Comments on: Roast Turkey with Damson Plum & Five Spice Glaze http://www.marketmanila.com/archives/roast-turkey-with-damson-plum-five-spice-glaze A food blog that talks about food, produce, recipes, ingredients, restaurants and markets here in the Philippines and around the globe. Sun, 12 Feb 2012 12:07:02 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: asunta http://www.marketmanila.com/archives/roast-turkey-with-damson-plum-five-spice-glaze/comment-page-1#comment-154671 asunta Fri, 09 Jan 2009 01:26:39 +0000 http://www.marketmanila.com/archives/roast-turkey-with-damson-plum-five-spice-glaze#comment-154671 hello mm. i did a test run on the plum sauce on christmas eve using a huge chicken. i wasnt so sure about the brining but still went through with brining the chicken. the sauce was good. the chicken for me was a tad dry but hubby didnt mind. the following day after brining and waking ,up at 5am to take out the turkey from an overnight soaking, i began preparing my first ever turkey roast. i didnt do the stuffed onions as i couldnt find any large ones. instead i did a mushroom stuffing which was yum-o! the turkey turned out similar to your copacobana tanned turkey. thanks! i will purchase another turkey and start practicing once a month to perfect it. how do i send you a picture as promised? private email would be great. thanks mm. hello mm. i did a test run on the plum sauce on christmas eve using a huge chicken. i wasnt so sure about the brining but still went through with brining the chicken. the sauce was good. the chicken for me was a tad dry but hubby didnt mind. the following day after brining and waking ,up at 5am to take out the turkey from an overnight soaking, i began preparing my first ever turkey roast. i didnt do the stuffed onions as i couldnt find any large ones. instead i did a mushroom stuffing which was yum-o! the turkey turned out similar to your copacobana tanned turkey. thanks! i will purchase another turkey and start practicing once a month to perfect it. how do i send you a picture as promised? private email would be great. thanks mm.

]]> By: asunta http://www.marketmanila.com/archives/roast-turkey-with-damson-plum-five-spice-glaze/comment-page-1#comment-151926 asunta Tue, 23 Dec 2008 12:51:05 +0000 http://www.marketmanila.com/archives/roast-turkey-with-damson-plum-five-spice-glaze#comment-151926 thank you very much mm. what do you think of doing a mushroom stuffing instead of the stuffed onion recipe? i got a jennie o premium pre basted turkey. will be brining it tomorrow. it is just a 14 lb. i am so excited . will be sending you some pictures. merry christmas and hoping for a recession proof new year (fingers crossed!). thank you very much mm. what do you think of doing a mushroom stuffing instead of the stuffed onion recipe? i got a jennie o premium pre basted turkey. will be brining it tomorrow. it is just a 14 lb. i am so excited . will be sending you some pictures. merry christmas and hoping for a recession proof new year (fingers crossed!).

]]> By: Marketman http://www.marketmanila.com/archives/roast-turkey-with-damson-plum-five-spice-glaze/comment-page-1#comment-151805 Marketman Tue, 23 Dec 2008 01:04:26 +0000 http://www.marketmanila.com/archives/roast-turkey-with-damson-plum-five-spice-glaze#comment-151805 asunta, a basted turkey just means you are going to brush it with butter or basting liquid or sauce. First you must brine the turkey if you want to do that. It must already be defrosted but still cold, then stick it in a cooler and cover with water and add lots of salt (refer to brining instructions on blog or web), then add ice to keep it very cold but not frozen. Leave it overnight and add ice as needed. The next day, rinse and bring to room temperature and you are ready to start the recipe. It is a very good recipe, I have made it several times and will be doing it again tomorrow for Christmas Eve, along with a ham. My only critical piece of advice is to watch the bird as it browns, the sugar in the preserves has a tendency to caramelize and burn. Just cover with some foil loosely if it looks like it is browning too fast. But I must say, compared to other turkeys, this is a DARK one and it tastes wonderful. Make lots of gravy. I am making a 19 pound version tomorrow afternoon! Good luck and Merry Christmas! asunta, a basted turkey just means you are going to brush it with butter or basting liquid or sauce.

First you must brine the turkey if you want to do that. It must already be defrosted but still cold, then stick it in a cooler and cover with water and add lots of salt (refer to brining instructions on blog or web), then add ice to keep it very cold but not frozen. Leave it overnight and add ice as needed. The next day, rinse and bring to room temperature and you are ready to start the recipe.

It is a very good recipe, I have made it several times and will be doing it again tomorrow for Christmas Eve, along with a ham. My only critical piece of advice is to watch the bird as it browns, the sugar in the preserves has a tendency to caramelize and burn. Just cover with some foil loosely if it looks like it is browning too fast. But I must say, compared to other turkeys, this is a DARK one and it tastes wonderful. Make lots of gravy. I am making a 19 pound version tomorrow afternoon! Good luck and Merry Christmas!

]]> By: asunta http://www.marketmanila.com/archives/roast-turkey-with-damson-plum-five-spice-glaze/comment-page-1#comment-151801 asunta Tue, 23 Dec 2008 00:46:13 +0000 http://www.marketmanila.com/archives/roast-turkey-with-damson-plum-five-spice-glaze#comment-151801 hi marketman. i am so inspired to make my first turkey with this post. my question is does a basted turkey mean a pre brined turkey? the turkey is now in my ref and is ready for brining but am worried about that. help! i was able to find plum preserves in santi's. this should do right? hubby is very particular and wants me to do an excellent turkey. he wants me to go the traditional way but the reviews on epicurious on this recipe is encouraging. help! i am thinking of doing a trial run using a chicken and see if he will like the flavor. hi marketman. i am so inspired to make my first turkey with this post. my question is does a basted turkey mean a pre brined turkey? the turkey is now in my ref and is ready for brining but am worried about that. help! i was able to find plum preserves in santi’s. this should do right? hubby is very particular and wants me to do an excellent turkey. he wants me to go the traditional way but the reviews on epicurious on this recipe is encouraging. help! i am thinking of doing a trial run using a chicken and see if he will like the flavor.

]]> By: Marketman http://www.marketmanila.com/archives/roast-turkey-with-damson-plum-five-spice-glaze/comment-page-1#comment-21948 Marketman Thu, 14 Dec 2006 14:23:30 +0000 http://www.marketmanila.com/archives/roast-turkey-with-damson-plum-five-spice-glaze#comment-21948 mariles, unfortunately, the local turkey choices are pretty lame. But at S&R or Makati Supermarket in Alabang you should be able to find 12-13 pound turkeys frozen, butterball types. They aren't enough to feed 20 but you might want to do 2 birds instead of one... mariles, unfortunately, the local turkey choices are pretty lame. But at S&R or Makati Supermarket in Alabang you should be able to find 12-13 pound turkeys frozen, butterball types. They aren’t enough to feed 20 but you might want to do 2 birds instead of one…

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