Plum-Glazed Roast Turkey with Spinach, Bacon, and Cashew Stuffing and Plum Gravy

Preheat oven to 425 °F. Simmer jam, five-spice powder, peppercorns, water, and 1/2 teaspoon salt in a small saucepan, stirring, until jam is melted, about 3 minutes. Pour glaze through a fine-mesh sieve into a small bowl, pressing on and discarding solids, then cool. Rinse turkey inside and out and pat dry. Season inside and out with remaining teaspoon salt. Loosely fill large body cavity (and neck cavity if desired) with stuffing and tie drumsticks together with string. Fold neck skin under body and secure with skewers, then tuck wings under. Put turkey on a rack set in a large flameproof roasting pan and roast in middle of oven 30 minutes. Reduce oven temperature to 350 °F. 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. Brush turkey with plum glaze and continue to roast until thermometer inserted in center of body cavity (stuffing) registers 165 °F (fleshy part of thigh will be about 180 °F; do not touch bone), 1 to 1 3/4 hours more. If glaze starts browning too much, tent turkey with foil. (Total roasting time: 3 to 3 3/4 hours.) Transfer turkey to a platter (do not clean roasting pan), then remove skewers and discard string. Transfer stuffing from cavity to a serving dish and keep warm, covered. Let turkey stand 30 minutes.