GRILLED PLUM-GLAZED TURKEY TENDERLOINS
Plum jam is the flavor secret for the sweetest grilled turkey.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 6
Number Of Ingredients 8
Steps:
- In small bowl, mix all ingredients except turkey. In shallow glass dish, place turkey. Pour half of the plum mixture over turkey; turn turkey to coat. Cover dish; refrigerate 30 minutes, turning once. Reserve remaining half of plum mixture to serve with turkey.
- Heat gas or charcoal grill for indirect-heat cooking. Remove turkey from marinade; reserve marinade for basting.
- Place turkey on grill for indirect cooking. Cover grill; cook over medium-high heat 25 to 30 minutes, turning and brushing occasionally with reserved marinade, until juice of turkey is clear when center of thickest part is cut (170°F). Discard any remaining marinade. Heat reserved plum mixture. Serve with sliced turkey.
Nutrition Facts : Calories 280, Carbohydrate 24 g, Cholesterol 100 mg, Fat 1/2, Fiber 0 g, Protein 35 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 17 g, TransFat 0 g
PLUM-GLAZED TURKEY TENDERLOINS
Enjoy these herb and fruit marinated turkey breast tenderloins that are grilled for dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 6
Number Of Ingredients 8
Steps:
- Mix all ingredients except turkey in medium bowl. Place turkey in shallow glass or plastic dish or heavy-duty resealable plastic food-storage bag. Pour half of the plum mixture over turkey; turn turkey to coat. Reserve remaining half of plum mixture. Cover dish or seal bag and refrigerate 30 minutes, turning once.
- If using charcoal grill, place drip pan directly under grilling area, and arrange coals around edge of firebox. Heat coals or gas grill for indirect heat.
- Remove turkey from marinade; reserve marinade for basting. Cover and grill turkey over drip pan or over unheated side of gas grill and 4 to 6 inches from medium-high heat 25 to 30 minutes, turning and brushing with reserved basting marinade occasionally, until juice of turkey is no longer pink when centers of thickest pieces are cut. Discard any remaining basting marinade.
- Heat reserved plum mixture. Serve with sliced turkey.
Nutrition Facts : Calories 290, Carbohydrate 34 g, Cholesterol 75 mg, Fat 1/2, Fiber 0 g, Protein 27 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 24 g, TransFat 0 g
TURKEY CUTLETS WITH PLUM SALAD
Provided by Food Network Kitchen
Time 35m
Yield Serves 4
Number Of Ingredients 8
Steps:
- Preheat a grill to medium high. One at a time, place the cutlets between 2 sheets of plastic wrap and pound with a meat mallet or heavy skillet until 1/4 inch thick. Transfer the cutlets to a bowl and toss with the cayenne, 1 teaspoon coriander, 1 teaspoon salt, 1/4 teaspoon black pepper and 1 tablespoon olive oil. Set aside.
- Toss the plums with the remaining 1/4 teaspoon coriander, a pinch of salt and 1 tablespoon olive oil. Grill the plums, turning once, until just starting to soften, 3 to 4 minutes. Set aside.
- Grill the turkey until cooked through, about 2 minutes per side.
- Finely chop a few of the grilled plum wedges; put in a large bowl. Stir in the lemon juice, the remaining 3 tablespoons olive oil and 1/4 teaspoon each salt and black pepper. Add the arugula and toss. Top the turkey with the salad and the remaining grilled plums.
Nutrition Facts : Calories 371, Fat 19 grams, SaturatedFat 2 grams, Cholesterol 68 milligrams, Sodium 641 milligrams, Carbohydrate 7 grams, Fiber 1 grams, Protein 43 grams
PLUM-GLAZED ROAST TURKEY WITH SPINACH, BACON, AND CASHEW STUFFING AND PLUM GRAVY
Categories Leafy Green Nut Pork Poultry turkey Roast Thanksgiving Bacon Cashew Fall Jam or Jelly Gourmet
Yield Makes 8 to 10 servings
Number Of Ingredients 17
Steps:
- Make glaze and roast turkey:
- Preheat oven to 425°F.
- Simmer jam, five-spice powder, peppercorns, water, and 1/2 teaspoon salt in a small saucepan, stirring, until jam is melted, about 3 minutes. Pour glaze through a fine-mesh sieve into a small bowl, pressing on and discarding solids, then cool.
- Rinse turkey inside and out and pat dry. Season inside and out with remaining teaspoon salt. Loosely fill large body cavity (and neck cavity if desired) with stuffing and tie drumsticks together with string. Fold neck skin under body and secure with skewers, then tuck wings under.
- Put turkey on a rack set in a large flameproof roasting pan and roast in middle of oven 30 minutes.
- Reduce oven temperature to 350°F.
- Brush melted butter over turkey and roast, basting every 30 minutes (add a little water to pan if juices get too dark), 1 1/2 hours.
