Ma Lipo's Apricot-Glazed Turkey with Roasted Onion and Shallot Gravy Recipe - Allrecipes.com

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

Recipe by  

"The glaze give 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 you don't have fresh thyme, substitute 1/2 teaspoon dried thyme. Originally submitted to ThanksgivingRecipe.com."

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Ingredients Edit and Save

Original recipe makes 22 servings Change Servings
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Directions

  1. For Glaze: Combine apricot nectar, preserves, ginger, and honey in a heavy small saucepan and bring to boil. Reduce heat to medium-low, and simmer until thickened and reduced to 1-1/4 cups, about 15 minutes.
  2. For Herb Butter: Blend 3/4 cup unsalted butter at room temperature, 3 tablespoons chopped fresh sage, salt, and pepper in small bowl. Set aside.
  3. For Onion Mixture: Melt 2 tablespoons unsalted butter in heavy large skillet over medium heat. Add onions and shallots: saute until very soft and light brown, about 20 minutes.
  4. Glaze, herb butter, and onion mixture can be prepared 1 day ahead. Cover separately and chill. Bring herb butter to room temperature before continuing.
  5. Position rack in lowest third of oven. Preheat to 400 degrees F (205 degrees C).
  6. Pat turkey dry with paper towels. Season turkey cavity with salt and pepper. Place turkey on rack, and set in large roasting pan. Slide hand under skin of turkey breast to loosen skin. Spread half of herb butter over breast under skin. If stuffing turkey, spoon stuffing into main cavity. Place remaining herb butter in small saucepan. Stir over low heat until melted. Brush butter over outside of turkey. Tie legs together loosely to hold shape of turkey.
  7. Roast turkey for 30 minutes. Reduce oven temperature to 325 degrees F (165 degrees C). Roast turkey 1 hour 30 minutes, basting occasionally with pan drippings. Tent turkey with heavy duty foil; roast 45 minutes longer. Add onion mixture, 1 can broth, thyme, and 1/2 teaspoon chopped fresh sage to pan. Roast 15 minutes. Brush 1/2 cup hot glaze over turkey. Continue to roast turkey uncovered until meat thermometer inserted into thickest part of thigh registers 180 degrees F, or until juices run clear when thickest part of thigh is pierced with skewer Brush occasionally with glaze, and add more broth to pan if liquid evaporates. Bake about 40 minutes longer for unstuffed turkey, and about 1 hour 10 minutes longer for stuffed turkey. Place turkey on platter, tent with foil. Let stand 30 minutes. Reserve mixture in pan for gravy.
  8. Pour contents of roasting pan into strainer set over large bowl. Spoon fat from pan juices in bowl. Transfer onion mixture to blender. Add 1 cup pan juices to blender, and puree until smooth, adding more pan juices and chicken broth if necessary to thin sauce to desired consistency. Transfer sauce to heavy large saucepan, and bring to boil. Cook until color deepens, skimming off any foam, about 5 minutes. Season with salt and pepper.
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Footnotes

  • The nutrition data for this recipe includes the full amount of the glaze, herb butter, and onion mixture ingredients. The actual amount of the glaze, herb butter, and onion consumed will vary.
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Reviews More Reviews

Dec 29, 2004

To save time, I used a Butterball turkey, didn't do the gravy recipe, BUT...the Apricot Glaze is sensational! The glaze flavoured the gravy with a subtle sweetness..it was an enormous hit..everyone knew there was something a little different about this turkey and gravy..didn't know just what, but every single guest commented favourably. I doubt I will ever again cook a turkey ..or a chicken for that matter..without this glaze.

 
Dec 19, 2003

This recipe was delectable! My whole family loved it so much that they ask me to make this all throughout the year. I used it with FoodTV's brine recipe from Alton brown (I brined it first then followed this recipe). I froze half the turkey and pulled it out 3 months later and it was just as moist and flavorful as the day I cooked it. I highly recommend it! It's just the perfect blend of spices with a little sweet to satisy all your taste buds.

 

18 Ratings

Nov 16, 2006

I made this turkey last year and we loved it so much that I'm doing it again this year. It was my first time cooking a turkey and this was the perfect recipe. For better results I cooked the turkey upside down which turn out juicy, and this glaze gave it a fantastic taste.

 
Nov 22, 2008

I've made this turkey for Thanksgiving for the last 5 years. Its the most flavorful turkey I have ever had. The gravy it makes is fantastic. There is just something that commpliments the apricot and the herb butter just perfectly. Soak your bird in salt water for a few hours and do the butter rub the night before. Try to use fresh everything, sage, ginger, thyme, etc. It really is a fantastic recipe for entertaining. It gives your dinner a touch of "gourmet".

 
Oct 27, 2010

I registered with Allrecipes just to review this recipe. I have made it at least five times now and each time it has turned out absolutely fabulous. I've used large and smaller turkeys and each have been so moist and flavorful - even the breast meat was juicy and not at all dry. The gravy is superb. All our guests have loved it and said it is the best they have ever had, and the presentation is just beautiful. Thanks for sharing this Christine! It's definitely a family tradition now that my kids look forward to. Wouldn't change a thing because it's perfection. Also, the recommended sides go very nicely as well, though we try all sorts each holiday.

 
Nov 27, 2008

It's Thanksgiving Day & while checking recipe details,I was shocked to see only 9 reviews!!! I realized it's people like me to blame. I used to try a new recipe every year - but experimenting is over. We've used it for 3 years and my huge family loves it. I was tempted to try something new, but when mentioned - the husband raced to the store to buy the apricot nectar to insure its place at the table. Actually, I'm please they like something so much. (The husband's mom in Utah called a couple of weeks ago for the recipe. Thanks Ma Lipo!! Long Live Apricot Glazed Turkey!! :) So says Meemaw in Garland, TX.

 
Nov 26, 2007

The gravy is outstanding while the turkey is awesome. I was told by multiple people that this was the best turkey they EVER had. Guess that means i got to make it again.

 
Oct 16, 2007

This was my first year making Thanksgiving dinner, and I had nothing but compliments with this Turkey. It came out beautiful. I did not use all of the glaze, I would say I used about 3/4. Very moist! Flavour is excellent, and the gravy turned out better than I ever expected. I'm definitely going to be using this recipe again!

 

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Nutrition

  • Calories
  • 808 kcal
  • 40%
  • Carbohydrates
  • 14.8 g
  • 5%
  • Cholesterol
  • 287 mg
  • 96%
  • Fat
  • 39.4 g
  • 61%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 93.2 g
  • 186%
  • Sodium
  • 507 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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