Turkey Cranberry Wreath

2 packages refrigerated crescent rolls

1/2 cup mayo

2 T Dijon mustard

1/2 tsp black pepper

2 cups cooked turkey, chopped

1/2 cup celery, sliced

3 T fresh parsley, snipped

1/2 cup dried cranberries

4 oz Swiss cheese, shredded (1 cup)

1/4 walnuts, chopped

1 egg white

Preheat oven to 375. Unroll crescent dough; separate into 16 triangles. With wide ends of triangles toward the center, arrange 8 triangles in a circle on large baking stone. Corners of wide ends will touch. Arrange remaining 8 trianges in center, matching wide ends to outer triangles. Seal seams.

Combine mayo, mustard, turkey, black pepper, celery, parsley, cranberries, and cheese in large bowl. Mix and scoop filling over seams of dough, forming a circle.

Sprinkle walnuts over filling. Beginning in center, lift one triangle across mixture. Continue alternating with outer triangles, slightly overlapping to form wreath. Tuck last end under first.

Beat egg white lightly and brush over dough. Bake 25-30 minutes or until golden brown.

Turkey Brine

Prep Time: 15 min.
Cook Time: 15 min.

Ingredients:

• 1 gallon cold water
• 2 qts apple juice
• 2 qts orange juice
• 3 cups Kosher salt
• 1/2 cup brown sugar
• 10 whole cloves
• 1 T. ground nutmeg

Preparation:

Pour apple and orange juice into a large pot over med. heat. Add salt, brn sugar, cloves and nutmeg. Simmer for 15 min. until salt and sugar are completely dissolved. Remove from heat and allow to cool. Add cold water.

Place poultry in a large plastic container. Pour brine over top. Brine poultry for 1 hour per pound in the regrigerator.

Thoroughly rinse all the brine from the turkey before cooking. Otherwise there will be a salty flavor to the turkey.