Apricot-Glazed Turkey with Roasted Onion and
1 cup apricot nectar
1 cup apricot preserves
2 tbsp. minced peeled fresh ginger
1 tbsp. honey
3/4 cup unsalted butter; room temperature (1-1/2 sticks)
3 tbsp. chopped fresh thyme or 1 tablespoon; dried
3 tbsp. chopped fresh sage or 1 tablespoon; dried rubbed sage
1 1/2 tsp. salt
1 tsp. ground black pepper
Onion and Shallot mixture
2 tbsp. unsalted butter; (1/4 stick)
3 lg. onions; (about 2 pounds), thinly sliced
6 oz shallots; (about 6 large), thinly sliced
1 turkey (21- to 22-pound)
1 can low-salt chicken broth; (14 -1/2-ounce) or more
1 tsp. chopped fresh thyme or 1/2 teaspoon; dried
1/2 tsp. chopped fresh sage or 1/4 teaspoon; dried
1 can low-salt chicken broth; (14 -1/2-ounce)
-For the Glaze:
Combine all ingredients in a heavy small saucepan and bring to a
boil. Reduce heat to medium-low and simmer until thickened and
reduced to 1-1/4 cups, about 15-20 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
NOTE: Glaze, herb butter and onion mixture can be prepared 1 day
ahead. Cover separately and chill. Bring herb butter to room
temperature before continuing.
Position rack in lowest third of oven and preheat the oven to 400 F.
Pat the turkey dry with paper towels. Season turkey cavity with salt
Place turkey on rack set in large roasting pan. Slide hand under the
skin of the turkey breast to loosen. Spread half of herb butter over
breasts under the skin.
If stuffing turkey, spoon your stuffing into the 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 the roasting pan. Roast 15
Bring the glaze to a simmer. Remove foil. Brush a 1/2 cup of the
glaze over the turkey. Continue to roast turkey uncovered, until a
meat thermometer inserted into thickest part of thigh registers 170
F., or until juices run clear when thickest part of thigh is pierced
Brush occasionally with glaze and add more broth to pan if liquid
About 40 minutes longer for an un-stuffed turkey or about 1 hour 10
minutes longer for stuffed turkey. Place turkey on platter, tent
with foil. Let stand 30 minutes to rest. Reserve mixture in pan for
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 purée until smooth, adding more
pan juices and chicken broth if necessary to thin sauce to desired
Transfer the 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.