Grilled Turkey Breast With Plum Sauce Recipes

SPICE-RUBBED GRILLED TURKEY WITH PLUM CHUTNEY

Steps:

• Make the turkey: Combine the brown sugar, thyme, coriander, ground ginger, paprika, allspice, cayenne, garlic and 2 teaspoons salt in a small bowl. Pat the turkey dry. Rub the vegetable oil all over the turkey, then rub with the spice mixture. Let sit at room temperature 30 minutes before grilling.
• Preheat a grill to medium high and prepare for indirect grilling: On a charcoal grill, bank the coals to one side; on a gas grill, turn off half the burners. Brush the grill grates with vegetable oil. Lay the turkey on the grates skin-side up with the legs closest to the direct-heat side (the dark meat needs more heat). Cover the grill and cook until the turkey is deep golden brown and a thermometer inserted into the thickest part of the thigh registers 165 degrees F, 2 1/2 to 3 hours. Transfer to a cutting board and let rest 15 minutes.
• Meanwhile, make the chutney: Combine the plums, shallot, dried apricots, brown sugar, vinegar, fresh ginger, thyme, mustard seeds, allspice, coriander, cayenne and 1 teaspoon salt in a medium saucepan. Bring to a simmer over medium heat and cook until the plums are tender and the juices thicken, 10 to 15 minutes. Remove from the heat and let cool. Serve the turkey with the chutney.
• If you're making the turkey on a charcoal grill, you'll need 4 to 5 pounds of charcoal. Add several new briquettes to the coals every 30 minutes to maintain the heat.

TURKEY DRUMSTICKS WITH PLUM SAUCE

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.

GRILLED PLUM-GLAZED TURKEY TENDERLOINS

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.

PLUM-GLAZED TURKEY

Steps:

• 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 325°F. Prepare the turkey: Squeeze the orange inside the body and neck cavities; sprinkle with paprika, salt and pepper. Stuff loosely with Cranberry Fennel Stuffing , using about 3 cups for the neck and 8 cups for the body. Close the turkey with lacers or sew with a large needle and heavy thread; tie legs together. Rub bird with the butter; sprinkle with paprika, salt and pepper.
• 3. Place a rack in a large roasting pan and cover with 2 long pieces of heavy-duty foil, lengthwise and crosswise. Place the turkey, breast-side up, on top of the foil. Pour 2 cups of the Giblet Broth into the pan. Close the foil loosely over the turkey. Roast for 1 1/2 hours.
• 4. Open up the foil and roast the turkey, basting with pan juices every 30 minutes, for 2 1/2 hours. If the turkey starts to get too brown, tent it loosely with the foil.
• 5. Raise the oven temperature to 350°F and cook the turkey for 1 more hour or until an instant-read thermometer inserted into the thickest part of the thigh reads 170°F. The temperature in the breast should read 160°F, and the juices should run clear when the thigh is pricked with a sharp knife. During the last 15 minutes of roasting, brush the turkey with the Plum Glaze . Transfer the turkey to a platter. Let the turkey rest, loosely covered with foil, for 20 minutes before carving. Remove the stuffing to a serving dish and cover.
• 6. Present the turkey, garnished with the grapes and sage, before carving. Arrange the carved meat on a large, decorative platter and serve with hot Giblet Gravy.

GRILLED TURKEY BREAST

Steps:

• Place turkey in a large resealable plastic bag. Combine the next five ingredients; pour over turkey. Seal and refrigerate for 8 hours or overnight, turning occasionally. , Drain and discard marinade. Grill turkey, covered, over indirect heat for 1-1/4 to 1-1/2 hours or until juices run clear and a thermometer reads 170°. Meanwhile, combine sauce ingredients in a saucepan; cook and stir over medium heat until thickened, about 5 minutes. Serve with the turkey.

TURKEY ROAST WITH PLUM SAUCE

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.