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1
Preheat oven to 425F.
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2
Simmer jam, five-spice powder, peppercorns, water, and 1/2 teaspoon salt in a small saucepan, stirring, until jam is melted, about 3 minutes.
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3
Pour glaze through a fine-mesh sieve into a small bowl, pressing on and discarding solids, then cool.
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4
Rinse turkey inside and out and pat dry.
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5
Season inside and out with remaining teaspoon salt.
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6
Loosely fill large body cavity (and neck cavity if desired) with stuffing and tie drumsticks together with string.
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7
Fold neck skin under body and secure with skewers, then tuck wings under.
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8
Put turkey on a rack set in a large flameproof roasting pan and roast in middle of oven 30 minutes.
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9
Reduce oven temperature to 350F.
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10
Brush melted butter over turkey and roast, basting every 30 minutes (add a little water to pan if juices get too dark), 1 1/2 hours.
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11
Brush turkey with plum glaze and continue to roast until thermometer inserted in center of body cavity (stuffing) registers 165F (fleshy part of thigh will be about 180F; do not touch bone), 1 to 1 3/4 hours more.
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12
If glaze starts browning too much, tent turkey with foil.
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13
(Total roasting time: 3 to 3 3/4 hours.)
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14
Transfer turkey to a platter (do not clean roasting pan), then remove skewers and discard string.
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15
Transfer stuffing from cavity to a serving dish and keep warm, covered.
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16
Let turkey stand 30 minutes.
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17
Transfer pan juices to a 2-quart glass measure, then skim fat, reserving 3 tablespoons of it.
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18
Add enough turkey stock to pan juices to total 4 1/2 cups.
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19
Straddle roasting pan across 2 burners, then add wine and deglaze pan by boiling over moderately high heat, stirring and scraping up brown bits, until wine is reduced by half, about 5 minutes.
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20
Add stock mixture and jam and boil, stirring, until jam is melted.
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21
Pour through fine-mesh sieve into glass measure.
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22
Whisk together reserved fat and flour in a large heavy saucepan (it will be about the thickness of peanut butter) and cook roux over moderately low heat, stirring, 3 minutes.
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23
Add hot stock mixture in a fast stream, whisking constantly to prevent lumps, and simmer, whisking occasionally, until thickened, about 5 minutes.
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24
Stir in turkey juices accumulated on platter and simmer 1 minute.
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25
Season with salt and pepper.
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26
Serve turkey with gravy.
