Categories Ginger Herb Onion turkey Roast Thanksgiving Apricot Bon Appétit
Yield Serves 16
Number Of Ingredients 22
Steps:
- For Glaze:
- Combine all ingredients in 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.
- For Herb Butter:
- Blend all ingredients in small bowl. Set aside.
- For Onion Mixture:
- Melt butter in heavy large skillet over medium heat. Add onions and shallots and sauté until very soft and light brown, about 20 minutes. (Glaze, herb butter and onion mixture can be prepared 1 day ahead. Cover separately and chill. Bring herb butter to room temperature before continuing.)
- For Turkey:
- Position rack in lowest third of oven and preheat to 400° F. Pat turkey dry with paper towels. Season turkey cavity with salt and pepper. Place turkey on rack 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. Roast turkey 30 minutes. Reduce oven temperature to 325° F. 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 sage to pan. Roast 15 minutes. Bring glaze to simmer. Brush 1/2 cup glaze over turkey. Continue to roast turkey uncovered until meat thermometer inserted into thickest part of thigh registers 180° F. or until juices run clear when thickest part of thigh is pierced with skewer, brushing occasionally with glaze and adding more broth to pan if liquid evaporates, about 40 minutes longer for unstuffed turkey (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.
- For Gravy:
- Pour contents of roasting pan into strainer set over large bowl. Spoon fat from pan juices in bowl. Transfer onion mixture in strainer 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.
- Serve turkey with gravy.
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Mary Celina
[email protected]This recipe is a great way to impress your guests. The turkey is always a showstopper.
Abrie Capell
[email protected]I followed the recipe exactly and the turkey turned out perfect. I highly recommend this recipe.
Jamie Mccoy
[email protected]This recipe was a disaster. The turkey was dry and the glaze was burnt.
Sabbir Rifat
[email protected]The glaze was a bit too sweet for my taste, but the turkey was cooked perfectly.
TSHIAMISO MOTLHABANE
[email protected]I'm not a big fan of turkey, but this recipe made me a believer.
Jquan Porter
[email protected]This recipe is a bit time-consuming, but it's worth it. The turkey was the best I've ever had.
Mujeeb Rehman
[email protected]The glaze was a bit too thick for my taste, but I loved the roasted onion and shallot gravy.
Young Bliss
[email protected]This recipe is a keeper! I'll be making it every year from now on.
HR Ashik
[email protected]I'm not usually a fan of turkey, but this recipe changed my mind. The apricot glaze was incredible.
Bulan Bintang
[email protected]I would definitely make this again.
Oppo A52
[email protected]This recipe was easy to follow and the results were amazing! The turkey was so moist and the glaze was delicious.
Kushal Poudel
[email protected]The glaze was a bit too sweet for my taste, but the turkey itself was cooked perfectly.
I_Am _CanDee
[email protected]I've made this recipe three times now and it's always a crowd-pleaser. The roasted onion and shallot gravy is especially delicious.
Winnie Ginah
[email protected]This apricot glazed turkey was a hit at our Thanksgiving dinner! The glaze was perfectly sweet and tangy, and the turkey was moist and flavorful. Even my picky uncle went back for seconds.