Ma Lipo's Apricot-Glazed Turkey with Roasted Onion and Shallot Gravy Recipe -
Ma Lipo's Apricot-Glazed Turkey with Roasted Onion and Shallot Gravy Recipe
  • READY IN 5+ hrs

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

Recipe by  

"The glaze gives a wonderful sheen to the bird. If fresh sage is unavailable use 1/4 teaspoon dried sage. Glaze, herb butter, and onion mixture can be prepared 1 day ahead. Cover separately and chill. Bring herb butter to room temperature before using. Great additions to the menu are 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."

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Ingredients Edit and Save

Original recipe makes 30 servings Change Servings
  • PREP

    30 mins
  • COOK

    4 hrs 30 mins

    5 hrs 30 mins


  1. Combine apricot nectar, preserves, ginger, and honey in a 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. Blend 3/4 cup unsalted butter at room temperature, 3 tablespoons chopped fresh sage, salt, and pepper in small bowl. Set aside.
  3. Melt 2 tablespoons unsalted butter in a large heavy skillet over medium heat. Add onions and shallots; saute until very soft and light brown, about 20 minutes.
  4. Position rack in lowest third of oven. Preheat to 400 degrees F (200 degrees C).
  5. Season turkey cavity with salt and pepper. Place turkey, breast side up, on a rack in a large roasting pan. Slide hand under skin of turkey breast to loosen skin. Spread half of herb butter over breast under skin. Rub remaining herb butter over outside of turkey.
  6. If stuffing turkey, spoon stuffing loosely into main cavity; it will expand as it cooks. Tie legs together loosely to hold shape of turkey.
  7. Roast turkey for 30 minutes in the preheated oven. Reduce oven temperature to 325 degrees F (165 degrees C), and continue roasting 1 hour 30 minutes, basting occasionally with pan drippings. Tent turkey with aluminum foil; roast 45 minutes longer.
  8. Add onion mixture, 1 cup broth, thyme, and 1/2 teaspoon chopped fresh sage to the roasting pan. Roast 15 more minutes before brushing 1/2 cup apricot glaze over turkey. Continue to roast turkey uncovered, brushing occasionally with glaze. Add more broth to the pan if necessary. Bake 40 minutes longer for unstuffed turkey, and 1 hour 10 minutes longer for stuffed turkey, or until meat thermometer inserted into the thickest part of the thigh registers 165 degrees F (75 degrees C). Place turkey on a platter, and tent with foil. Let stand 30 minutes. Reserve mixture in pan for gravy.
  9. Pour contents of roasting pan into a strainer set over a large bowl. Skim fat from pan juices using a large spoon. Transfer the onion mixture to a blender. Add 1 cup pan juices, and puree until smooth, adding more pan juices and chicken broth if necessary to thin sauce to desired consistency. Transfer sauce to a large saucepan, and bring to a boil. Cook until color deepens, skimming off any foam, about 5 minutes. Season with salt and pepper.
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  • Cook's Note:
  • I like to use this Wild Mushroom Stuffing recipe made with egg bread and filled with chopped hazelnuts, dried porcini, and white mushrooms (you can use chanterelles if you can get them).

Reviews More Reviews

Most Helpful Positive Review
Nov 06, 2007

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.

Most Helpful Critical Review
Jul 01, 2003

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.

Oct 22, 2003

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!!

Nov 23, 2009

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!!!

Dec 02, 2007

I used the apricot-glaze to go on my Thanksgiving turkey this year. It was perfect. As a main recipe I used the "Perfect Turkey" recipe. The glaze gave a nice contrast to the hearty taste of the wine and the veggie and herb mix used in the other recipe. It was a nice refreshing contrast that everyone enjoyed.

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!

Nov 23, 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!

Oct 19, 2009

I had a craving for turkey so I bought a whole bone-in breast. I didn't want it to taste like my normal Thanksgiving turkey, so I tried this recipe. It was wonderful. I have to admit that I left out the sage because I wanted the sweetness of the apricots and onions without any interference. This was a great, different taste for turkey (of which I'm usually not a big fan, I make it normally once a year). I'll definitely use this recipe again. Thanks Christine!


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  • Calories
  • 591 kcal
  • 30%
  • Carbohydrates
  • 10.9 g
  • 4%
  • Cholesterol
  • 211 mg
  • 70%
  • Fat
  • 28.8 g
  • 44%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 68.2 g
  • 136%
  • Sodium
  • 301 mg
  • 12%

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

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