Plum-glazed Roast Turkey With Spinach, Bacon, And Cashew Stuffing And Plum Gravy

Image of Plum-glazed Roast Turkey With Spinach, Bacon, And Cashew Stuffing And Plum Gravy, Gourmet Magazine
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Ingredients

For glazed turkey

  • 1/2 cup plum jam (preferably damson plum) or red currant jelly (6 oz)
  • 2 teaspoons Chinese five-spice powder
  • 2 tablespoons whole black peppercorns
  • 2 tablespoons water
  • 1 1/2 teaspoons salt
  • 1 (12- to 14-lb) turkey (preferably kosher), any feathers and quills removed with tweezers or needlenose pliers, and neck and giblets (excluding liver) reserved for making stock
  • 5 to 7 cups spinach, bacon, and cashew stuffing (see stuffed onions)
  • 1/2 stick (1/4 cup) unsalted butter, melted

For plum gravy

  • Pan juices from roast turkey
  • About 3 1/2 cups turkey giblet stock
  • 1/2 cup dry red wine
  • 1/4 cup plum jam (preferably damson plum) or red currant jelly (3 oz)
  • 1/3 cup all-purpose flour

Description

We Find Kosher Turkeys, Which Are Salted During The Koshering Process, To Be Just As Flavorful And Succulent As Brined Ones, Without All The Fuss.

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