Baked turkey with plums and a touch of white wine

Recipe for Roast Turkey with Plums and a touch of White Wine

Hello! Let's prepare together a spectacular dish that unites tradition and flavor in every bite. This roast turkey, juicy thanks to the pineapple and spice injection, and with that sweet plum stuffing, is the perfect star to bring the family together and enjoy without complications.

Preparation time

Getting organized is the key to success in the kitchen, so here are the estimated times for everything to turn out perfectly:

• Preparation: 60 minutes
• Cooking: 240 minutes (approximately 4 hours)
• Total: 5 hours plus marinating time
• Servings: 12 to 14 people
• Difficulty: Intermediate

Ingredients

For the turkey

• 1 whole turkey (12 to 14 pounds)
• Butter or garlic butter (for the final browning)

For injecting the turkey

• 1 cup of pineapple juice (natural or canned)
• 1 teaspoon of chopped onion
• ¼ cup of olive oil
• ½ teaspoon of dried or fresh rosemary
• ½ teaspoon ground cumin
• ¼ teaspoon of paprika (paprika)

For the exterior marinade

• 2 tablespoons of yellow or Dijon mustard
• 1 tablespoon of Worcestershire sauce
• Salt to taste
• Freshly ground black pepper to taste
• 1 tablespoon white vinegar
• 1 teaspoon of curry powder
• 1.5 cups of white wine (or a can of beer if you prefer)
• Juice of 3 fresh oranges

For the meat and fruit stuffing

• 1 tablespoon olive oil
• 1 red onion small
• Turkey giblets (cooked and chopped)
• 1.5 pounds of ground meat (preferably pork for more juiciness)
• ¼ teaspoon of annatto
• ½ cup of giblet broth
• ½ teaspoon ground cumin
• 1 cup of breadcrumbs
• ½ cup whole milk
• ½ cup chopped walnuts
• ½ cup chopped pitted prunes
• ½ cup olives (green or black according to taste)
• ½ cup raisins
• 1 tablespoon white or brown sugar
• 1 cup of red wine
• 1 beaten egg

For the sauce (Gravy)

• Chopped turkey giblets (neck, heart, gizzard)
• Poultry stock or broth
• Bay leaves
• Sprigs of fresh thyme
• Carrot in pieces
• Celery stalks
• Chopped leek
• Chopped bell pepper
• Salt, pepper, and curry to taste
• Wheat flour (optional for thickening)

If you can't find annatto for the stuffing's color, you can substitute it with a little more sweet paprika mixed with a drop of oil. If you don't want to use alcohol, the white wine from the marinade can be replaced with chicken broth or unsweetened white grape juice, although the flavor will change slightly.

Utensils we will use

• Roasting pan or large oven-safe pot (with lid if possible)
• Kitchen syringe for injecting meats
• Blender or food processor
• Medium mixing bowl
• Large pan for the stuffing
• Sharp knife and cutting board
• Kitchen brush (silicone or bristle)
• Aluminum foil (if your roasting pan doesn't have a lid)
• Wooden spoon or spatula

Preparation

Turkey preparation and marinating

1. Initial cleaning. Thaw the turkey in the bottom part of your refrigerator two days in advance. Once ready, remove the giblet bag from the internal cavity and remove excess fat from the back and between the legs. Dry the skin very well with absorbent paper.
2. Injection mixture. In the blender cup, place the pineapple juice, chopped onion, olive oil, rosemary, cumin, and paprika. Process everything until you obtain a homogeneous and fine liquid so that it doesn't clog the needle.
3. Flavor injection. Load the syringe with the previous liquid. Pierce the breast, thighs, and legs at several points, introducing the liquid little by little so that the meat is well impregnated inside.
4. Exterior marinade. In a bowl, mix the mustard, Worcestershire sauce, salt, pepper, vinegar, curry, and white wine (or beer). Baste the entire turkey with this mixture, making sure to cover all corners well. If you have time, it's ideal to do this the night before to have a marinated turkey with more intensity.

Filling preparation

1. Sofrito base. Heat the olive oil in the pan over medium heat. Finely chop the red onion and sauté until transparent.
2. Cooking meats. Add the previously cooked and chopped giblets to the pan. Then, incorporate the ground pork. Cook, stirring constantly to break up the meat.
3. Seasoning and color. Dissolve the annatto in a little water and add it to the meat along with half a cup of giblet broth. Season with salt, pepper, and ground cumin to taste. Let cook for a few minutes.
4. Bread integration. In a separate bowl, soak the breadcrumbs in milk until soft. Incorporate them into the meat mixture in the pan and stir well to give consistency.
5. Sweet and final touch. Remove the pan from the heat. Add the walnuts, chopped prunes, olives, raisins, sugar, and red wine. Mix everything very well. Finally, when the mixture is not boiling, add the beaten egg to bind the turkey meat stuffing. Stuff the bird's cavity with this preparation without packing too tightly.

