Cover the turkey with foil, then roast for another 1 1/2 to 2 hours, or until the breast registers 160 F and the thickest part of the thigh reaches 170 F. Allow the turkey to rest in the pan for ...

Marinate the turkey . Remove the turkey from the brine and discard the brine. Pat the turkey dry and transfer to a large rimmed baking sheet. In a blender, combine the roasted garlic with the 10 ...

Place the mixture in a blender and blend until smooth. This makes about 2 cups jalapeno-cilantro mayonnaise. It can be kept in the refrigerator, covered, for up to 5 days.

Once the turkey is out of the oven, increase the temperature to 400 degrees. Toss the vegetables in a large bowl with the oil, salt and pepper to thoroughly coat.