recipe reviews for:

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: Nov. 24, 2005

We love this recipe, especially the gravy which is sooo flavorful. We make it every year!

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LAN4WES

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Reviewed: Dec. 27, 2004

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!

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GR8TWEETS

Cooking Level: Intermediate

Home Town: Kitchener, Ontario, Canada

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Reviewed: Nov. 29, 2004

I followed this recipe as written and it was wonderful. The turkey made such a beautiful presentation, that my family suggested taking a photo. It was perfect. The onion gravy was delicious. This is a keeper.

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DNOLEN

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Reviewed: Nov. 29, 2004

This was my first thanksgiving, and my first attempt with cooking a turkey. I could not believe how perfect this recipe is, just the right amount of everything. It got rave reviews, even from my mom who was worried that the glaze wouldn't be very much of a traditional flavor. The turkey was an even golden brown, and the insides were as juicy as chicken. Highly recommended! (Note: the gravy came out a bit sweet. You can achieve a more savory gravy by not adding so much of the ground onions to it, and add some more salt.)

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KRYPTICFAERIE

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Reviewed: Nov. 25, 2004

This was my first Thanksgiving and this recipe really impressed my family - it's been decided that I'll be doing it every year! This turkey not only looked beautiful, but was extremely moist and flavorful. I've never seen such a small amount of leftovers or heard such praise. I highly recommend this recipe - the turkey and gravy were both amazingly delicious!

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PEASHELLE

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Reviewed: Nov. 10, 2004

Excellent.

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CHASTIDYV

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Reviewed: Apr. 9, 2004

very easy and delicious

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ADINA76

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Reviewed: Jan. 15, 2004

I have never made such a beautiful turkey. It was moist and the gravy got rave reviews. I made with the "awesome sausage apple and cranberry stuffing" WONDERFUL!

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MICKIE

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Reviewed: Nov. 21, 2003

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.

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Amber

Cooking Level: Expert

Home Town: Chico, California, USA

Living In: Sioux Falls, South Dakota, USA

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Reviewed: Jan. 19, 2003

This recipe is really worth the time and ingredients.

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KIK_IT2

Cooking Level: Expert

Home Town: Martinsville, Illinois, USA

Living In: Roseau, Minnesota, USA

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Reviewed: Dec. 30, 2002

I made this with mushroom stuffing for Christmas day - but with 2 chickens instead of turkey. I have never roasted whole chickens before - but this turned out beautifully! Not a scrap was left afterwards!

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PUREGUAVA

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Reviewed: Dec. 28, 2002

the glaze on the turkey was beautiful. it was my first year preparing turkey, and it came out great! the family took several pictures of the bird because it was so pretty. my only problem was that the onions got a bit burned sitting in the roasting pan so long. next time i'll remove them once their soft and just pour the pan drippings into them. thanks very much for the great recipe!

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zephyr1178

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Reviewed: Dec. 11, 2002

Thanks Christine!! I used your recipe last year and this year for Thanksgiving!! Everybody in my family LOVES this and now they want me to make your turkey every year for Thanksgiving. The gravy is just so wonderful and the mushroom stuffing incredibly delicious. I love all your recipes!!

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GOOMER

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Reviewed: Dec. 5, 2002

I prepared my Thanksgiving turkey using this recipe and my family was thrilled! Not only was the turkey cooked to absolute perfection, the glaze offered a fabulous taste to both the turkey and the gravy. Thank you Christine!

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FORWARDGRAPHICS

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Reviewed: Nov. 30, 2002

Wonderful recipe!! Made for Thanksgiving. Soft and moist, my guest could not get enought of it. They said it tasted like chicken and not dry like turkey. The gravy was nice too. Served with Oranged Cranberry Sauce - also on this site.

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LAKN

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Reviewed: Nov. 17, 2002

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!

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LIBBIE02

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Reviewed: Nov. 13, 2002

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.

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TAMBLAIR

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Reviewed: Jul. 5, 2002

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!!

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MOLLYBEICH

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Reviewed: Jun. 15, 2002

I used this receipe for our Thanksgiving turkey last year and everyone is still raving about how good it was. The gravy was incredible. I didn't even bother to puree the onions and people were almost eating it with a spoon. THIS IS OUR NEW TURKEY RECEIPE. Thanks for posting it.

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