Plum-Glazed Roast Turkey with Plum Gravy

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