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Roast Turkey with Quince Glaze

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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.

Source: Martha Stewart Living, November 2006
Servings

Ingredients

For the Brine

For the Turkey

Directions

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Reviews

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How would you rate this recipe?
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  • slavrenchik1
    24 NOV, 2010
    Love this recipe. I've been making it for the last 4 years. It's very easy and always comes out really good.
    Reply
  • blumie
    21 MAR, 2009
    This turkey hit the jackpot twice! Stellar! If you follow the recipe to the letter, you will be rewarded with an AMAZING meal. katie2000, I just used cheesecloth on top as directed. I think the rule of thumb is, you don't need to cover the turkey unless it's getting overly browned.
    Reply
  • pandapieters
    26 NOV, 2008
    does it matter that the whole turkey is not sitting in the brine.. I dont have a large enough pot
    Reply
  • katie2000
    21 NOV, 2008
    Does anyone know if I have to use a turkey pan lid to cover the turkey while in the oven or only the cheesecloth on top would be enough? Thanks a lot.
    Reply
  • nvnvgirl
    24 NOV, 2007
    I used this brine for Thanksgiving. I'm glad I listened to my stepdad and mom; they had used it before and said to use no more than 1 cup of the salt...it was PLENTY salty! I started out with just HALF the amount of salt and it was way too much even after I'd filled my stockpot completely full of water (I ended up dumping it and starting over with only 1 cup of salt and 1 1/2 cups of sugar). It turned out beautifully.
    Reply
  • AnnaChikovaniSprunger
    23 NOV, 2007
    Excellent recipe. Quinces gave such a delightful aroma to the bird!
    Reply
  • Allen
    19 NOV, 2007
    I had made this exact recipe with one exception including the brine this year in October (Canada). It was difficult for me to fine a quince in the first and second week of Oct, so I opted by using pears.It was my first time using a brine, and I can say I will continue to brine in the future.
    Reply
  • ashleywelborn
    13 NOV, 2007
    I made this for Thanksgiving last year, and I am making it again this year. It was such a success. It came out, not only delicious, but it was beautiful as well. It was a huge hit with everyone in my family, inclucing my 80 year old Grandpa, who said it was the best he had ever eaten. My Grandma shot him a dirty look! Thanks Martha!
    Reply

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