Plum-Glazed Turkey

Ingredients for Plum-Glazed Turkey

• (make one day ahead):

• 1 large can (1350g) chicken broth

• Giblets and neck from turkey, rinsed and dried

• (make Thanksgiving Day):

• 1 turkey (about 8.2kg )

• 1 large orange, halved

• Paprika, salt and pepper, to taste

• Cranberry Fennel Stuffing

• 4 to 6 tablespoons unsalted butter, at room temperature

• Plum Glaze (make one day ahead)

• 2 large bunches red grapes, for garnish

• 2 to 3 large bunches fresh sage, for garnish

• (make Thanksgiving Day)

1. Prepare the Giblet Broth one day ahead: Simmer the chicken broth, giblets and neck in a saucepan until the giblets are tender, about 1 hour. Strain the broth into a bowl; cover and refrigerate. Shred the meat from the neck and finely chop the giblets; cover and refrigerate.

2. Preheat oven to 163°C. Prepare the turkey: Squeeze the orange inside the body and neck cavities; sprinkle with paprika, salt and pepper. Stuff loosely with Cranberry Fennel Stuffing , using about 725ml for the neck and 1925ml for the body. Close the turkey with lacers or sew with a large needle and heavy thread; tie legs together. Rub bird with the butter; sprinkle with paprika, salt and pepper.

3. Place a rack in a large roasting pan and cover with 2 long pieces of heavy-duty foil, lengthwise and crosswise. Place the turkey, breast-side up, on top of the foil. Pour 475ml the Giblet Broth into the pan. Close the foil loosely over the turkey. Roast for 1 1/2 hours.

4. Open up the foil and roast the turkey, basting with pan juices every 30 minutes, for 2 1/2 hours. If the turkey starts to get too brown, tent it loosely with the foil.

5. Raise the oven temperature to 177°C and cook the turkey for 1 more hour or until an instant-read thermometer inserted into the thickest part of the thigh reads 77°C. The temperature in the breast should read 71°C, and the juices should run clear when the thigh is pricked with a sharp knife. During the last 15 minutes of roasting, brush the turkey with the Plum Glaze . Transfer the turkey to a platter. Let the turkey rest, loosely covered with foil, for 20 minutes before carving. Remove the stuffing to a serving dish and cover.

6. Present the turkey, garnished with the grapes and sage, before carving. Arrange the carved meat on a large, decorative platter and serve with hot Giblet Gravy.

Avertissement

Bien que tous les efforts aient été faits pour garantir que les informations sont exactes et à jour, les besoins individuels peuvent varier et les exigences alimentaires peuvent différer en fonction des conditions de santé personnelles. Vérifiez toujours les étiquettes des aliments et les informations sur les allergènes avant de préparer ou de consommer une recette. Si vous avez des préoccupations spécifiques en matière de santé, des allergies, des intolérances, ou si vous suivez un régime prescrit médicalement, demandez conseil à votre médecin généraliste, pharmacien ou à un diététicien agréé avant d'apporter des changements significatifs à votre régime alimentaire ou à votre mode de vie.