Plum-Glazed Turkey

Plum-Glazed Turkey
Photo by Steven Mark Needham


  • 1 large orange
  • 1 large can (48 ounces) chicken broth
  • Plum Glaze
  • freshly ground black pepper
  • 2 large bunches red grapes
  • 6 tablespoons unsalted butter
  • 1 turkey (about 18 pounds)
  • + 5 more ingredients
    • 3 large bunches fresh sage
    • Cranberry Fennel Stuffing
    • Paprika
    • salt
    • Giblets and neck from turkey

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 ...

View full recipe at Epicurious


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