil and fry until golden, about 5 minutes, turning halfway through. Transfer to a paper towel-lined plate to drain while you cook remaining batches.

By SunnyDaysNora

Ingredients

• ✓ pear
• pastry
• sugar
• all-purpose flour
• cinnamon
• nutmeg
• apple
• peach
• plum
• ginger root
• lemon juice

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Line a 9-inch pie plate with pastry.
2. 2 Whisk sugar, flour, cinnamon, and nutmeg together in a small bowl; sprinkle 1/4 cup of sugar mixture over pastry in pie plate.
3. 3 Stir apples, peaches, pears, plums, and ginger together in a bowl; sprinkle with lemon juice and stir to distribute. Place fruit mixture in pie plate; sprinkle with remaining sugar mixture. Cover with pastry, pinch to seal top and bottom crusts together, and cut a few slits in top pastry with a sharp knife. Alternatively, cover with a lattice crust.
4. 4 Bake in the preheated oven for 15 minutes; reduce temperature to 350 degrees F (180 degrees C) and continue baking until crust is golden and filling has thickened, about 35 minutes. Cool completely before serving.

By Jody

Ingredients

• ✓ pear
• butternut squash
• onion
• tomato
• carrot
• olive oil
• black pepper
• nutmeg
• chicken stock
• salt

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Place butternut squash, onions, pears, tomatoes, and carrot in a large roasting pan. Drizzle olive oil on top. Season with pepper and nutmeg.
3. 3 Roast in the preheated oven until squash is easily pierced with a knife, 1 to 2 hours. Cool until squash is easily handled, about 10 minutes.
4. 4 Scoop flesh out of the squash with a spoon; place in a pot. Discard peel. Transfer roasted onions, pears, tomatoes, and carrot to the pot. Add 1 cup chicken stock. Puree mixture with an immersion blender until smooth.
5. 5 Stir remaining 1 1/2 cups chicken stock into the pot. Heat soup until warmed through, about 10 minutes. Season with salt.

By rxspo

Ingredients

• ✓ pear
• butter
• olive oil
• onion
• celery
• scallion
• garlic
• bread stuffing mix
• parsley
• chicken broth

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.
2. 2 Heat olive oil in a skillet over medium heat. Add onion, celery, scallions, pear, and garlic; cook and stir until vegetables are tender, about 10 minutes.
3. 3 Place stuffing mix into a large mixing bowl. Stir in cooked vegetables and parsley. Add chicken broth, 1 cup a time, and stir until broth has been absorbed by the stuffing mix and stuffing is desired consistency.
4. 4 Spoon stuffing into the prepared pan.
5. 5 Bake in the preheated oven until golden brown on top, about 30 minutes.
6. 6 Serve and enjoy!

By Tori Raye

Ingredients

• ✓ pear
• vegetable oil
• water
• sage
• cinnamon stick
• rosemary
• apple
• onion
• turkey
• ice water
• sage
• cinnamon stick
• allspice berry
• peppercorn
• salt
• brown sugar
• apple
• cherry
• candied ginger
• vegetable broth

Instructions

1. 1 Stir the vegetable broth, candied ginger, dried cherries, dried pears, dried apples, brown sugar, kosher salt, black peppercorns, allspice berries, 3 cinnamon sticks, and 5 sage leaves together in a large stockpot until the brown sugar and salt dissolve completely; bring to a boil, reduce heat to medium-low, and cook for 1 hour, stirring occasionally.
2. 2 Remove the brine from heat, add the ice water, and stir to melt ice and chill the brine; refrigerate until cold, at least 2 hours. Place the still-frozen turkey into the brine and refrigerate for 3 days. On the second day of brining, turn the turkey over in the brine.
3. 3 On serving day (the third day of brining), preheat oven to 350 degrees F (175 degrees C). Remove the turkey from the brine and place into a roasting pan. Discard the brine.
4. 4 Place the onion, red apple, 1 sprig of rosemary, 2 more cinnamon sticks, and 1 sage leaf into a 5-cup microwave-safe measuring cup and fill the cup with enough water to cover. Place into microwave oven and cook on high power until hot, about 5 minutes. Pour the contents of the cup into the cavity of the turkey. Rub the skin of the turkey with the vegetable oil.
5. 5 Roast in the preheated oven until the turkey is golden brown and the juices run clear, 4 to 4 1/2 hours. An instant-read meat thermometer inserted into the thickest part of a thigh should read 165 degrees F (75 degrees C).

By Stacie