Plum-Glazed Roast Turkey with Plum Gravy
This recipe makes 8 servings
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 |
- Portion size: 8
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.
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
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.
Source : Canadian Living Magazine: October 2006
