Truthahn mit Pflaumen-Glasur

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.

Haftungsausschluss

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