Baking and Sauce

1. Initial baking. Preheat the oven to 300 ºF (approx. 150 ºC). Place the turkey in the roasting pan. If using a baking bag, place a base of flour and vegetables (celery, carrot) inside the bag. If using a normal roasting pan, cover or seal tightly with aluminum foil. Bake for 30 to 45 minutes.
2. Constant basting. Carefully remove the turkey, uncover it, and baste it with the juice of one orange. Cover again and bake for another 30-45 minutes. Repeat this process using all 3 oranges. This is vital to maintain moisture.
3. Cooking verification. Continue baking and basting (if you run out of oranges, use the juice from the bottom of the pan) until no pink liquid comes out when piercing the thickest part of the thigh with a fork, or the thermometer reads 165 ºF (74 ºC).
4. Final browning. When the turkey is cooked, remove the lid or foil. Brush the entire surface with butter or garlic butter. Slightly raise the temperature or use the broiler and let it brown until the skin is crispy and beautiful.
5. Sauce preparation. While the turkey rests out of the oven, prepare the sauce. Blend the giblets you cooked separately (in water with bay leaf and thyme) along with the juice released by the turkey in the roasting pan and the cooked vegetables (carrot, celery, leek, bell pepper). Strain if you prefer a fine texture, season with salt, pepper, and curry. If you want it thicker, you can thicken it with a little flour dissolved in cold water and bring it to a boil.

To finish and serve

Once you remove the turkey from the oven, it is essential to let it rest for at least 20 to 30 minutes before carving; this allows the juices to redistribute and the meat to remain tender. Serve the slices of meat accompanied by a generous portion of stuffing and drizzle with the hot plum and giblet sauce. For the side dish, this plate goes wonderfully with some honey and thyme glazed carrots that add color and natural sweetness, or a fresh apple, celery, and walnut Christmas salad to balance the intense flavors of the roast.

Nutritional Information

• Calories: 550 kcal
• Proteins: 45 g
• Fats: 25 g
• Carbohydrates: 30 g
• Fiber: 3 g

The values are estimates per serving including the stuffing and sauce, and may vary depending on portion size and specific ingredients used.

5 keys to make it perfect

Achieving that magazine-worthy turkey isn't luck, it's technique. Here are my secrets for you to succeed at the table:

1. Safe thawing is vital. Never speed up the process with hot water. The turkey should thaw slowly in the refrigerator, estimating about 5 hours per pound of weight. This prevents bacterial growth and keeps the muscle fiber texture intact.

2. Injecting is better than just marinating. Turkey meat, especially the breast, is dense and thick. External marinating only penetrates a few millimeters. By using a syringe with pineapple juice and spices, we guarantee flavor to the center and, most importantly, internal moisture that will be maintained during baking.

3. Control the temperature, not just the time. Ovens vary greatly. Even if the recipe says 4 hours, your best friend is a meat thermometer. Look for 165 ºF (74 ºC) in the thickest part without touching the bone. If you don't have a thermometer, the prick test and clear juice never fail.

4. Constant basting works magic. Don't skip basting the turkey with orange juice or its own drippings every 45 minutes. This action creates layers of flavor and prevents the skin from drying out or burning prematurely, acting as a hydrating shield.

5. Resting is mandatory. I know the smell will be irresistible, but carving the turkey fresh out of the oven is a serious mistake. The juices are boiling and circulating; if you cut, they will spill onto the board and the meat will be dry on the plate. Give it 30 minutes to rest, lightly covered with aluminum foil.

When is it ideal to enjoy it?

This stuffed turkey is the undisputed star of big year-end celebrations, especially at Christmas or New Year's dinner. It is a dish that symbolizes union and abundance, perfect for when you have the entire extended family at home, as it serves many people. Its sweet and sour flavor profile from the plums and wine makes it very elegant for formal dinners, but its homemade preparation keeps it cozy and familiar.

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Frequently asked questions (FAQ)

Share your experience

Cooking is for experimenting and sharing. I would love to know how your turkey turned out, if you gave it your own personal touch with a different spice or if you accompanied it with a special side dish. Leave your comment and share your own tricks to inspire other cooks!

Culinary glossary

• Giblets: These are the edible offal of the bird, such as the heart, liver, gizzard, and neck. They add a lot of flavor to sauces and stuffings.
• Trussing: Technique of tying the bird with kitchen twine to maintain its compact shape during cooking and ensure even cooking.
• Stock: It is the base broth obtained from the slow cooking of bones, meats, and vegetables. It is the soul of any good sauce.
• Roasting Pan: Large and deep container, usually oval or rectangular, specifically designed for baking large birds or large cuts of meat.
• Reduction: Process of cooking a sauce or liquid over low heat so that the water evaporates, thickening the consistency and intensely concentrating the flavors.