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Ma Lipo's Apricot-Glazed Turkey with Roasted Onion and Shallot Gravy

“The glaze gives a wonderful sheen to the bird. A great addition to the menu is 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. If fresh sage is unavailable use 1/4 teaspoon dried sage.”

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Reviewed: Oct. 18, 2009

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!

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Dianemwj

Cooking Level: Expert

Home Town: Burbank, California, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Apr. 30, 2009

OMG! This took a little extra time, but oh so worth it. Husband said it was the best turkey he ever had. Used sugar free apricot preserves since I am diabetic, but the flavor was outstanding. Will also be using this with chicken as well since it is just the 2 of us now.

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teapotmom

Cooking Level: Expert

Home Town: Spring Valley, California, USA

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Reviewed: Jan. 24, 2009

didn't make the gravy, but the turkey was delicious, very moist & flavorful.

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Kat C.

Cooking Level: Beginning

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Reviewed: Dec. 15, 2008

This was my very first time cooking a turkey, and it turned out to be phenomenal. My entire family loved it, especially the gravy. I will definitely make this recipe again!

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figi23

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Reviewed: Feb. 17, 2008

Very good & flavorful! I normally bake this in a reynolds oven bag upside down. The first year I made the apricot glaze & onions then added to the bag with the turkey prior to baking. The second year I made that part seperate & served on the side once the bird was carved. Having it on the side was more flavorful, instead of the broth & drippings from the bird diluting the apricot sauce.

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lgebski

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Reviewed: Dec. 26, 2007

The skin of the turkey had nice flavor but the meat didn't really have any of the flavor. It smelled delicious while cooking. I think the flavor comibination is more suited to a spring/summer dish though. I would make this again on chicken.

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djk716

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Reviewed: Dec. 4, 2007

I'd never made Thanksgiving dinner before this year and this recipe was clear, easy to follow and yielded a DELICIOUS turkey. Many of my guests were not big fans of turkey and they said that this juicy, flavorful turkey changed their minds- so much so I've been invited to make it again for Christmas!

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Tiffany

Cooking Level: Intermediate

Home Town: Devon, Pennsylvania, USA

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Reviewed: Dec. 2, 2007

used farm fresh turkey and did exactly as directed. was delicious.

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kimgae

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Reviewed: Dec. 2, 2007

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.

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Nuttylicious

Cooking Level: Expert

Living In: Boston, Massachusetts, USA

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Reviewed: Nov. 30, 2007

I went to epicurious.com as others suggested and found the recipe there with some minor differences. This is an amazing recipe, and makes the most delicious turkey I have ever had.

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Schmane

Cooking Level: Intermediate

Living In: Austin, Texas, USA

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Reviewed: Nov. 26, 2007

This got rave reviews. SOOOO good. Turkey was so moist-everyone loved it. I grabbed apple nectar by mistake. worked out fine.I didnt follow all the timing instructions and still worked great. I wll NEVER make another gravy again-excellent!!!!

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STEINY

Cooking Level: Expert

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Reviewed: Nov. 22, 2007

The turkey was nice and tender, and the gravy tasted great (although it looked kinda gross). I would recommend doubling or tripling the amount of gravy you make because I had to go back and try to make more half way through dinner. I wish that the turkey had more of the apricot flavor...the glaze was amazing...I wonder if there is a way to infuse that flavor into the turkey a bit more...

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mom23boysn1girl

Cooking Level: Expert

Home Town: Utica, New York, USA

Living In: Rockville, Maryland, USA

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Reviewed: Mar. 26, 2007

Have made this for several special occasion holiday dinners, always a hit.

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SPRINKLEDPINK

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Dec. 28, 2006

This is a delicious recipe, I have made it every year since it came out in Bon Appetit cookbook. I don't know what the penalities are for plagerism on this site, but this is certainly not Ma Lipo's or Christine's recipe. Check it out for your self on Epicurious.com, it is called, "Apricot Glazed Turkey with Roastsed Onion and Shallot Gravy. Anyway, I don't think that Ma Lipo should get all the rave reviews because it isn't her recipe. I thought we were suppose to submit original recipes on this site....just a thought.

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dgjcooks

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Reviewed: Dec. 23, 2006

Terrific Turkey Recipe. Most of the prepwork can be done in the preceding days. (slice the onions and shallots, make the butter, and make the glaze). I also brined the turkey which kept it exceptionally moist and I didn't need to do the steps with the tenting etc. The gravy I was skeptical of, I am a gravy flunkee - this was sooo easy and very flavorful. I preferred it to the traditional gravy we also served that day. My husband said this was the best turkey he's ever tasted. We had it for thanksgiving and are having it for Christmas again.

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MITHRILROS

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Reviewed: Nov. 28, 2006

We all loved this! It had great flavor and was fun to make!

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Melissa

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Reviewed: Oct. 18, 2006

This recipe is the best. I have made it several years in a row. I also made it for a lerge crowd (50 or more people) and they loved it. The recipe seems a little step intensive but if you read it through and plan it out it won't be hard. The gravy that it yiled is awesome. I think I add a little salt and may thicken it a little more in the end. Give this one a try you won't be sorry.

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W.E. the Cook

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Reviewed: Jan. 22, 2006

I'm a 21-year old college student and this was my first year making Christmas dinner for my family. My family usually doesn't like turkey (especially my mother) and they absolutely loved this recipe (which was particularly gratifying since they had bets going that I would burn down the kitchen). The turkey was amazing!

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