Plum Glazed Turkey Recipes

Steps:

• 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. 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. 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. 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. 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. 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.

Steps:

• Mix all ingredients except turkey in medium bowl. Place turkey in shallow glass or plastic dish or heavy-duty resealable plastic food-storage bag. Pour half of the plum mixture over turkey; turn turkey to coat. Reserve remaining half of plum mixture. Cover dish or seal bag and refrigerate 30 minutes, turning once.
• If using charcoal grill, place drip pan directly under grilling area, and arrange coals around edge of firebox. Heat coals or gas grill for indirect heat.
• Remove turkey from marinade; reserve marinade for basting. Cover and grill turkey over drip pan or over unheated side of gas grill and 4 to 6 inches from medium-high heat 25 to 30 minutes, turning and brushing with reserved basting marinade occasionally, until juice of turkey is no longer pink when centers of thickest pieces are cut. Discard any remaining basting marinade.
• Heat reserved plum mixture. Serve with sliced turkey.

Steps:

• Make glaze and roast turkey:
• Preheat oven to 425°F.
• Simmer jam, five-spice powder, peppercorns, water, and 1/2 teaspoon salt in a small saucepan, stirring, until jam is melted, about 3 minutes. Pour glaze through a fine-mesh sieve into a small bowl, pressing on and discarding solids, then cool.
• Rinse turkey inside and out and pat dry. Season inside and out with remaining teaspoon salt. Loosely fill large body cavity (and neck cavity if desired) with stuffing and tie drumsticks together with string. Fold neck skin under body and secure with skewers, then tuck wings under.
• Put turkey on a rack set in a large flameproof roasting pan and roast in middle of oven 30 minutes.
• Reduce oven temperature to 350°F.
• Brush melted butter over turkey and roast, basting every 30 minutes (add a little water to pan if juices get too dark), 1 1/2 hours.
• Brush turkey with plum glaze and continue to roast until thermometer inserted in center of body cavity (stuffing) registers 165°F (fleshy part of thigh will be about 180°F; do not touch bone), 1 to 1 3/4 hours more. If glaze starts browning too much, tent turkey with foil. (Total roasting time: 3 to 3 3/4 hours.) Transfer turkey to a platter (do not clean roasting pan), then remove skewers and discard string. Transfer stuffing from cavity to a serving dish and keep warm, covered. Let turkey stand 30 minutes.
• Make gravy while turkey stands:
• Transfer pan juices to a 2-quart glass measure, then skim fat, reserving 3 tablespoons of it. Add enough turkey stock to pan juices to total 4 1/2 cups. Straddle roasting pan across 2 burners, then add wine and deglaze pan by boiling over moderately high heat, stirring and scraping up brown bits, until wine is reduced by half, about 5 minutes. Add stock mixture and jam and boil, stirring, until jam is melted. Pour through fine-mesh sieve into glass measure.
• Whisk together reserved fat and flour in a large heavy saucepan (it will be about the thickness of peanut butter) and cook roux over moderately low heat, stirring, 3 minutes. Add hot stock mixture in a fast stream, whisking constantly to prevent lumps, and simmer, whisking occasionally, until thickened, about 5 minutes. Stir in turkey juices accumulated on platter and simmer 1 minute. Season with salt and pepper.
• Serve turkey with gravy.

Steps:

• Preheat a grill to medium high. One at a time, place the cutlets between 2 sheets of plastic wrap and pound with a meat mallet or heavy skillet until 1/4 inch thick. Transfer the cutlets to a bowl and toss with the cayenne, 1 teaspoon coriander, 1 teaspoon salt, 1/4 teaspoon black pepper and 1 tablespoon olive oil. Set aside.
• Toss the plums with the remaining 1/4 teaspoon coriander, a pinch of salt and 1 tablespoon olive oil. Grill the plums, turning once, until just starting to soften, 3 to 4 minutes. Set aside.
• Grill the turkey until cooked through, about 2 minutes per side.
• Finely chop a few of the grilled plum wedges; put in a large bowl. Stir in the lemon juice, the remaining 3 tablespoons olive oil and 1/4 teaspoon each salt and black pepper. Add the arugula and toss. Top the turkey with the salad and the remaining grilled plums.

Steps:

• Sprinkle turkey with salt and pepper. Place turkey in 5- to 6-quart slow cooker. Mix plum sauce, onions and soy sauce; pour over turkey.
• Cover and cook on low heat setting 8 to 10 hours or until juice of turkey is no longer pink when centers of thickest pieces are cut.
• Remove turkey from cooker. Cover with aluminum foil to keep warm.
• Remove any fat from sauce. Mix cornstarch and water; stir into sauce.
• Cover and cook on high heat setting 15 to 20 minutes or until sauce has thickened. Cut turkey from drumsticks. Serve with sauce and rice.

Steps:

• Mix all ingredients together except turkey in a medium bowl. Place turkey in a shallow glass dish. Pour half of the plum mixture over the turkey to coat. Reserve remaining half of plum mixture. Cover dish and refrigerate 30 minutes; turning once.
• Remove turkey from marinade, reserving the marinade for basting. Cover and grill turkey 4 to 6 inches over medium-high heat for 25 to 30 minutes, turning and basting occasionally until juice of turkey is no longer pink when centers of the thickest pieces are cut. Discard any remaining basting marinade.
• Heat reserved plum mixture and serve with turkey.

Steps:

• In small bowl, mix all ingredients except turkey. In shallow glass dish, place turkey. Pour half of the plum mixture over turkey; turn turkey to coat. Cover dish; refrigerate 30 minutes, turning once. Reserve remaining half of plum mixture to serve with turkey.
• Heat gas or charcoal grill for indirect-heat cooking. Remove turkey from marinade; reserve marinade for basting.
• Place turkey on grill for indirect cooking. Cover grill; cook over medium-high heat 25 to 30 minutes, turning and brushing occasionally with reserved marinade, until juice of turkey is clear when center of thickest part is cut (170°F). Discard any remaining marinade. Heat reserved plum mixture. Serve with sliced turkey.

Steps:

• The marinade: in a small bowl, stir the marinade ingredients together, add salt/pepper to taste.
• Place the turkey breast in a large heavy-duty zip-lock plastic bag; pour the marinade in the bag.
• Turn the turkey in the bag to coat it evenly; seal bag and refrigerate 3-4 hours.
• Preheat oven to 375°.
• Place turkey in a roasting pan; pour the marinade over the turkey.
• Cover pan tightly with foil.
• Roast 1 ½ to 2 hours or until internal temperature is 155°F.
• Increase oven temperature to 425°; remove foil.
• Brush the turkey with the plum sauce and roast for about 20 more minutes, or until instant-read thermometer inserted into the thickest part of the breast reads 160°, basting with the pan juices halfway through cooking time.
• The skin should turn a deep brown color.
• Place the turkey on a carving board and reserve the sauce in the roasting pan.
• Cover the turkey with foil and let rest 15-20 minutes before carving.
• Cut the turkey into ½-inch thick slices and overlap them on a serving platter.
• Spoon the sauce over the turkey and garnish with the parsley.