Recipes

Plum-Glazed Turkey

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Plum-Glazed Turkey

Plum-Glazed Turkey

amanda

Equipment

  • - Turkey Roasting Pan

  • - Digital Instant Read Thermometer

  • - Food Processor

  • - Heavy Duty Roasting Apron

  • - Large Skillet (Sauté Pan)

  • - Mixing Bowls and Spatulas

  • - Kitchen Shears

  • - Silicone Basting Brush

  • - Meat Slicer

  • - Roasting Rack Insert

Ingredients

  • (make one day ahead):

  • 1 large can (48 ounces) chicken broth

  • Giblets and neck from turkey, rinsed and dried

  • (make Thanksgiving Day):

  • 1 turkey (about 18 pounds)

  • 1 large orange, halved

  • Paprika, salt and pepper, to taste

  • Cranberry Fennel Stuffing

  • 4 to 6 tablespoons unsalted butter, at room temperature

  • Plum Glaze (make one day ahead)

  • 2 large bunches red grapes, for garnish

  • 2 to 3 large bunches fresh sage, for garnish

  • (make Thanksgiving Day)

Instructions

1

Instruction 1

Prepare the Giblet Broth one day ahead: Simmer the chicken broth, giblets and neck in a saucepan until the giblets are tender, about 1 hour. Strain the broth into a bowl; cover and refrigerate. Shred the meat from the neck and finely chop the giblets; cover and refrigerate.
2

Instruction 2

Preheat oven to 325°F. Prepare the turkey: Squeeze the orange inside the body and neck cavities; sprinkle with paprika, salt and pepper. Stuff loosely with Cranberry Fennel Stuffing , using about 3 cups for the neck and 8 cups for the body. Close the turkey with lacers or sew with a large needle and heavy thread; tie legs together. Rub bird with the butter; sprinkle with paprika, salt and pepper.
3

Instruction 3

Place a rack in a large roasting pan and cover with 2 long pieces of heavy-duty foil, lengthwise and crosswise. Place the turkey, breast-side up, on top of the foil. Pour 2 cups of the Giblet Broth into the pan. Close the foil loosely over the turkey. Roast for 1 1/2 hours.
4

Instruction 4

Open up the foil and roast the turkey, basting with pan juices every 30 minutes, for 2 1/2 hours. If the turkey starts to get too brown, tent it loosely with the foil.
5

Instruction 5

Raise the oven temperature to 350°F and cook the turkey for 1 more hour or until an instant-read thermometer inserted into the thickest part of the thigh reads 170°F. The temperature in the breast should read 160°F, and the juices should run clear when the thigh is pricked with a sharp knife. During the last 15 minutes of roasting, brush the turkey with the Plum Glaze . Transfer the turkey to a platter. Let the turkey rest, loosely covered with foil, for 20 minutes before carving. Remove the stuffing to a serving dish and cover.
6

Instruction 6

Present the turkey, garnished with the grapes and sage, before carving. Arrange the carved meat on a large, decorative platter and serve with hot Giblet Gravy.
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