- Brush turkey with plum glaze and continue to roast until thermometer inserted in center of body cavity (stuffing) registers 165°F (fleshy part of thigh will be about 180°F; do not touch bone), 1 to 1 3/4 hours more. If glaze starts browning too much, tent turkey with foil. (Total roasting time: 3 to 3 3/4 hours.) Transfer turkey to a platter (do not clean roasting pan), then remove skewers and discard string. Transfer stuffing from cavity to a serving dish and keep warm, covered. Let turkey stand 30 minutes.
- Make gravy while turkey stands:
- Transfer pan juices to a 2-quart glass measure, then skim fat, reserving 3 tablespoons of it. Add enough turkey stock to pan juices to total 4 1/2 cups. Straddle roasting pan across 2 burners, then add wine and deglaze pan by boiling over moderately high heat, stirring and scraping up brown bits, until wine is reduced by half, about 5 minutes. Add stock mixture and jam and boil, stirring, until jam is melted. Pour through fine-mesh sieve into glass measure.
- Whisk together reserved fat and flour in a large heavy saucepan (it will be about the thickness of peanut butter) and cook roux over moderately low heat, stirring, 3 minutes. Add hot stock mixture in a fast stream, whisking constantly to prevent lumps, and simmer, whisking occasionally, until thickened, about 5 minutes. Stir in turkey juices accumulated on platter and simmer 1 minute. Season with salt and pepper.
- Serve turkey with gravy.
TURKEY ROAST WITH PLUM SAUCE
Make and share this Turkey Roast With Plum Sauce recipe from Food.com.
Provided by AnnaBananaFofana
Categories Meat
Time 6h15m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- put all ingredients in slow cooker. plums on bottom, turkey roast, all remaining ingredients, mix the water and cornstarch together first. cook 6 hours on low.
Nutrition Facts : Calories 1457.5, Fat 68.8, SaturatedFat 19.4, Cholesterol 581.4, Sodium 760.6, Carbohydrate 22.5, Fiber 1, Sugar 18.5, Protein 175.2
DELICIOUS TURKEY GLAZE
A delicious holiday turkey glaze.
Provided by Jane Townsend
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 50m
Yield 1
Number Of Ingredients 3
Steps:
- In a small bowl, whisk together the apple cider, butter and honey.
- Brush over entire bird 45 minutes before it completes cooking. Repeat several times before removing turkey from oven.
Nutrition Facts : Calories 915.2 calories, Carbohydrate 100.4 g, Cholesterol 162.7 mg, Fat 61.4 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 38.9 g, Sodium 442.2 mg, Sugar 99.6 g
TURKEY DRUMSTICKS WITH PLUM SAUCE
Add something savory to your family's Asian night! Serve slow-cooked turkey drumsticks with flavor of plum sauce served with rice.
Provided by Betty Crocker Kitchens
Categories Entree
Time 10h30m
Yield 4
Number Of Ingredients 9
Steps:
- Sprinkle turkey with salt and pepper. Place turkey in 5- to 6-quart slow cooker. Mix plum sauce, onions and soy sauce; pour over turkey.
- Cover and cook on low heat setting 8 to 10 hours or until juice of turkey is no longer pink when centers of thickest pieces are cut.
- Remove turkey from cooker. Cover with aluminum foil to keep warm.
- Remove any fat from sauce. Mix cornstarch and water; stir into sauce.
- Cover and cook on high heat setting 15 to 20 minutes or until sauce has thickened. Cut turkey from drumsticks. Serve with sauce and rice.
Nutrition Facts : Calories 510, Carbohydrate 50 g, Cholesterol 210 mg, Fiber 1 g, Protein 58 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 680 mg
HONEY-GLAZED TURKEY
Even during the holidays, my husband wouldn't eat turkey...until I tried this recipe. Now, he loves it! The sweet and spicy turkey glaze gives the bird a wonderful flavor. -Mary Smolka, Spring Grove, Illinois
Provided by Taste of Home
Categories Dinner
Time 4h10m
Yield 20 servings (8 cups stuffing).
Number Of Ingredients 21
Steps:
- Preheat oven to 325°. Place turkey on a rack in a shallow roasting pan, breast side up. Tuck wings under turkey; tie drumsticks together. Bake for 2 hours., In a small bowl, mix glaze ingredients; brush over turkey. Bake 1-3/4 to 2-1/4 hours longer or until a thermometer inserted in thickest part of thigh reads 170°-175°. Baste occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.), For stuffing, in a Dutch oven, heat butter over medium-high heat. Add onion and celery; cook and stir until tender. Add stuffing cubes and seasonings; toss to combine. Stir in enough boiling water to reach desired moistness; transfer to a greased 13x9-in. baking dish. Bake, covered, for 1 hour. Uncover and bake until lightly browned, 10-15 minutes longer., Remove turkey from oven; cover loosely with foil and let stand 15 minutes before carving. If desired, skim fat and thicken pan drippings for gravy. Serve with turkey and stuffing.
Nutrition Facts : Calories 464 calories, Fat 14g fat (6g saturated fat), Cholesterol 133mg cholesterol, Sodium 794mg sodium, Carbohydrate 32g carbohydrate (9g sugars, Fiber 2g fiber), Protein 51g protein.
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