Best Plum Glazed Turkey Recipes

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GRILLED PLUM-GLAZED TURKEY TENDERLOINS



Grilled Plum-Glazed Turkey Tenderloins image

Plum jam is the flavor secret for the sweetest grilled turkey.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h10m

Yield 6

Number Of Ingredients 8

1 cup plum jam
1/4 cup dry sherry or Progresso™ chicken broth (from 32-oz carton)
2 tablespoons olive or vegetable oil
2 teaspoons chopped fresh rosemary leaves
1 1/2 teaspoons garlic salt
1/4 teaspoon pepper
1 medium onion, finely chopped (1/2 cup)
2 lb turkey breast tenderloins (about 6 tenderloins)

Steps:

  • In small bowl, mix all ingredients except turkey. In shallow glass dish, place turkey. Pour half of the plum mixture over turkey; turn turkey to coat. Cover dish; refrigerate 30 minutes, turning once. Reserve remaining half of plum mixture to serve with turkey.
  • Heat gas or charcoal grill for indirect-heat cooking. Remove turkey from marinade; reserve marinade for basting.
  • Place turkey on grill for indirect cooking. Cover grill; cook over medium-high heat 25 to 30 minutes, turning and brushing occasionally with reserved marinade, until juice of turkey is clear when center of thickest part is cut (170°F). Discard any remaining marinade. Heat reserved plum mixture. Serve with sliced turkey.

Nutrition Facts : Calories 280, Carbohydrate 24 g, Cholesterol 100 mg, Fat 1/2, Fiber 0 g, Protein 35 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 17 g, TransFat 0 g

PLUM-GLAZED ROAST TURKEY WITH SPINACH, BACON, AND CASHEW STUFFING AND PLUM GRAVY



Plum-Glazed Roast Turkey with Spinach, Bacon, and Cashew Stuffing and Plum Gravy image

Categories     Leafy Green     Nut     Pork     Poultry     turkey     Roast     Thanksgiving     Bacon     Cashew     Fall     Jam or Jelly     Gourmet

Yield Makes 8 to 10 servings

Number Of Ingredients 17

For glazed turkey
1/2 cup plum jam (preferably damson plum) or red currant jelly (6 oz)
2 teaspoons Chinese five-spice powder
2 tablespoons whole black peppercorns
2 tablespoons water
1 1/2 teaspoons salt
1 (12- to 14-lb) turkey (preferably kosher), any feathers and quills removed with tweezers or needlenose pliers, and neck and giblets (excluding liver) reserved for making stock
5 to 7 cups spinach, bacon, and cashew stuffing (see stuffed onions )
1/2 stick (1/4 cup) unsalted butter, melted
For plum gravy
Pan juices from roast turkey
About 3 1/2 cups turkey giblet stock
1/2 cup dry red wine
1/4 cup plum jam (preferably damson plum) or red currant jelly (3 oz)
1/3 cup all-purpose flour
Special Equipment
2 small metal skewers or wooden toothpicks; kitchen string; an instant-read thermometer

Steps:

  • Make glaze and roast turkey:
  • Preheat oven to 425°F.
  • Simmer jam, five-spice powder, peppercorns, water, and 1/2 teaspoon salt in a small saucepan, stirring, until jam is melted, about 3 minutes. Pour glaze through a fine-mesh sieve into a small bowl, pressing on and discarding solids, then cool.
  • Rinse turkey inside and out and pat dry. Season inside and out with remaining teaspoon salt. Loosely fill large body cavity (and neck cavity if desired) with stuffing and tie drumsticks together with string. Fold neck skin under body and secure with skewers, then tuck wings under.
  • Put turkey on a rack set in a large flameproof roasting pan and roast in middle of oven 30 minutes.
  • Reduce oven temperature to 350°F.
  • Brush melted butter over turkey and roast, basting every 30 minutes (add a little water to pan if juices get too dark), 1 1/2 hours.
  • Brush turkey with plum glaze and continue to roast until thermometer inserted in center of body cavity (stuffing) registers 165°F (fleshy part of thigh will be about 180°F; do not touch bone), 1 to 1 3/4 hours more. If glaze starts browning too much, tent turkey with foil. (Total roasting time: 3 to 3 3/4 hours.) Transfer turkey to a platter (do not clean roasting pan), then remove skewers and discard string. Transfer stuffing from cavity to a serving dish and keep warm, covered. Let turkey stand 30 minutes.
  • Make gravy while turkey stands:
  • Transfer pan juices to a 2-quart glass measure, then skim fat, reserving 3 tablespoons of it. Add enough turkey stock to pan juices to total 4 1/2 cups. Straddle roasting pan across 2 burners, then add wine and deglaze pan by boiling over moderately high heat, stirring and scraping up brown bits, until wine is reduced by half, about 5 minutes. Add stock mixture and jam and boil, stirring, until jam is melted. Pour through fine-mesh sieve into glass measure.
  • Whisk together reserved fat and flour in a large heavy saucepan (it will be about the thickness of peanut butter) and cook roux over moderately low heat, stirring, 3 minutes. Add hot stock mixture in a fast stream, whisking constantly to prevent lumps, and simmer, whisking occasionally, until thickened, about 5 minutes. Stir in turkey juices accumulated on platter and simmer 1 minute. Season with salt and pepper.
  • Serve turkey with gravy.

