In this task, you have to identify the named entities (NER) which are the ingredients required given its directions. Named entities are the names of the items without their quantity.

I prefer to brine my turkey before roasting so just about any brine recipe will do. There are several very good ones posted on Recipezaar., After brining rinse turkey and pat dry with paper towels. Rub turkey with softened butter and sprinkle inside and out with salt and pepper. Place in roasting pan with a cup of water (or broth) in the bottom of the pan., In a bowl combine preserves and Kahlua mixing well., Spread half of the mixture over the turkey and place in 350 degree oven., About half way through the roasting spread the other half over bird. Basting often with juices., Continue roasting until bird is cooked through and golden brown. If the breast is getting too brown tent with foil.
apricot preserves, Kahlua, turkey, unsalted butter

In a medium-size pot, place one inch of water, 1/2 teaspoon salt, and eggplant. Cover pot and cook 15 minutes, or until eggplant is tender. Drain well., Chop the cooked eggplant. In a large bowl, combine eggplant, onion, green pepper, 3/4 cup bread crumbs, 1 egg, cheese, paprika, pepper and remaining salt. Cool and chill 2 to 3 hours or overnight., Place flour in a bowl. Beat the remaining egg in a separate small bowl. Drop mixture by heaping teaspoonfuls into the flour and coat completely. Then dip the eggplant balls into the beaten egg; finally, coat the balls with the remaining bread crumbs., In a large skillet, heat vegetable oil and fry eggplant balls until they are heated through.
salt, eggplant, onion, green bell pepper, bread crumbs, eggs, Cheddar cheese, paprika, ground black pepper, all-purpose, vegetable oil

The day before you plan to roast the turkey, make the Brine: In a stockpot, bring the water, salt, peppercorns, cloves, ginger, and bay leaves to a boil., Reduce heat to maintain a simmer and stir in honey and maple syrup until well blended., Turn off the heat and leave the brine to cool to room temperature., Rinse the turkey inside and out with water., Immerse the turkey completely in the brine, either in the stockpot or, if necessary, in a clean basin large enough to hold the turkey and submerge it completely., Place a weight on top of turkey to hold it down beneath the brine's surface., Refridgerate and leave the turkey in the brine for at least 4 hours or as long as overnight., Preheat over to 325 degrees F., In a mixing bowl, mash the butter together with the garlic, chopped sage, and chopped rosemary., Inserting your hands through the bird's neck opening, gently loosen the skin from the flesh above the breast., Rub the butter mixture evenly under the skin., Insert the apples, onions, and whole sage and rosemary sprigs into the cavity of the turkey., Place the turkey in a roasting pan, breast side up., Tuck the wings back and under the turkey., Using kitchen twine, tie the ends of the drumsticks together to make a compact shape for a more attractive presentation., Drizzle the turkey with olive oil and rub into the skin., Transfer the turkey to the preheated oven and roast it until the breast meat registers 165 degrees F, about 2 1/2 hours., If the skin appears to be browning too qucikly, tent the bird with a sheet of aluminum foil., Remember to let the turkey rest for 15-20 minutes before serving., This allows the juices to redistribute through the bird.

gallon water, kosher salt, cracked black, ground cloves, ground ginger, bay leaves, honey, maple syrup, turkey, unsalted butter, garlic, sage, rosemary leaf, apples, onion, sage, rosemary sprigs, olive oil

