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.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 666 |
| pro | 92 g |
| total fat | 22 g |
| sat. fat | 8 g |
| carb | 20 g |
| fibre | 1 g |
| chol | 246 mg |
| sodium | 864 mg |
| % RDI: | - |
| calcium | 8% |
| iron | 44% |
| vit A | 6% |
| vit C | 5% |
| folate | 20% |
-
1 turkey (15 lbs/6.75 kg)
1 large onion, quartered
2 stalks celery (with leaves), coarsely chopped
4 bay leaves
2 large sprigs fresh sage
1 tsp (5 mL) each salt and pepper
1/4 cup (50 mL) butter, melted
Plum Glaze:
1-1/2 cups (375 mL) diced pitted plums (about 3 small)
3 tbsp (50 mL) each cranberry juice and port wine
3 tbsp (50 mL) corn syrup
2 tbsp (25 mL) granulated sugar
Gravy:
1/2 cup (125 mL) all-purpose flour
1/4 tsp (1 mL) pepper
4 cups (1 L) chicken stock
6 prunes, pitted and coarsely chopped
Preparation:
Plum Glaze: In small saucepan, bring plums, cranberry juice and port wine to boil; reduce heat and simmer until mushy, about 15 minutes. Purée 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.
Additional Information
Source
Canadian Living Magazine: October 2006
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