Before you begin cooking your turkey, you may want to brine it and make the quince syrup. You will need a large stockpot or cooler, a saucepan, a roasting pan and the ingredients listed below for each step. If you prefer not to brine your turkey, simply skip the first step, including the need for the stockpot or cooler. Please note:This recipe is based on a 26 lb. turkey.

To brine the turkey, you will need the ingredients listed below as well as your stockpot or cooler. Please note that the only ingredients you must have to brine are salt and sugar. The other ingredients are optional and to your taste.

• 1 cup salt
• 1 1/2 cups sugar
• 1 Large, chopped onion
• 4 Bay leaves
• 4 Teaspoons black peppercorn
• 3 Chopped celery stalks
• 3 Chopped carrots
• 9 Sprigs thyme
• 3 Sprigs parsley
• 4 Strips citrus peeling (lemon, lime or orange)
• 4 1/4 Quarts cold water

Mix all of the ingredients in a stockpot. Bring to a boil until the sugar and salt have dissolved. Allow brine to cool completely. Place turkey in brine, breast side down and allow to soak covered and refrigerated for 24 hours. Remove and dry turkey, allowing it 2 hours to come to room temperature.

To make the quince syrup you will need the following in ingredients and a saucepan. Please note that if you cannot find quince, pears make a similar flavor.

• 1/2 lb. Fresh, quartered quince
• 5/8 cup sugar
• 3/8 teaspoon fresh lemon juice

1. Combine sugar and quince in saucepan.
2. Bring to a boil.
3. Simmer, making sure the quince is submerged for about an hour or until the sauce is pink and syrupy
4. Add lemon juice and refrigerate covered for up to a week. Makes about 3/4 cup syrup.

To complete this part of the process you will need the following items.

• Roasting pan
• Meat thermometer
• 26 lb. turkey
• Quince syrup
• Basting brush
• Medium mixing bowl
• Large piece of cheesecloth
• 1 1/4 cup melted butter
• Salt and Pepper
• 6 cups stuffing
• 2 cups dry white wine

Follow the steps below to create your roast turkey with quince glaze.

1. Preheat oven to 425 degrees with the rack on the lowest position.
2. Prepare the turkey by removing the neck and putting is aside.
3. Mix 2 tbsp butter with quince sauce and set aside.
4. Mix 3/4 c butter with wine
5. Fold up cheesecloth and submerge in butter/wine mixture.
6. Place stuffing inside turkey.
7. Place turkey in roasting pan, tying legs together with cooking twine.
8. Rub remaining butter on turkey.
9. Season turkey with salt and pepper to taste.
10. Remove cheesecloth from mixture. Squeeze out excess mixture into bowl and put aside for use in basting.
11. Unfold cheesecloth enough to cover most of the turkey.
12. Place cheesecloth over turkey.
13. Place in oven and allow to roast for about 30 minutes.
14. Remove turkey and baste cheesecloth with the butter/wine mixture.
15. Turn oven temperature down to 350 degrees.
16. Baste every 1/2 hour for about 2 1/2 hours, covering loosely with foil if it begins to brown. Also, add small amounts of water to juice in pan if it is browning.
17. Remove and discard cheesecloth.
18. Continue to cook and baste turkey as you normally would until the thick part of the thigh is 165 degrees, about 2 1/2 hours.
19. Remove turkey and baste with quince syrup.
20. Roast turkey for 10 minutes.