STEPFAMILY ASSOCIATION

Plum Glazed Turkey

INGREDIENTS:
· 1 turkey, 10 to 14 pounds
· salt and pepper
· butter
· chunks of carrots and celery, to make rack
· Plum Glaze
· salt and pepper, to taste

PREPARATION:
Wash turkey inside and out; remove giblets and set aside.
Lightly salt and pepper all over and inside.
 If desired, cut a tablespoon or two of cold butter into
small pieces and slide under the skin, using your finger
or a wooden spoon handle to gently loosen skin at the same time.
Rub a little oil on the skin.
 Cut a few carrots and celery sticks into large chunks and place
in a roasting pan to form a rack, or
use a lightly oiled roasting rack.
Place turkey on the vegetable chunks or rack.
Fold wings under the turkey; tie drumsticks together with twine
if not already secured.
Place a buttered piece of foil, buttered-side down, over breast
of the turkey.
 Place in a 325°f oven and roast for 1 hour.
 Remove foil.
 Roast until an instant-read thermometer inserted deep in thigh
registers 180°, brushing occasionally with the plum glaze during
the last 20 minutes, if desired.
If turkey is getting too brown, tent again with a little foil.
 Total time will be about 3 to 3 1/2 hours.
Add about 45 minutes to 1 hour for a stuffed turkey.
 When turkey is done, turn off oven, cover with foil, and let
rest for 20 minutes longer, then carve and serve.

Plum Glaze
·  1/2 cup red plum jam or red currant jelly
·  2 tablespoons dry red wine or water
·  1/2 teaspoon cinnamon
·  1/4 teaspoon allspice
·  1/4 teaspoon coarsely ground black pepper

Combine ingredients in a saucepan and bring to a boil.
 Use to brush on turkey about 20 minutes before done.
If turkey glaze begins to brown too much, cover with a lightly
buttered piece of foil.