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: Nov. 10, 2012

I've been making this my Thanksgiving turkey this way for a number of years now and it always turns out perfect and is met with rave reviews from my guests. It is a little labor intensive, but well worth it.

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Reviewer:

merylg

Reviewed: Mar. 13, 2012

I made this turkey for Thanksgiving 2 years ago, and now I am volunteered every Thanksgiving and Christmas to make this. Highly recommended for a someone that loves to cook!

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1 user found this review helpful

Reviewer:

EliseyPie

Reviewed: Dec. 31, 2011

I used a smaller turkey and followed the cooking instructions on the bag rather than those indicated in the recipe. The only changes in the whole recipe were dried sage, and chicken bouillon cube + water for the stock. Fiance and son loved it, I found the glaze a little sweet and it overpowered the herbs in the herb butter rub. This was my second turkey, and it was a success this time. Nice recipe if you want a change from traditional.

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Reviewer:

RMSR

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

Reviewed: Nov. 25, 2011

Amazing!!!! Delicious and beautiful!!!!! The gravy was off the hook!!!! I used 1 lb of shallots and 5 onions in anticipation of the need for more gravy.

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Reviewer:

galitty

Cooking Level: Expert

Living In: Jacksonville, Florida, USA

Reviewed: Nov. 20, 2011

Didn't give it 5 stars because it was changed slightly. Used a small turkey (11 lbs), but kept the herb butter and glaze as written. didn't make the gravy. We made this in a roaster, so the glaze didn't get brown, but it had great flavor! The herb butter gave the turkey great flavor and we roasted it breast-down so the meast was nice and moist. Brushed glaze on, then served reserved glaze at the table so we could spread it on our meat as desired. will definitely make again!

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Reviewer:

DAWNLOG

Reviewed: Dec. 31, 2010

This is the second year I made this turkey.. My family just loves it, even a very picky son-in-law who usually does not like turkey went back for seconds of it.

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4 users found this review helpful

Reviewer:

angie c

Cooking Level: Expert

Home Town: Wagoner, Oklahoma, USA

Reviewed: Nov. 28, 2010

I first made this in 1991 and we have been using this recipe about once a year since then. Everyone always likes it.

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6 users found this review helpful

Reviewer:

jen

Reviewed: Oct. 18, 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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7 users found this review helpful

Reviewer:

Dianemwj

Cooking Level: Expert

Home Town: Burbank, California, USA

Living In: Las Vegas, Nevada, USA

Reviewed: Apr. 30, 2009

OMG! This took a little extra time, but oh so worth it. Husband said it was the best turkey he ever had. Used sugar free apricot preserves since I am diabetic, but the flavor was outstanding. Will also be using this with chicken as well since it is just the 2 of us now.

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