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: Dec. 11, 2001

This was alot of work for not very outstanding results. The onion gravy was delicious, though.

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JESSIES

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Reviewed: Nov. 30, 2001

This was the best recipe yet! It was delicious. I will make this turkey next year. I used a smaller turkey than indicated in the recipe but used the original amounts for the glaze, butter and gravy. After reading all of the rave reviews about the gravy I wanted to make sure that I had enough and I a soooo glad I did. I did not have turkey left for a second meal. bb in Hotlanta!

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BREWATON

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Reviewed: Nov. 25, 2001

This year was my first year I have prepared a Thanksgiving feast! I was terrified of this task and this recipe was so simple and it was absolutly devine! Thank you so much! I received a 5 star review from my husband and 4 children.

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PDCARRILLO

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Reviewed: Nov. 24, 2001

The only thing I did different with this recipe is put the turkey in "turkey bag" because our oven is old and doesn't cook on time specified in the recipe. I was afraid the turkey won't cook on time. So the turkey was done in 3 hours and I didn't baste it. It was not crispy. I took it out from the bag and placed it on the rack and glazed it. I put it back in the oven, added the onion mixture and follow the rest of the recipe from then on. I baste it and glazed it. It turned out very good even if I cooked it overtime and still not crispy but moist. Everyone loves the onion-shallot gravy. I will follow the recipe next year when we replace our old oven. Thank you for your delicious recipe. It's a keeper.

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SYLD

Cooking Level: Intermediate

Living In: Mangilao, Mangilao, Guam

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Reviewed: Sep. 28, 2001

This turkey dinner was delicious and the presentation was beautiful. Definitely a keeper.

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CAROLYN T.

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Reviewed: Sep. 16, 2001

This recipe comes directly from Bon Appetit Magazine, dated 11/94. You can find it on the Epicurious.com web site. It is called "Apricot-Glazed Turkey with Roasted Onion and Shallot Gravy". It is a lot of work, but we love it.

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MAYDAY

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

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Reviewed: Jul. 23, 2001

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!!!

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ANGELA CAROL

Cooking Level: Intermediate

Home Town: Boise, Idaho, USA

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Reviewed: Dec. 26, 2000

First turkey I ever made in my entire life & it's for a party of 12. I was so worried! MILLION THANKS to Christine for such an excellent recipe...everybody loved it!!! The skin crispy, the meat moist and the taste was mouth-watering! I will definitely do it again next year...thanks!

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MEGGINN Y

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Reviewed: Nov. 30, 2000

This was a delicious turkey, but the 'traditionalists' didn't love the onion gravy. However, I will make the glazed turkey recipe a new tradition.

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JHLS

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Reviewed: Nov. 29, 2000

This was a wonderful recipe with great results. I made one change, which I don't think changed the integrity of the recipe, but probably changed the taste slightly. I thought that apricot would be too sweet a flavor for my family, so I substituted equal amounts of orange marmalade and orange juice for the apricot jam and nectar. Kept everything else the same with excellent results. The essence of the carmalized onions gave the gravy a wonder rich color, texture, and flavor. I used the tips for making the glaze, herb butter and onions in advance, so the actual preparation time on turkey day was minimal. I will definitely make this recipe again next year.

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SAHEW

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Reviewed: Nov. 24, 2000

This is a wonderful recipe. This was my first year hosting Thanksgiving dinner at my house. I made this turkey, gravy, and stuffing (wild mushroom stuffing referenced here) for 8 people. Everyone gave it rave reviews. It was beautiful with the glaze! Very easy to put together!

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LORI LEACH

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Reviewed: Nov. 24, 2000

This was excellent and very easy. The gravy was also fabulous and quick. Highly recommended

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JLW43

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Reviewed: Nov. 19, 2000

This was sooo good!!! I was easier than I expected to make, you just have to follow the through (and easy to understand) directions. The end result will just melt in your mouth!

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