Ma Lipo's Apricot-Glazed Turkey With Roasted Onion And Shallot Gravy
Serves: 6
Jadyn Kohler
1 January 1970
Based on User reviews:
50
Spice
54
Sweetness
51
Sourness
38
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 cup
Apricot Nectar1 cup
Apricot Preserve2 tbsps
Ginger Root (minced fresh)1 tbsp
Honey2 tbsps
Unsalted Butter3 tbsps
Sage (chopped fresh)1
Salt1 tsp
Ground Black Pepper170 g
Shallot (thinly sliced)9980 g
Turkey (whole)2 cups
Chicken Broth (low-sodium)1 tsp
Thyme (chopped fresh)1 tsp
Dried SageDirections:
1
Tie legs together loosely to hold shape of turkey
2
Roast turkey for 30 minutes in the preheated oven
3
Combine apricot nectar, preserves, ginger, and honey in a 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
Blend 3/4 cup unsalted butter at room temperature, 3 tablespoons chopped fresh sage, salt, and pepper in small bowl
6
Set aside
7
Melt 2 tablespoons unsalted butter in a large heavy skillet over medium heat
8
Add onions and shallots; saute until very soft and light brown, about 20 minutes
9
Position rack in lowest third of oven
10
Preheat to 400 degrees F (200 degrees C)
11
Season turkey cavity with salt and pepper
12
Place turkey, breast side up, on a rack in a large roasting pan
13
Slide hand under skin of turkey breast to loosen skin
14
Spread half of herb butter over breast under skin
15
Rub remaining herb butter over outside of turkey
16
If stuffing turkey, spoon stuffing loosely into main cavity; it will expand as it cooks
17
Reduce oven temperature to 325 degrees F (165 degrees C), and continue roasting 1 hour 30 minutes, basting occasionally with pan drippings
18
Tent turkey with aluminum foil; roast 45 minutes longer
19
Add onion mixture, 1 cup broth, thyme, and 1/2 teaspoon chopped fresh sage to the roasting pan
20
Roast 15 more minutes before brushing 1/2 cup apricot glaze over turkey
21
Continue to roast turkey uncovered, brushing occasionally with glaze
22
Add more broth to the pan if necessary
23
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)
24
Place turkey on a platter, and tent with foil
25
Let stand 30 minutes
26
Reserve mixture in pan for gravy
27
Pour contents of roasting pan into a strainer set over a large bowl
28
Skim fat from pan juices using a large spoon
29
Transfer the onion mixture to a blender
30
Add 1 cup pan juices, and puree until smooth, adding more pan juices and chicken broth if necessary to thin sauce to desired consistency
31
Transfer sauce to a large saucepan, and bring to a boil
32
Cook until color deepens, skimming off any foam, about 5 minutes
33
Season with salt and pepper