Plum-Glazed Turkey
Serves: 4
Branson Greenfelder
1 January 1970
Based on User reviews:
50
Spice
44
Sweetness
49
Sourness
39
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
Directions:
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
2
Strain the broth into a bowl; cover and refrigerate
3
Shred the meat from the neck and finely chop the giblets; cover and refrigerate
4
Preheat oven to 325°F
5
Prepare the turkey: Squeeze the orange inside the body and neck cavities; sprinkle with paprika, salt and pepper
6
Stuff loosely with Cranberry Fennel Stuffing , using about 3 cups for the neck and 8 cups for the body
7
Close the turkey with lacers or sew with a large needle and heavy thread; tie legs together
8
Rub bird with the butter; sprinkle with paprika, salt and pepper
9
Place a rack in a large roasting pan and cover with 2 long pieces of heavy-duty foil, lengthwise and crosswise
10
Place the turkey, breast-side up, on top of the foil
11
Pour 2 cups of the Giblet Broth into the pan
12
Close the foil loosely over the turkey
13
Roast for 1 1/2 hours
14
Open up the foil and roast the turkey, basting with pan juices every 30 minutes, for 2 1/2 hours
15
If the turkey starts to get too brown, tent it loosely with the foil
16
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
17
The temperature in the breast should read 160°F, and the juices should run clear when the thigh is pricked with a sharp knife
18
During the last 15 minutes of roasting, brush the turkey with the Plum Glaze
19
Transfer the turkey to a platter
20
Let the turkey rest, loosely covered with foil, for 20 minutes before carving
21
Remove the stuffing to a serving dish and cover
22
Present the turkey, garnished with the grapes and sage, before carving
23
Arrange the carved meat on a large, decorative platter and serve with hot Giblet Gravy
24
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
25
Strain the broth into a bowl; cover and refrigerate
26
Shred the meat from the neck and finely chop the giblets; cover and refrigerate
27
Preheat oven to 325°F
28
Prepare the turkey: Squeeze the orange inside the body and neck cavities; sprinkle with paprika, salt and pepper
29
Stuff loosely with Cranberry Fennel Stuffing , using about 3 cups for the neck and 8 cups for the body
30
Close the turkey with lacers or sew with a large needle and heavy thread; tie legs together
31
Rub bird with the butter; sprinkle with paprika, salt and pepper
32
Place a rack in a large roasting pan and cover with 2 long pieces of heavy-duty foil, lengthwise and crosswise
33
Place the turkey, breast-side up, on top of the foil
34
Pour 2 cups of the Giblet Broth into the pan
35
Close the foil loosely over the turkey
36
Roast for 1 1/2 hours
37
Open up the foil and roast the turkey, basting with pan juices every 30 minutes, for 2 1/2 hours
38
If the turkey starts to get too brown, tent it loosely with the foil
39
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
40
The temperature in the breast should read 160°F, and the juices should run clear when the thigh is pricked with a sharp knife
41
During the last 15 minutes of roasting, brush the turkey with the Plum Glaze
42
Transfer the turkey to a platter
43
Let the turkey rest, loosely covered with foil, for 20 minutes before carving
44
Remove the stuffing to a serving dish and cover
45
Present the turkey, garnished with the grapes and sage, before carving
46
Arrange the carved meat on a large, decorative platter and serve with hot Giblet Gravy