recipe reviews for:

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

“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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Reviewed: Apr. 23, 2009

Excellent recipe and gorgeous as well! This turkey was incredibly moist and flavorful.

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Cheryl

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Reviewed: 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.

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Reviewed: 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".

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NAVYWIFE34

Cooking Level: Expert

Home Town: Allentown, Pennsylvania, USA

Living In: Fallon, Nevada, USA

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Reviewed: Dec. 21, 2007

I made this 2 years in a row for Thanksgiving with a big group of friends. Everyone loved it. Thanks!

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momof2ingeorgia

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Reviewed: 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.

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J. Pecoraro

Cooking Level: Expert

Home Town: Saint Louis, Missouri, USA

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Reviewed: Nov. 23, 2007

I made this for Thanksgiving and it turned out really good. The gravy was so easy to make and it was the best part of the meal.

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TinAZ

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Reviewed: 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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AmandaB

Cooking Level: Expert

Home Town: Vancouver, British Columbia, Canada

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Reviewed: Dec. 7, 2006

Made this last year for Christmas and received rave reviews even from my eldest stepdaughter who hates trying anything new. Am making again this Christmas because it was such a hit last year.

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sandy27

Cooking Level: Expert

Home Town: Vancouver, British Columbia, Canada

Living In: Ottawa, Ontario, Canada

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Reviewed: 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.

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LATINHOTTIE

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Reviewed: 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.

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GRAMMIA

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Reviewed: 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.

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