Tested till perfect Plum-Glazed Roast Turkey with Plum Gravy

Plum-Glazed Roast Turkey with Plum Gravy

Pick up the October 2006 issue of Canadian Living magazine and celebrate Thanksgiving with our "Dining Inn Style" menu for eight featuring this tantalizing main event.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: October 2006

  • rating starrating starrating starrating starrating star
  • Portion size 8

Ingredients

  • 1 1turkey, (15 lbs/6.75 kg)
  • 1 1large oniononions, quartered
  • 2 2celery stalkcelery stalks, (with leaves), coarsely chopped
  • 4 4bay leafbay leaves
  • 2 2large fresh sage sprigs
  • 1 tsp 1tspsalt
  • 1 tsp 1tsppepper
  • 1/4 cup 1/4cupbutter, melted

Plum Glaze:

  • 1-1/2 cups 1-1/2cupsdiced pitted plumplums, (about 3 small)
  • 3 tbsp 3tbspcranberry juice
  • 3 tbsp 3tbspport wine
  • 3 tbsp 3tbspcorn syrup

Gravy:

  • 1/2 cup 1/2cupall-purpose flour
  • 1/4 tsp 1/4tsppepper
  • 4 cups 4cupschicken stock
  • 6 6pruneprunes, pitted and coarsely chopped
To change the number of servings, enter the number, then press "calculate". or reset

Preparation

Plum Glaze: In small saucepan, bring plums, cranberry juice and port wine to boil; reduce heat and simmer until mushy, about 15 minutes. Pur?in blender or press through food mill. Remove 1/2 cup (125 mL) and set aside for gravy.

Return remaining plum mixture to saucepan. Add corn syrup and sugar; bring to boil. Reduce heat and simmer, stirring often, until syrupy and reduced to 2/3 cup (150 mL), about 4 minutes. Make-ahead: Let both mixtures cool, uncovered, in separate airtight containers. Cover and refrigerate for up to 2 days.)

Pat turkey dry. Divide onion, celery, bay leaves, sage and half each of the salt and pepper between cavities; skewer cavities closed. Tie legs together; fold wings under back. Place on rack in large roasting pan. Brush with butter; season with remaining salt and pepper. Cover loosely with foil.

Roast in 325°F (160°C) oven for 3 hours. Uncover and roast until meat thermometer inserted into thigh registers 175°F (79°C), about 45 minutes. Brush all over with plum glaze. Roast until glossy and thermometer registers 185°F (85°C), about 15 minutes. Transfer to cutting board; tent with foil and let rest for 30 minutes before carving.

Gravy: Meanwhile, skim fat from juices in pan. Whisk in flour and pepper; cook over medium-high heat, stirring and scraping up brown bits, for 1 minute. Gradually whisk in stock and reserved plum mixture. Bring to boil; reduce heat and simmer, whisking, until thickened and smooth, about 5 minutes. Strain through fine sieve into large saucepan. Stir in prunes; simmer until prunes are softened, about 5 minutes. Serve with turkey.

Nutritional Information Per serving: about

cal 666 pro 92g total fat 22g sat. fat 8g
carb 20g fibre 1g chol 246mg sodium 864mg

% RDI:

calcium 8 iron 44 vit A 6 vit C 5
folate 20
All rights reserved. Transcontinental Media G.P. © 2014