Turkey 2024: Apple Plum

This is a play off of a turkey I did a few years ago that was apple orange. You can play around with flavors to come up with new takes on classic foods. To stuff the turkey I used 2 small apples and 3 plums. I also cut one plum and put it on the breast where other people use things like lemons. Yes, it does make the bird look 'funny', but it helps hold in moisture. 

From here I coat the turkey in butter. I personally use Country Crock, but you can use whatever you like. I also make sure to get it between the breast and the skin and then push some inside as well.

To have a moist turkey I make sure to use an injector (looks like a giant needle). For this I used the below to mix up about 25oz of juice.

Make sure to keep mixing your liquid because the seasoning inside can clog or sink to the bottom.

                                                    

I then inject at least 1 needle full into each leg, wing and breast. I then also just randomly inject additional areas. Don't be surprised if some oozes or squirts out. Be careful when doing the breasts that you don't just go straight through. I would actually recommend coming in from the side to avoid puncturing through.

Cooking Time: This varies depending on the size of your turkey and is you stuff it. You do need to cook it extra if you stuff it. My bird this year was just under 12 pounds. Some places recommend 13 minutes per pound at 350. This bird got cooked at 350 for 2hr45min covered and then an extra 15-30 minutes at 425 uncovered to crisp the skin up. Don't forget to baste.