Plum Glazed Turkey Roasts
|Rolled turkey roasts||56 Ounce, thawed (Two 28 Ounce)|
|Canned purple plums||30 Ounce|
|Frozen orange juice concentrate||1⁄4 Cup (4 tbs), thawed|
|Worcestershire sauce||1⁄2 Teaspoon|
Tie each turkey roast together securely with twine, if necessary.
Insert spit rod through center of roasts and attach holding forks; test balance.
Wrap turkey roasts tightly in foil, crimping ends of foil against spit rod close to roasts.
Attach spit; turn on motor.
Roast over medium hot coals for 2 hours.
Meanwhile, prepare plum sauce.
Drain plums, reserving 1/2 cup syrup.
Press plums through a sieve.
In saucepan combine plum puree, reserved syrup, orange juice concentrate, sugar, and Worcestershire sauce.
Heat to boiling.
Simmer, uncovered till mixture reaches desired consistency, 15 to 20 minutes.
After the roasts have cooked for 2 hours, remove foil and brush roasts with plum sauce.
Insert roast meat thermometer.
Continue roasting till thermometer registers 175°, about 15 minutes longer.
Let roasts stand 10 minutes before slicing.
Spoon remaining sauce over turkey.