Turkey with Quinces

Pat the turkey portions dry with paper towels and season generously with salt on all sides.

Dust the turkey pieces evenly with flour, shaking off any excess to create a light coating.

Heat the lard in a large heavy-bottomed pot or Dutch oven over medium-high heat until it shimmers.

Working in batches to avoid crowding, brown the turkey pieces on both sides until golden, approximately 4-5 minutes per side.

Peel, core, and quarter the quinces, then add them to the pot with the browned turkey.

Sprinkle the sugar over the turkey and quinces, then stir gently to combine.

Reduce heat to medium-low, cover the pot, and braise until the turkey is cooked through and the quinces are tender, approximately 30-35 minutes.

Taste the braising liquid and adjust seasoning with additional salt if needed, then serve the turkey and quinces hot with the pan juices spooned over.