Recipe

Apricot-glazed Turkey With Roasted Onion And Shallot Gravy Recipe

Add Step-by-Step Photos	Shandy / All my dishes 2 years ago This glaze adds beautiful color and flavor to the turkey along with the herb butter that is applied under the turkey breast skin. The Gravy is easy to make and the flavor that the gravy creates is incredible. This is my traditional Turkey recipe for every Thanksgiving =D... More Prep:30m Cook:240m Servings:8	Shandy
	apricot herbs onions yummy turkey broth shallots onions sage thyme

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Onions and 1 Cup Bro

Mixture pureed

Puree Volume

Poured into Pan to S

Up Close Gravy

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Ingredients

Apricot Glaze:

1 c. apricot nectar

1 c. apricot preserves

2 T. minced, peeled, fresh ginger

1 T. honey

Herb Butter:

3/4 c. unsalted butter, room temperature

3 T. chopped fresh Thyme or 1 T. dried

3 T. fresh chopped Sage or 1 T. dried

1 1/2 t. salt

1 t. pepper

Onion Mixture:

2 T. unsalted butter

3 Large onions, thinly sliced, about 2 pounds

6 large shallots, thinly sliced

Turkey:

1 21- to 22-pound Turkey

1 14 1/2 ounce can (or more) low-salt chicken broth. . .I use organic chicken broth

1 t. chopped fresh Thyme or 1/2 t. dried

1/2 t. chopped fresh sage or 1/4 t. dried

Gravy:

1 14 1/2 ounce can (about) low-salt chicken broth. . .again, I use organic chicken broth

Directions

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 saute 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 degrees F. Pat turkey dry with paper towls. 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 over outside of turkey. Tie legs together loosely to hold shape of turkey.

Roast turkey 30 minutes. Reduce oven temperature to 325 degrees F. Roast turkey 1 hour 30 minutes, basting occasionally with pan drippings. . .***I now add some organic chicken stock to bottom of pan***

Tent turkey with heavy-duty foil; roast 45 minutes longer. Add onion mixture, 1 can chicken broth, thyme and sage to pan. Roast 15 minutes.

***Note: I add about 3 cups of organic chicken stock at this time and I have been baking turkey for 3 HOURS.***

Bring glaze to simmer. Brush 1/2 cup of glaze over turkey. Continue to roast turkey uncovered until meat thermometer inserted into thickest part of thigh registers 180 degrees 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 (and about 1 hour and 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 or use a grease seperater cup. Transfer onion mixture in strainer to blender. Add 1 cup pan juices to blender and puree until smooth, adding more pan juices and chicken stock 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. =D

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