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

16

"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

servings 808 cals
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Original recipe yields 22 servings

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Nutrition

  • Calories:
  • 808 kcal
  • 40%
  • Fat:
  • 39.4 g
  • 61%
  • Carbs:
  • 14.8g
  • 5%
  • Protein:
  • 93.2 g
  • 186%
  • Cholesterol:
  • 287 mg
  • 96%
  • Sodium:
  • 507 mg
  • 20%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

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.

Reviews

16

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..every...

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 the...

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 t...

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 apri...

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 ...

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 i...

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.

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 m...

I used a can of apricots and blended them up since I could not find the nectar. It turned out wonderfully. THe ginger has a really delicious kick to it. I used this sauce over pork tenderloin...