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.
ROAST TURKEY WITH QUINCE GLAZE
This is absolutely delicious and moist! Got this from Martha Stewart and made it Thanksgiving 2006 and making it again this year...
Provided by Mrs_Duncanson
Categories Meat
Time 3h
Yield 12-14 serving(s)
Number Of Ingredients 19
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.
Nutrition Facts : Calories 1430.1, Fat 57.7, SaturatedFat 20.3, Cholesterol 336.6, Sodium 19729, Carbohydrate 124.5, Fiber 5.1, Sugar 85.3, Protein 94.4
ROAST TURKEY WITH RED CURRANT JELLY AND CITRUS GLAZE
Categories Citrus turkey Roast Christmas Thanksgiving Port Shallot Jam or Jelly Bon Appétit
Yield Serves 8 to 10
Number Of Ingredients 19
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.
HONEY-GLAZED TURKEY BREAST WITH ROASTED PINEAPPLE
Prepare yourself for a whole new turkey taste! An exciting blend of seasonings and fresh pineapple turns ordinary roast turkey into an extraordinary meal.
Provided by Betty Crocker Kitchens
Categories Entree
Time 2h30m
Yield 16
Number Of Ingredients 9
Steps:
- Heat oven to 325°F. Place turkey breast, skin side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of meat and does not touch bone. Roast uncovered 1 hour.
- Cut rind from pineapple. Cut pineapple lengthwise in half; cut out core. Cut each half crosswise into 8 slices. Mix wine, honey, soy sauce, gingerroot and garlic. Arrange pineapple on rack around turkey. Brush turkey and pineapple with wine mixture. Roast uncovered about 1 hour longer, brushing turkey and pineapple frequently with wine mixture, until thermometer reads 165°F. Remove turkey and pineapple from pan; keep warm. Discard any remaining wine mixture.
- Pour pan drippings into measuring cup; skim off any excess fat. Add enough water to drippings to measure 1 cup. Heat drippings to boiling in 1-quart saucepan. Mix cornstarch and cold water; stir into drippings. Boil and stir 1 minute. Serve with turkey.
Nutrition Facts : Calories 185, Carbohydrate 7 g, Cholesterol 65 mg, Fiber 0 g, Protein 24 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 170 mg
More about "roast turkey with quince glaze recipes"
3 TURKEY GLAZE RECIPES TO PERFECT YOUR HOLIDAY DINNER
From about.spud.com
ROASTED BRUSSELS SPROUTS WITH QUINCE GLAZE RECIPE
From eatingwell.com
ROAST TURKEY WITH QUINCE GLAZE RECIPE | RECIPE | ROASTED TURKEY, …
From pinterest.co.uk
QUINCE GLAZED SPLIT TURKEY BREAST : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
LAST-MINUTE THANKSGIVING DINNER TIPS AND RECIPES FROM CELEBRITY …
From abcnews.go.com
DRY-BRINED TURKEY WITH TANGY HONEY GLAZE - SAVVY NANA
From savvynana.com
ROAST TURKEY WITH QUINCE GLAZE | ROASTED TURKEY, STUFFING RECIPES ...
From pinterest.com
RECIPES FOR ROAST TURKEY WITH QUINCE GLAZE - COOKTIME24.COM
From cooktime24.com
ROAST TURKEY WITH QUINCE GLAZE | PUNCHFORK
From punchfork.com
ROAST TURKEY WITH QUINCE GLAZE - MEALPLANNERPRO.COM
From mealplannerpro.com
ROAST TURKEY WITH QUINCE GLAZE :: QUICK AND SIMPLE RECIPES
From rosacooking.com
RECIPE : ROAST TURKEY WITH MAPLE GLAZE – HUDSON MEATS
From hudsonmeats.com
ROAST TURKEY GLAZE | BIGOVEN
From bigoven.com
ROAST TURKEY WITH QUINCE GLAZE RECIPE | RECIPE | ROASTED TURKEY, …
From pinterest.co.uk
PERFECT ROAST TURKEY WITH STUFFING | EASY WEEKNIGHT RECIPES
From easyweeknightrecipes.com
JUICY AND TENDER ROAST TURKEY RECIPE – ROASTED TURKEY RECIPE — …
From eatwell101.com
ROASTED BRUSSELS SPROUTS WITH QUINCE GLAZE RECIPE
From recipegoulash.cc
ROAST TURKEY GLAZE RECIPES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
9 EASY TURKEY GLAZE IDEAS | HOW TO GLAZE A TURKEY | THANKSGIVING ...
From foodnetwork.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love