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Plum-Glazed Turkey PARADE | November 2007 Sheila Lukins
Ingredients
- 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)
- Finely grated zest of one orange
- 11/2 cups fresh orange juice
- 1/4 cup Chinese plum sauce
- 1/4 cup honey
- 3 tablespoon soy sauce
- 2 tablespoons orange marmalade
- 2 tablespoons finely minced ginger
- 1 tablespoon finely minced garlic
- GIBLET GRAVY (make Thanksgiving Day)
- 2 cups pan juices from the turkey
- 4 tablespoons unsalted butter
- 1/4 cup all purpose flour
- 1/2 cup plum glaze ( see recipe)
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- Giblet mixture
- Giblet broth
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