Apricot-Glazed Turkey With Roasted Onion And Shallot Gravy

Serves: 2

Callie Medhurst

1 January 1970

Based on User reviews:

52

Spice

48

Sweetness

50

Sourness

40

mins

Prep time (avg)

4.9

Difficulty

Ingredients:

1 cup

Apricot Nectar

1 cup

Apricot Preserve

2 tbsps

Ginger (minced peeled fresh)

1 tbsp

Honey

2 tbsps

Unsalted Butter (1/4 stick)

1 tsp

Thyme (chopped fresh)

1 tsp

Sage (chopped fresh)

1.5 tsps

Salt

1 tsp

Ground Black Pepper

170 g

Shallot (about 6 large, thinly sliced)

1

Turkey (21- to 22-pound)

Directions:

1

For Glaze: Combine all ingredients in heavy small saucepan and bring to boil

2

Reduce heat to medium-low and simmer until thickened and reduced to 1 1/4 cups, about 15 minutes

3

Combine all ingredients in heavy small saucepan and bring to boil

4

Reduce heat to medium-low and simmer until thickened and reduced to 1 1/4 cups, about 15 minutes

5

For Herb Butter: Blend all ingredients in small bowl

6

Set aside

7

Blend all ingredients in small bowl

8

Set aside

9

For Onion Mixture: Melt butter in heavy large skillet over medium heat

10

Add onions and shallots and sauté until very soft and light brown, about 20 minutes

11

(Glaze, herb butter and onion mixture can be prepared 1 day ahead

12

Cover separately and chill

13

Bring herb butter to room temperature before continuing

14

) Melt butter in heavy large skillet over medium heat

15

Add onions and shallots and sauté until very soft and light brown, about 20 minutes

16

(Glaze, herb butter and onion mixture can be prepared 1 day ahead

17

Cover separately and chill

18

Bring herb butter to room temperature before continuing

19

) For Turkey: Position rack in lowest third of oven and preheat to 400° F

20

Pat turkey dry with paper towels

21

Season turkey cavity with salt and pepper

22

Place turkey on rack set in large roasting pan

23

Slide hand under skin of turkey breast to loosen skin

24

Spread half of herb butter over breast under skin

25

If stuffing turkey, spoon stuffing into main cavity

26

Place remaining herb butter in small saucepan

27

Stir over low heat until melted

28

Brush butter over outside of turkey

29

Tie legs together loosely to hold shape of turkey

30

Roast turkey 30 minutes

31

Reduce oven temperature to 325° F

32

Roast turkey 1 hour 30 minutes, basting occasionally with pan drippings

33

Tent turkey with heavy-duty foil; roast 45 minutes longer

34

Add onion mixture, 1 can broth, thyme and sage to pan

35

Roast 15 minutes

36

Bring glaze to simmer

37

Brush 1/2 cup glaze over turkey

38

Continue to roast turkey uncovered until meat thermometer inserted into thickest part of thigh registers 180° F

39

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)

40

Place turkey on platter, tent with foil

41

Let stand 30 minutes

42

Reserve mixture in pan for gravy

43

Position rack in lowest third of oven and preheat to 400° F

44

Pat turkey dry with paper towels

45

Season turkey cavity with salt and pepper

46

Place turkey on rack set in large roasting pan

47

Slide hand under skin of turkey breast to loosen skin

48

Spread half of herb butter over breast under skin

49

If stuffing turkey, spoon stuffing into main cavity

50

Place remaining herb butter in small saucepan

51

Stir over low heat until melted

52

Brush butter over outside of turkey

53

Tie legs together loosely to hold shape of turkey

54

Roast turkey 30 minutes

55

Reduce oven temperature to 325° F

56

Roast turkey 1 hour 30 minutes, basting occasionally with pan drippings

57

Tent turkey with heavy-duty foil; roast 45 minutes longer

58

Add onion mixture, 1 can broth, thyme and sage to pan

59

Roast 15 minutes

60

Bring glaze to simmer

61

Brush 1/2 cup glaze over turkey

62

Continue to roast turkey uncovered until meat thermometer inserted into thickest part of thigh registers 180° F

63

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)

64

Place turkey on platter, tent with foil

65

Let stand 30 minutes

66

Reserve mixture in pan for gravy

67

For Gravy: Pour contents of roasting pan into strainer set over large bowl

68

Spoon fat from pan juices in bowl

69

Transfer onion mixture in strainer to blender

70

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

71

Transfer sauce to heavy large saucepan and bring to boil

72

Cook until color deepens, skimming off any foam, about 5 minutes

73

Season with salt and pepper

74

Serve turkey with gravy

75

Pour contents of roasting pan into strainer set over large bowl

76

Spoon fat from pan juices in bowl

77

Transfer onion mixture in strainer to blender

78

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

79

Transfer sauce to heavy large saucepan and bring to boil

80

Cook until color deepens, skimming off any foam, about 5 minutes

81

Season with salt and pepper

82

Serve turkey with gravy