Roast Turkey With Quince Glaze
- Ready In:
- 3hrs
- Ingredients:
- 19
- Serves:
-
12-14
ingredients
-
for the brine
- 2 cups coarse salt
- 2 cups sugar
- 2 medium onions, coarsely chopped
- 2 carrots, peeled and coarsely chopped
- 2 celery ribs, coarsely chopped
- 4 bay leaves
- 8 sprigs fresh thyme
- 4 sprigs fresh flat-leaf parsley
- 1 tablespoon whole black peppercorn
- 4 slices fresh lemon peel
-
for the turkey
- 1 (16 lb) fresh whole turkey
- 14 tablespoons unsalted butter, melted, plus 1/4 cup unsalted butter, softened
- 2 cups dry white wine, such as Sauvignon Blanc
- coarse salt & freshly ground black pepper
- 6 cups homemade prepared stuffing
- 3⁄4 cup hot quince syrup
-
for the quince syrup
- 2 lbs fresh quinces, quartered
- 2 1⁄2 cups sugar
- 2 1⁄2 teaspoons fresh lemon juice
directions
- Make the brine; put ingredients into a large, wide stockpot. Add 6 quarts 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°F 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 the sides of the 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°F
- 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°F (stuffing should also register 165°F), 1 1/2 to 2 hours more.
- Stir remaining 2 tablespoons 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, if desired.
- Let turkey stand at room temperature 30 minutes, tented with foil, before carving. Garnish with quinces and thyme.
- DIRECTIONS FOR QUINCE SYRUP.
- Bring quinces, sugar, and 4 cups water to a boil in a medium stockpot. Reduce heat. Place a lid from a slightly smaller saucepot over fruit to keep submerged, and simmer until the liquid is pale pink and has been reduced to a thin syrup, about 1 hour 10 minutes. Strain; reserve cooked quinces for another use. Stir in lemon juice. Syrup can be refrigerated in an airtight container up to 1 week.
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RECIPE SUBMITTED BY
Wife and Mama of 3 and 1 girl on the way, 2 boys (Hunter & Jaden) and 1 girl (Gabrielle). I work as a "Lunch-Lady" for the St. Vrain Valley School District.