Roast Turkey with Quince Glaze

By Martha Stewart (16,118 recipes)
Roast Turkey with Quince Glaze

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

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

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  • Yield
  • servings:14

Instructions

Read the preparation instructions at Martha Stewart


Discussion


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