Roast Turkey With Quince Glaze Recipes

EXPERTLY SPICED AND GLAZED ROAST TURKEY

Steps:

• Place turkey, breast side up, on a cutting board and pat dry. Grip a wing and pull it outward so you can see where it attaches to the body. Using a sharp boning or chef's knife, cut though the joint to separate the wing from the breast (if you hit bone, you're in the wrong spot; pull the wing out farther to help you get into the place where the joint meets the socket). Remove wing; repeat on the other side.
• Cut through skin connecting 1 leg to carcass. Pull leg back until the ball joint pops out of its socket; cut through the joint to separate leg. Repeat on the other side.
• Now for the breast: Position the turkey breast side down with the opening facing you. Using kitchen shears, cut along one side of backbone until you get all the way through the neck end, then turn the turkey 180°F and cut through the other side to remove the backbone (save it for making stock).
• Very finely grind black and pink peppercorns in a spice mill or mortar and pestle; transfer to a medium bowl. Add salt, garlic powder, onion powder, paprika, and 1 Tbsp. brown sugar and use your fingers to mix together.
• Place turkey pieces, skin side up, on a wire rack set inside a rimmed baking sheet. Sprinkle salt mixture liberally all over turkey, patting to adhere. You may not need all of it, but it's good to have extra since some will end up on the baking sheet. Chill bird, uncovered, at least 24 hours and up to 2 days.
• Remove turkey from wire rack and rinse baking sheet and rack if needed (turkey will most likely release some liquid). Line baking sheet with 3 layers of foil to make cleanup easy and set rack back inside. Arrange turkey pieces on rack, skin side up, and let sit at room temperature 2-3 hours to help decrease the cooking time.
• Meanwhile, cook herbs, garlic, orange zest, soy sauce, vinegar, and remaining ⅓ cup brown sugar in a small saucepan over medium heat, stirring occasionally, until sugar is dissolved and glaze thickens slightly (it should just barely coat a spoon), 10-12 minutes. Remove glaze from heat.
• Place a rack in middle of oven; preheat to 425°F. Rub turkey with oil and pour 1 cup water into baking sheet. Roast turkey, rotating baking sheet halfway through, until skin is mostly golden brown, 20-25 minutes. Reduce oven temperature to 300°F and continue to roast turkey, brushing with glaze every 20 minutes and adding more water by ½-cupfuls as needed to maintain some liquid in baking sheet, until an instant-read thermometer inserted into the thickest part of breast registers 150°F, and 170°F when inserted into the thickest part of the thighs, 50-70 minutes longer (total cooking time will be 1-1½ hours). Skin should be deep golden brown and shiny. Transfer turkey to a cutting board; tent loosely with foil. Let rest 30-60 minutes before carving.

ROAST TURKEY WITH QUINCE GLAZE

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.

ROAST TURKEY WITH RED CURRANT JELLY AND CITRUS GLAZE

Steps:

• Make turkey:
• Combine water and salt in large stockpot; stir to dissolve salt. Rinse turkey inside and out. Add turkey to brine. Cover pot; refrigerate overnight. Stir butter and jelly in small sauce-pan over medium heat until melted. Mix in marjoram, orange peel and lemon peel. Freeze mixture until semi-firm, whisking occasionally, about 1 hour.
• Position rack in bottom third of oven and preheat to 375°F. Drain turkey; pat dry inside and out. Sprinkle shallots in roasting pan. Place turkey atop shallots. Starting at neck end, slide hand between skin and breast meat to loosen skin. Spread 1/2 cup chilled jelly mixture over breast meat under skin and over outside of turkey (reserve remaining jelly mixture for gravy and glaze). If stuffing turkey, spoon stuffing loosely into neck and main cavities. Tuck wing tips under tur-key; tie legs together to hold shape.
• Roast turkey 45 minutes, adding some broth to pan if drippings threaten to burn. Reduce oven temperature to 350?F. Cover turkey loosely with foil. Roast until thermometer inserted into thigh registers 180?°F, adding more broth to pan if necessary to keep drippings from burning and basting turkey occasionally with drippings, about 3 hours longer if unstuffed or 3 1/2 hours longer if stuffed. If necessary, uncover turkey during last 20 minutes to brown skin. Transfer turkey to platter. Tent with foil; let stand 30 minutes. Re-serve mixture in pan for gravy.
• Make gravy:
• Strain pan juices into large measuring cup; spoon off fat. Add Giblet Stock; if necessary, add enough broth to measure 4 cups. Transfer mixture to large saucepan; bring to boil. Stir 4 tablespoons reserved jelly mixture and flour in bowl to form paste. Whisk paste into stock mixture. Add Port and citrus juices; boil until reduced enough to coat spoon thickly, about 12 minutes. Mix in orange peel. Season with salt and pepper.
• Brush warm turkey with enough remaining jelly mixture to glaze.

ROAST TURKEY WITH QUINCE GLAZE

Steps:

• 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.

HERB-GLAZED ROASTED TURKEY

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Rinse the turkey, and pat thoroughly dry with paper towels. Brush the turkey with olive oil, inside and out.
• Mix 1 teaspoon of salt, 1/2 teaspoon of pepper, and the thyme in a small bowl, and sprinkle the turkey with the mixture.
• Place the turkey on a rack set in a roasting pan, and roast in the preheated oven for 2 hours.
• In a bowl, stir together the honey, melted butter, sage, parsley, basil, 1 teaspoon salt, and 1 teaspoon pepper, until the mixture is smooth and well blended. Brush the turkey with the honey glaze, and return to the oven.
• Roast the turkey until no longer pink at the bone and the juices run clear, about 2 more hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Continue to brush the turkey with the honey glaze frequently as it roasts. Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.