The Recipe

Roast Turkey with Quince Glaze

Name: Roast Turkey with Quince Glaze
Yield: servings:14
Ingredients: 4 1/2 cups coarse salt; 4 1/2 cups sugar; 2 medium onions, coarsely chopped; 2 carrots, peeled and coarsely chopped; 2 celery stalks, coarsely chopped; 4 bay leaves; 8 sprigs fresh thyme; 4 sprigs fresh flat-leaf parsley; 1 tablespoon whole black peppercorns; 4 strips (3 inches) fresh lemon peel; 1 fresh whole turkey (about 26 pounds), rinsed and patted dry, giblets and neck reserved for Homemade Giblet Stock; 14 teaspoons unsalted butter, melted, plus 1/4 cup unsalted butter, softened; 2 cups dry white wine, such as Sauvignon Blanc; Coarse salt and freshly ground pepper; 6 cups Celery-Herb Stuffing; 3/4 cup hot Quince Syrup; Quinces and thyme sprigs, for garnish

COOK TIME : a few secondsPREP TIME : a few seconds

From Martha Stewart

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Ingredients

DESCRIPTION

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.

INGREDIENTS

4 1/2 cups coarse salt
4 1/2 cups sugar
2 medium onions, coarsely chopped
2 carrots, peeled and coarsely chopped
2 celery stalks, coarsely chopped
4 bay leaves
8 sprigs fresh thyme
4 sprigs fresh flat-leaf parsley
1 tablespoon whole black peppercorns
4 strips (3 inches) fresh lemon peel
1 fresh whole turkey (about 26 pounds), rinsed and patted dry, giblets and neck reserved for Homemade Giblet Stock
14 teaspoons unsalted butter, melted, plus 1/4 cup unsalted butter, softened
2 cups dry white wine, such as Sauvignon Blanc
Coarse salt and freshly ground pepper
6 cups Celery-Herb Stuffing
3/4 cup hot Quince Syrup
Quinces and thyme sprigs, for garnish