Plum-Glazed Turkey

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   simmer broth, giblets & neck in pan until giblets are tender, about 1 hr - strain broth into bowl - cover & refrigerate - shred meat fr neck & chop giblets - cover & refrigerate -squeeze orange inside body & neck - sprinkle c paprika, salt & pepper - stuff about 3 cups for neck & 8 cups for body - close turkey & tie legs together - rub bird c butter - sprinkle c paprika, salt & pepper - place a rack in lg roasting pan & cover c 2 pieces of heave-duty foil, lengthwise & crosswise - place turkey, breast-side up on top of foil - pour 2 cups of broth into pan - close foil loosely over turkey - roast x 1 1/2 hrs - open foil * roast turkey, baste c pan juices q 30 mins x 2 1/2 hrs - cover c foil if bird gets too brown = raise temp to 350 & cook 1 more hr until thigh temp reaches 170 & juices run clear - during last 15 mins brush c plum glaze - rest on cutting board 20 mins

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