Plum-Glazed Roast Turkey
Makes 8-10 servings.
For the brine:
5 gallons water
2 cups kosher salt
1 teaspoon allspice berries
2 bay leaves
For the glaze:
1/2 cup plum jam
2 teaspoons Chinese five spice powder
2 Tablespoons whole black peppercorns
2 Tablespoons water
1/2 teaspoons salt
1 (12-14 lb.) free range or non-injected turkey* (see tips below)
Salt and freshly ground black pepper
1 onion, quartered
3 garlic cloves, peeled and smashed
5 fresh thyme sprigs
2 large summer savory sprigs
1/4 cup (1/2 stick) unsalted butter, melted
For the gravy:
3-1/2 cups Chicken stock or turkey stock
1/2 cup dry red wine
1/4 cup plum jam
3 Tablespoons gf flour
Salt and freshly ground black pepper to taste
Clean the turkey. Line a large bucket (one that will fit in your refrigerator) with a large plastic bag. Add five gallons of water, 2 cups kosher salt, allspice berries and bay leaves to the bucket. Stir until the salt dissolves. Submerge the turkey in the brine mixture, seal the bag and refrigerate overnight (or for 10 hours). Discard the brining solution.
Remove the turkey from the brine mixture, rinse and pat dry.
Preheat the oven to 425°F.
In a small saucepan, combine the plum jam, five spice powder, peppercorns, water and about 1/2 teaspoon salt. Bring to a simmer; simmer for about 3 minutes or until the jam is melted. Pour glaze through a fine sieve into a clean saucepan, pressing on and discarding the solids. Keep warm over very low heat, stirring occasionally.
Season the inside of the turkey with salt and freshly ground black pepper. Stuff the cavity with onion, garlic cloves, thyme, and savory. Season the outside of the bird all over with salt and freshly ground black pepper. Tie the legs together and tuck the wings under.
Place the turkey on a rack set inside a large roasting pan. Roast in the middle of the oven for 30 minutes at 425°F.
Reduce the oven temperature to 325°F. Brush the melted butter over the turkey and roast, basting every 30 minutes (add a little water to the pan if the juices get too dark), for about 1-1/2 hours.
After the turkey has roasted for 1-1/2 hours, brush the turkey with the plum glaze and continue to roast until an instant read thermometer inserted in the fleshy part of the thigh (without touching the bone), reaches 180°F - and the center of the breast reaches 160°F. (This should take about 1 to 1-3/4 hours more.) If the glaze starts to brwon too much, tent the turkey loosely with foil. Transfer the turkey to a platter (do not clean the roasting pan).
Discard the string around the legs, and discard the stuffing. Tent the turkey loosely with foil and let rest for 30 minutes.
Skim the fat off the pan drippings in the roasting pan (reserve the fat for later). Plase the roasting pan across 2 burners, add the red wine and deglaze the pan by boiling over medium high heat, stirring and scraping up the browned bits on the bottom of the pan. Continue to boil until the wine is reduced by half. Pour the contents of the roasting pan through a fine mesh sieve into a large glass measuring cup. Whisk in the jam and enough Chicken stock (or turkey stock) to the pan to equal about 4-1/2 cups. Whisk together the reserved fat and the gf flour in a large saucepan. Cook the roux over medium low heat, stirring, for about 2 minutes. Add the hot stock mixture in a fast stream, whisking constantly to prevent lumps; simmer, whisking constantly, until thickened, about 5 minutes. Stir in any turkey juices accumulated on the platter and simmer for 1 minute. Adjust seasonings to taste with salt and freshly ground black pepper.
Carve the turkey and serve gravy alongside.
*Make sure to choose a turkey that is not injected with a solution. Many injection solutions contain gluten. Your best bet is one that is free-range, organic, or ’natural’. As always, check with the manufacturer to make sure that your turkey is gluten-free.