Comments on: Roast Turkey with Damson Plum & Five Spice Glaze

By: asunta

asunta — Fri, 09 Jan 2009 01:26:39 +0000

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

asunta — Tue, 23 Dec 2008 12:51:05 +0000

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

Marketman — Tue, 23 Dec 2008 01:04:26 +0000

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

asunta — Tue, 23 Dec 2008 00:46:13 +0000

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

Marketman — Thu, 14 Dec 2006 14:23:30 +0000

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…

By: mariles

mariles — Thu, 14 Dec 2006 13:22:10 +0000

where can i find a decent size turker near ayala alabang. i am returning to manila for the christmas holidays and am hoping to have turkey instead of the traditional lechon. help please!!! i need too buy a monster size turkey to feed about 20 people. thanks.

By: Marketman

Marketman — Thu, 07 Dec 2006 08:19:03 +0000

Sorry Jean, my damson plum jam is made by a sister in NY and she sends it to me by balikbayan box! REd Currant Jelly from some local groceries is a possible alternative…

By: Jean

Jean — Thu, 07 Dec 2006 06:18:23 +0000

MM, where do you buy Damson Plum jam in Manila?

By: cleo

cleo — Sat, 02 Dec 2006 04:45:23 +0000

the pictures look so yummy!!!

By: gonzo

gonzo — Thu, 30 Nov 2006 05:38:30 +0000

That’s one sensationally browned turkey, MM. And the brining is critical i reckon, as turkey is a pretty dry bird. interesting recipe from gourmet.

As for thanksgiving, hmm, i know everyone in america celebrates this all-important holiday, but i wonder what the native (real) americans do on that night?

i.e. if their ancestors didn’t save the original group of Mayflower pilgrims from certain starvation that first winter (the orig reason for the holiday), would they have lost their land, been subjected to wholesale massacres, ethnic cleansing, and otherwise broken as a people then thrown into reservation camps out in the desert somewhere?

Obviously, nothing much happens at our house on thanksgiving. The turkey comes out Christmas Eve.