Rosa Cooking

Roast turkey with quince glaze

Fragrant, golden, juicy and delicious turkey is the decoration of every holiday table and the pride of every hardworking housewife. I usually soak my turkey for a couple of days in an aromatic solution so that its meat stays as juicy as possible. At the very end of roasting, I coated the turkey with a sweet and sour quince glaze, which gave the skin an even nicer color and additional aroma and taste to the meat. The recipe is very simple and if you follow a couple of very simple rules you will end up with a wonderfully roasted turkey crispy shrimp and juicy meat.

Preparation steps

  • First, make turkey brine a few days before you bake it. Put salt, sugar, cleaned and sliced ​​vegetables in a large pot, then add herbs, pepper and sliced ​​lemon. Fill everything with 4 liters of water and bring to a boil. Cook until it boils and until all the salt and sugar have dissolved. Remove from heat and cool completely. Put the turkey in a larger sturdy plastic bag and fill it with cold brine. Tie the bag tightly and leave it for 1-2 days in the refrigerator or in a handy refrigerator in which you will put ice and which you will periodically refill.
  • In the meantime, make spicy butter and quince syrup, and they can be made a week in advance and stored in the refrigerator. It will be even better because the aromas will permeate. Pour a few drops of oil over the garlic and wrap in foil, then bake until soft. Cool the roasted garlic and clean it, then put it in a smaller bowl and mash it with a fork. Add softened butter and chopped herbs and mix everything well into a uniform mass. Transfer to a container with a tight lid and store in the refrigerator until use.
  • You will make quince syrup by cutting the quinces into four pieces and placing them in a cooking pot together with sugar and water. Let it all boil and reduce the heat, then continue to cook for 1 hour until the juice thickens slightly. Drain the juice and stir in the lemon juice, cool and store in the refrigerator until use. You can use the remaining quinces by adding them to the turkey filling.
  • On the day you plan to roast the turkey, start preparing 5 hours before you plan to serve the roast. Calculate the preparation, roasting and resting time which is very important for juicy meat. Take the turkey out of the brine and wipe well. He tied his legs with kitchen thread, secured the skin from his neck with toothpicks on his back, and turned his wings toward his back. Coat the whole turkey with butter and spices, and salt and pepper the turkey on all sides.
  • Cut two larger pieces of baking paper so that they can hold the turkey and there is more paper to fold and fasten. Lay one paper and coat the middle with butter and place the turkey on the butter. Transfer the edges of the paper over the turkey and fold them together, finally securing them well with a stapler. Wrap the turkey on the other side in the same way. Transfer the prepared turkey to a baking dish.
  • Bake the turkey in a preheated oven at 160 degrees for 2 hours and 45 minutes. In the meantime, you can make attachments. After that time, take out the turkey, remove the paper and return it to the oven, where you will raise the temperature to 200 degrees. Bake the turkey for the next 45 minutes until nicely browned, if necessary rotate it during roasting. During the last 10 minutes of roasting, coat the whole turkey with the prepared quince glaze. The glaze will give the cover an even nicer color and a nice aroma.
  • Transfer the roasted turkey to a serving plate and cover with foil, let it stand for 30 minutes. Meanwhile, if you want to make a sauce from the roasting juices by returning the roasting pan to the heat and pouring in 500 ml of stock, cook, stirring, until all the caramelized juices have dissolved. Strain and mix a little flour dissolved in water into the sauce. Cook until thickened, try and add salt and pepper if necessary. Before serving, decorate the turkey with fresh herbs or fruit of your choice. Serve sliced ​​turkey with the prepared sauce, cranberry sauce, pre-potatoes and other side dishes you have prepared.

Tags

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