Plum-Glazed Roast Turkey with Plum Gravy

Author: Canadian Living

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.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: October 2006

Ingredients

  • 1 turkey (15 lbs/6.75 kg)
  • 1 onion quartered
  • 2 celery stalks (with leaves), coarsely chopped
  • 4 bay leaves
  • 2 fresh sage sprigs
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/4 cup butter melted
Gravy:
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon pepper
  • 4 cups chicken stock
  • 6 prunes pitted and coarsely chopped
Plum Glaze:
  • 1 1/2 cup diced pitted plum (about 3 small)
  • 3 tablespoons cranberry juice
  • 3 tablespoons port wine
  • 3 tablespoons corn syrup

Method

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 facts <b>Per serving:</b> about

  • Sodium 864 mg
  • Protein 92 g
  • Calories 666.0
  • Total fat 22 g
  • Cholesterol 246 mg
  • Saturated fat 8 g
  • Total carbohydrate 20 g

%RDI

  • Iron 44.0
  • Fibre 0.0
  • Folate 20.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 8.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 6.0
  • Vitamin C 5.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Plum-Glazed Roast Turkey with Plum Gravy

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