In this task, you will be presented with the directions of a recipe separated by "," and have to fill in the "___" which is a step that is missing from the recipe.

[Q]: Combine first 5 ingredients and 6 cups apple cider in a stockpot over medium-high heat; bring to a boil. Reduce heat, and simmer 10 minutes or until sugar and salt dissolve. Stir in remaining 6 cups apple cider. Cool mixture completely.,Rinse turkey with cold water. Place in a turkey-size oven bag, and place bagged turkey inside a second bag; add cider mixture to first bag with turkey. Secure bags. Refrigerate 12 to 24 hours, turning occasionally. (If space is lacking in your refrigerator, secure bags, place in a beverage cooler, and cover with ice. Check periodically and replace ice, if necessary.),______,Loosen and lift skin from turkey with fingers, without totally detaching skin; spread 1 tablespoon Creole seasoning under skin. Sprinkle 1 tablespoon seasoning inside cavity. Sprinkle turkey skin with remaining 2 tablespoons Creole seasoning. Let turkey stand 30 minutes.,Preheat oven to 325. Place turkey on a roasting rack, breast side up; brush entire bird with melted butter. Roast about 3 hours or until a meat thermometer inserted into thickest portion of thigh registers 180. (Shield turkey with aluminum foil after 1 hour to prevent excessive browning, if necessary.) Brush with pan juices occasionally during last 60 minutes of cooking. Let stand 15 minutes before carving.
[A]: Remove turkey from bags, and discard brine. Rinse turkey with cold water; drain and pat dry with paper towels.

[Q]: ______,Remove bacon and saute onion.,Add flour and blend.,Add cream to make a white sauce.,Saute mushrooms in butter.,Add peas, mushrooms and bacon, broken into small pieces, to cream mixture.,Heat and serve.
[A]: Fry bacon until crisp.

[Q]: In a mixing bowl, combine the ricotta, cottage cheese, egg, Parmesan and spinach; season with salt and pepper.,______,Add 1 cup of the tomato sauce to the skillet and stir to combine with the sausage. On your cutting board, place 2 lasagna noodles side by side and use a spatula to cover them with 1/3 of the ricotta mixture. Using a larger spatula, transfer noodles to the center of the skillet. Scatter 1/3 of the artichokes on top, season with salt and pepper and top with 1/3 of the mozzarella. Add 1 cup of the tomato sauce and the 1/3 of the sausage. Repeat the layers 2 more times. Finish by tearing the remaining mozzarella slices and placing it on top along with the remaining sauce. Cover, adjust the heat, and simmer until the lasagna is cooked through and the cheese is bubbly, about 30 minutes.,Meanwhile, preheat the broiler. After the lasagna has cooked through, place the skillet under the broiler for 2 to 3 minutes, until the cheese is golden brown and crispy around the edges.,Garnish with additional Parmesan cheese and basil before serving.
[A]:
In a 12-inch deep skillet, heat the olive oil over medium-high heat, then brown the sausage. Remove 1/3 sausage from the skillet to a paper towel lined plate.