ROAST TURKEY WITH QUINCE GLAZE
We brined our turkey for 24 hours, so leave plenty of time. If you don't want to brine yours, skip steps 1 and 2. If you don't have a stockpot large enough to hold the turkey and brine, use a clean, extra-large cooler.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Number Of Ingredients 17
Steps:
- Make the brine: Put ingredients into a large, wide stockpot. Add 4 quarts plus 2 cups cold water. Bring to a boil, stirring until sugar and salt have dissolved. Remove from heat; let cool completely.
- Submerge turkey, breast side down, in brine. Cover; refrigerate 24 hours, turning turkey once. Remove turkey, and pat dry with paper towels. Let stand at room temperature 2 hours. Discard brine.
- Preheat oven to 425 degrees, with rack in lowest position. Stir 12 tablespoons melted butter and the wine in a medium bowl. Fold a very large piece of cheesecloth into quarters so that it is large enough to cover breast and halfway down sides of turkey. Immerse cloth in butter mixture.
- Place turkey, breast side up, on a rack in a roasting pan. Fold wing tips under. Season inside turkey with salt and pepper. Loosely fill body and neck cavities with stuffing (about 5 cups in the body and about 1 cup in the neck). Tie legs together with kitchen twine. Fold neck flap under; secure with toothpicks. Rub turkey all over with 1/4 cup softened butter; season with salt and pepper.
- Remove cheesecloth from butter mixture, squeezing gently into bowl; reserve butter mixture for brushing. Lay cheesecloth over turkey. Place turkey, legs first, into oven. Roast 30 minutes. Brush cheesecloth and exposed turkey with butter mixture. Reduce temperature to 350 degrees. Roast, brushing with butter mixture every 30 minutes and rotating once, 2 1/2 hours; tent with foil if browning too quickly. Pour 1/2 cup water into pan if juices are very dark brown.
- Discard cheesecloth; rotate pan. Baste turkey with pan juices. Roast, rotating pan halfway through, until skin is golden brown and an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees (stuffing should also register 165 degrees), 1 1/2 to 2 hours more. Stir remaining 2 tablespoons melted butter and the quince syrup in a bowl; brush over turkey during last 10 minutes in oven. Transfer to a platter. Set pan drippings aside for gravy. Let turkey stand at room temperature 30 minutes, tented with foil, before carving. Garnish with quinces and thyme.
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Roman Herrera
[email protected]This recipe was a bit too complicated for me, but the turkey came out great. The quince glaze was a bit too sweet for my taste, but overall this was a good recipe.
Mali Naqvi
[email protected]I followed the recipe exactly and the turkey came out dry. I'm not sure what went wrong, but I will definitely be trying this recipe again.
NiLL Akash
[email protected]This was my first time making turkey and it came out perfectly. The quince glaze was amazing, and the turkey was so moist and tender. I will definitely be making this again.
J G
[email protected]I've made this recipe several times and it's always a hit. The quince glaze is the perfect finishing touch to the turkey.
Sulma Leon
[email protected]This recipe was a bit too complicated for me, but the turkey came out great. The quince glaze was a bit too sweet for my taste, but overall this was a good recipe.
Kisitu Christopher
[email protected]I followed the recipe exactly and the turkey came out dry. I'm not sure what went wrong, but I will definitely be trying this recipe again.
Jenish GAutam
[email protected]This was my first time making turkey and it came out perfectly. The quince glaze was amazing, and the turkey was so moist and tender. I will definitely be making this again.
sohel mobile
[email protected]I've made this recipe several times and it's always a hit. The quince glaze is the perfect finishing touch to the turkey.
Tony Brown
[email protected]This recipe was a bit too complicated for me, but the turkey came out great. The quince glaze was a bit too sweet for my taste, but overall this was a good recipe.
LIKHANYILE WITBOOI
[email protected]I followed the recipe exactly and the turkey came out dry. I'm not sure what went wrong, but I will definitely be trying this recipe again.
Faderera Benjamin
[email protected]This was my first time making turkey and it came out perfectly. The quince glaze was amazing, and the turkey was so moist and tender. I will definitely be making this again.
Iruoma Preshgold
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The quince glaze is the perfect balance of sweet and tart, and the turkey is always moist and flavorful.
Meg Bristy
[email protected]This recipe was easy to follow and the turkey came out great. The quince glaze was a bit too tart for my taste, but overall this was a good recipe.
Rj Amit
[email protected]I made this recipe for Thanksgiving and it was a huge hit. The turkey was moist and flavorful, and the quince glaze was the perfect finishing touch.
Cole Fabrizio
[email protected]I followed the recipe exactly and the turkey came out perfect. The quince glaze was a bit too sweet for my taste, but overall this was a great recipe.
cynthia kambarami morotolo
[email protected]This was the best turkey I've ever had. The quince glaze was to die for, and the turkey was cooked to perfection. I will definitely be making this again next year.
Gypsy Angel
[email protected]I'm not a huge fan of turkey, but this recipe changed my mind. The quince glaze was amazing, and the turkey was so moist and tender. I will definitely be making this again.
Josef Alfeus
[email protected]This recipe was absolutely delicious! The quince glaze was the perfect complement to the turkey, and the meat was so moist and flavorful. I will definitely be making this again for Thanksgiving.