Recipe by Christine L.
"The glaze gives a wonderful sheen to the bird. If fresh sage is unavailable use 1/4 teaspoon dried sage. Glaze, herb butter, and onion mixture can be prepared 1 day ahead. Cover separately and chill. Bring herb butter to room temperature before using. Great additions to the menu are wild mushroom stuffing, cranberry sauce with raspberry vinegar, mashed sweet potatoes, rutabaga and parsnip casserole, green beans with walnuts, date and onion relish, pear chutney, and of course, pumpkin pie and butterscotch pie."
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minced fresh ginger root
unsalted butter, softened
chopped fresh sage
1 1/2 teaspoons
ground black pepper
onions, thinly sliced
thinly sliced shallots
low-sodium chicken broth
chopped fresh thyme
salt and pepper to taste
i've made this recipe 6 times(including my 1st turkey day. Make sure to whip out your meat thermometer for the 22 lbs bird! The glaze and the gravy are excellent, lthere will be none left! Try using homemade jam as an ingredient for the glaze. I use mexican canned nectar for the glaze as well, cheap and tasty.
Not a Big Hit at my house. I am glad that I tried this before Thanksgiving. Maybe we are just old fashion. I will use the butter rub again, the meat was very moist. The kids and my husband hated the glaze, they thought it was to sweet. The kids wouldn't even try the onion gravy even after they couldn't see the onions. Both my husband and I didn't care for the gravy either.
I hardly ever cook, so when it was my turn to host thanksgiving dinner, I went looking for a recipe and instructions. This recipe sounded wonderful--and it turned out fabulous. The turkey came out a gorgeous glossy dark caramel color. We put it on a white platter and placed curley endive and green leaf lettuce around the edges, then dropped fresh whole cranberries here and there. It looked like a magazine picture, tasted delicious, and everyone was very impressed with me, thank you very much!!
This is an excellent recipe - especially the onion/shallot gravy. I do not like gravy, usually, but this gravy just makes my mouth water thinking about it!!! I tried this recipe last Thanksgiving, and everyone really liked it. I will definitely use it for this coming Thanksgiving. I just can't get my fill of that gravy!!! :o)
UPDATE: I've used this recipe for several years now, and every single time I make it, people REALLY like it!
My mom's expecting this again this Thanksgiving! It's become our family tradition for Thanksgiving turkey! :oD ;>~ This and Leeza's Cranberry Sauce Extraordinaire are two of the best recipes on allrecipes.com!!!
I used the apricot-glaze to go on my Thanksgiving turkey this year. It was perfect. As a main recipe I used the "Perfect Turkey" recipe. The glaze gave a nice contrast to the hearty taste of the wine and the veggie and herb mix used in the other recipe. It was a nice refreshing contrast that everyone enjoyed.
Wonderful, my turkey was fabulous. It was moist, tender and tasty. The only change I would make is too start basting it later as the with the glaze it darkened way too much. The gravy was awesome. Thanks for sharing!
I made this recipe last year for Thanksgiving. It was my first time making the Thanksgiving turkey for my family and my husband's family. Everyone loved it. I made it with a cornbread stuffing recipe I also found here and it was a great combination. I can't wait to eat it again!
I had a craving for turkey so I bought a whole bone-in breast. I didn't want it to taste like my normal Thanksgiving turkey, so I tried this recipe. It was wonderful. I have to admit that I left out the sage because I wanted the sweetness of the apricots and onions without any interference. This was a great, different taste for turkey (of which I'm usually not a big fan, I make it normally once a year). I'll definitely use this recipe again. Thanks Christine!
* Percent Daily Values are based on a 2,000 calorie diet.
Ma Lipo's Apricot-Glazed Turkey with Roasted Onion and Shallot Gravy
Serving Size: 1/30 of a recipe
Servings Per Recipe: 30
Amount Per Serving
Calories from Fat: 259
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