Best 4 Plum Glazed Turkey Recipes
A traditional Thanksgiving feast is incomplete without a golden-brown roasted turkey with mouthwatering aroma filling the entire house. If you're seeking a dish that combines savory flavors with a hint of sweetness, look no further than plum glazed turkey. This recipe takes the classic turkey preparation to a whole new level, infusing it with a tantalizing fusion of sweet and tangy plum glaze that caramelizes beautifully in the oven, creating an irresistible crispy outer layer. Prepare to embark on a culinary journey that will transform your Thanksgiving table into an unforgettable symphony of taste and visuals.
Here are our top 4 tried and tested recipes!
GRILLED PLUM-GLAZED TURKEY TENDERLOINS
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
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 TURKEY
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
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
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
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
Tips:
- Choose the right turkey: For the best results, choose a fresh or thawed turkey that is between 12 and 15 pounds. Avoid frozen turkeys, as they tend to be drier and less flavorful.
- Brine the turkey: Brining the turkey helps to keep it moist and flavorful. To brine the turkey, dissolve 1 cup of salt and 1 cup of sugar in 1 gallon of water. Add the turkey to the brine and refrigerate for 12-24 hours.
- Make the plum glaze: The plum glaze is what gives this turkey its signature flavor. To make the glaze, combine 1 cup of plum preserves, 1 cup of brown sugar, 1/2 cup of soy sauce, 1/4 cup of rice vinegar, and 1/4 cup of water in a saucepan. Bring the mixture to a simmer and cook for 10 minutes, or until it has thickened.
- Roast the turkey: Preheat the oven to 325 degrees Fahrenheit. Place the turkey in a roasting pan and brush it with the plum glaze. Roast the turkey for 3-4 hours, or until the internal temperature reaches 165 degrees Fahrenheit.
- Let the turkey rest: Once the turkey is cooked, let it rest for 15-20 minutes before carving. This will help the juices to redistribute throughout the meat.
Conclusion:
Plum-glazed turkey is a delicious and festive dish that is perfect for any special occasion. It is easy to make and can be enjoyed by people of all ages. With its sweet and tangy flavor, this turkey is sure to be a hit at your next gathering.
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