Plum-Teri Turkey

Plum jam plus teriyaki is one of those flavour pairings that looks strange on paper and sings on the plate. The jam mellows the salty soy punch of the teriyaki and bakes into a glossy, almost Chinese-lacquer-duck glaze on the turkey’s skin.

The two-stage oven is key. Starting at 450°F (230°C) covered with foil lets the turkey breast steam just enough to stay juicy, then dropping to 325°F (160°C) uncovered lets the glaze set without scorching the sugars in the jam.

Basting every twenty minutes is what builds the layered, sticky crust. Each brush paints a thin coat that caramelizes before the next goes on, giving you that glossy, deep-mahogany finish.

A quick shot of sherry and cider vinegar in the baste cuts the sweetness and keeps the glaze from cloying.

Chef Tips

• Line the pan with foil before you start, the glaze burns onto pans and is a misery to scrub off later.
• Use a thermometer, turkey breast is done at 165°F (74°C) in the thickest part, past that it turns dry.
• Let the breast rest at least 10 minutes before slicing, the juices need time to redistribute.
• Warm the glaze slightly before brushing, cold jam brushes on in streaky clumps instead of a smooth coat.

Variations

• Swap plum jam for apricot or orange marmalade for a brighter, more citrusy glaze.
• Add a teaspoon of grated fresh ginger or a pinch of five-spice to the glaze for extra warmth.
• Use this same glaze on bone-in chicken thighs or pork tenderloin, it works on anything it touches.