Serves 12 to 14
For the Brine:
2 cups coarse salt
2 cups sugar
2 medium onions, coarsely chopped
2 carrots, peeled and coarsely chopped
2 celery stalks, coarsely chopped
4 bay leaves
8 sprigs fresh thyme
4 sprigs fresh flat-leaf parsley
1 tablespoon whole black peppercorns
4 strips (3 inches) fresh lemon peel
For the Turkey:
1 fresh whole turkey (about 16 pounds), rinsed and patted dry, giblets and neck removed
14 tablespoons unsalted butter, melted, plus 1/4 cup unsalted butter, softened
2 cups dry white wine, such as Sauvignon Blanc
Coarse salt and freshly ground pepper
6 cups homemade stuffing
3/4 cup hot Quince Syrup
Quinces and thyme sprigs, for garnish
1. 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.
2. 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.
3. Preheat oven to 425掳, 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.
4. 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.
5. 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掳. 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.
6. 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掳 (stuffing should also register 165掳), 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.Martha stewart turkey recipe 12-26-2006/with brian gumble?
Perfect Roast Turkey
1 twenty- to-twenty-one-pound fresh whole turkey, giblets and neck removed from cavity and reserved
1 1/2 cups (3 sticks) unsalted butter, melted, plus 4 tablespoons unsalted butter, room temperature
1 bottle 750-ml dry white wine
2 teaspoons salt
2 teaspoons freshly ground black pepper
Classic Stuffing
1 cup dry red or white wine, for gravy (optional)
Giblet Stock
Rinse turkey with cool water, and dry with paper towels. Let stand for 2 hours at room temperature. Place rack on lowest level in oven. Heat oven to 450掳. Combine melted butter and white wine in a bowl. Fold a large piece of cheesecloth into quarters and cut it into a 17-inch, four-layer square. Immerse cheesecloth in the butter and wine; let soak. Place turkey, breast side up, on a roasting rack in a heavy metal roasting pan. If the turkey comes with a pop-up timer, remove it; an instant-read thermometer is a much more accurate indication of doneness. Fold wing tips under turkey. Sprinkle 1/2 teaspoon each salt and pepper inside turkey. Fill large cavity and neck cavity loosely with as much stuffing as they hold comfortably; do not pack tightly. (Cook remaining stuffing in a buttered baking dish for 45 minutes at 375掳.) Tie legs together loosely with kitchen string (a bow will be easy to untie later). Fold neck flap under, and secure with toothpicks. Rub turkey with the softened butter, and sprinkle with remaining 1 1/2 teaspoons salt and pepper. Lift cheesecloth out of liquid, and squeeze it slightly, leaving it very damp. Spread it evenly over the breast and about halfway down the sides of the turkey; it can cover some of the leg area. Place turkey, legs first, in oven. Cook for 30 minutes. Using a pastry brush, baste cheesecloth and exposed parts of turkey with butter and wine. Reduce oven temperature to 350掳, and continue to cook for 2 1/2 more hours, basting every 30 minutes and watching pan juices; if the pan gets too full, spoon out juices, reserving them for gravy. After this third hour of cooking, carefully remove and discard cheesecloth. Turn roasting pan so that the breast is facing the back of the oven. Baste turkey with pan juices. If there are not enough juices, continue to use butter and wine. The skin gets fragile as it browns, so baste carefully. Cook 1 more hour, basting after 30 minutes. After this fourth hour of cooking, insert an instant-read thermometer into the thickest part of the thigh. Do not poke into a bone. The temperature should reach 180掳 (stuffing should be between 140掳 and 160掳) and the turkey should be golden brown. The breast does not need to be checked for temperature. If legs are not yet fully cooked, baste turkey, return to oven, and cook another 20 to 30 minutes. When fully cooked, transfer turkey to a serving platter, and let rest for about 30 minutes. Meanwhile, make the gravy. Pour all the pan juices into a glass measuring cup. Let stand until grease rises to the surface, about 10 minutes, then skim it off. Meanwhile, place roasting pan over medium-high heat. Add 1 cup dry red or white wine, or water, to the pan. Using a wooden spoon, scrape the pan until liquid boils and all the crisp bits are unstuck from pan. Add giblet stock to pan. Stir well, and bring back to a boil. Cook until liquid has reduced by half, about 10 minutes. Add the defatted pan juices, and cook over medium-high heat 10 minutes more. You will have about 2 1/2 cups of gravy. Season to taste, strain into a warm gravy boat, and serve with turkey.