PLUM-GLAZED TURKEY



Plum-Glazed Turkey image

Provided by Sheila Lukins

Categories     turkey     Roast     Thanksgiving     Dinner     Orange     Sage     Grape     Parade

Number Of Ingredients 16

GIBLET BROTH
(make one day ahead):
1 large can (48 ounces) chicken broth
Giblets and neck from turkey, rinsed and dried
TURKEY
(make Thanksgiving Day):
1 turkey (about 18 pounds)
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
GIBLET GRAVY
(make Thanksgiving Day)

Steps:

  • 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 325°F. 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 3 cups for the neck and 8 cups 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 2 cups of 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 350°F and cook the turkey for 1 more hour or until an instant-read thermometer inserted into the thickest part of the thigh reads 170°F. The temperature in the breast should read 160°F, 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.

PLUM-GLAZED TURKEY TENDERLOINS



Plum-Glazed Turkey Tenderloins image

Enjoy these herb and fruit marinated turkey breast tenderloins that are grilled for dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h10m

Yield 6

Number Of Ingredients 8

1 cup plum jam or any fruit jam
1/4 cup dry sherry or chicken broth
2 tablespoons olive or canola oil
1 medium onion, finely chopped (1/2 cup)
2 teaspoons chopped fresh or 1/2 teaspoon dried rosemary leaves, crumbled
1 1/2 teaspoons garlic salt
1/4 teaspoon pepper
1 1/2 pounds turkey breast tenderloins (about 3 tenderloins)

Steps:

  • Mix all ingredients except turkey in medium bowl. Place turkey in shallow glass or plastic dish or heavy-duty resealable plastic food-storage bag. Pour half of the plum mixture over turkey; turn turkey to coat. Reserve remaining half of plum mixture. Cover dish or seal bag and refrigerate 30 minutes, turning once.
  • If using charcoal grill, place drip pan directly under grilling area, and arrange coals around edge of firebox. Heat coals or gas grill for indirect heat.
  • Remove turkey from marinade; reserve marinade for basting. Cover and grill turkey over drip pan or over unheated side of gas grill and 4 to 6 inches from medium-high heat 25 to 30 minutes, turning and brushing with reserved basting marinade occasionally, until juice of turkey is no longer pink when centers of thickest pieces are cut. Discard any remaining basting marinade.
  • Heat reserved plum mixture. Serve with sliced turkey.

Nutrition Facts : Calories 290, Carbohydrate 34 g, Cholesterol 75 mg, Fat 1/2, Fiber 0 g, Protein 27 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 24 g, TransFat 0 g

PLUM-GLAZED TURKEY



PLUM-GLAZED TURKEY image

Categories     turkey     Thanksgiving     Dinner

Yield 16 people

Number Of Ingredients 2

BROTH: 48 oz chicken broth - giblets & neck rinsed & dried
TURKEY: 18 lb turkey - 1 lg orance halved - paprika, salt & pepper to taste - stuffing - 4 - 6 tbl butter @ rm temp - plum glaze

Steps:

  • simmer broth, giblets & neck in pan until giblets are tender, about 1 hr - strain broth into bowl - cover & refrigerate - shred meat fr neck & chop giblets - cover & refrigerate -squeeze orange inside body & neck - sprinkle c paprika, salt & pepper - stuff about 3 cups for neck & 8 cups for body - close turkey & tie legs together - rub bird c butter - sprinkle c paprika, salt & pepper - place a rack in lg roasting pan & cover c 2 pieces of heave-duty foil, lengthwise & crosswise - place turkey, breast-side up on top of foil - pour 2 cups of broth into pan - close foil loosely over turkey - roast x 1 1/2 hrs - open foil * roast turkey, baste c pan juices q 30 mins x 2 1/2 hrs - cover c foil if bird gets too brown = raise temp to 350 & cook 1 more hr until thigh temp reaches 170 & juices run clear - during last 15 mins brush c plum glaze - rest on cutting board 20 mins

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