Plum-Glazed Turkey
Plum-Glazed Turkey is a flavorful Continental Global Delicacies dish prepared with quality ingredients. 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.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPrepare 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.
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.
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.
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.
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.
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.