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Ma Lipo's Apricot-Glazed Turkey with Roasted Onion and Shallot Gravy

Ma Lipo's Apricot-Glazed Turkey with Roasted Onion and Shallot Gravy

  • Prep

    30 m
  • Cook

    4 h 30 m
  • Ready In

    5 h 30 m
Christine L.

Christine L.

The glaze gives a wonderful sheen to the bird. If fresh sage is unavailable use 1/4 teaspoon dried sage. Glaze, herb butter, and onion mixture can be prepared 1 day ahead. Cover separately and chill. Bring herb butter to room temperature before using. Great additions to the menu are wild mushroom stuffing, cranberry sauce with raspberry vinegar, mashed sweet potatoes, rutabaga and parsnip casserole, green beans with walnuts, date and onion relish, pear chutney, and of course, pumpkin pie and butterscotch pie.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 30 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 591 kcal
  • 30%
  • Fat:
  • 28.8 g
  • 44%
  • Carbs:
  • 10.9g
  • 4%
  • Protein:
  • 68.2 g
  • 136%
  • Cholesterol:
  • 211 mg
  • 70%
  • Sodium:
  • 301 mg
  • 12%

Based on a 2,000 calorie diet

Directions

  1. Combine apricot nectar, preserves, ginger, and honey in a 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.
  2. Blend 3/4 cup unsalted butter at room temperature, 3 tablespoons chopped fresh sage, salt, and pepper in small bowl. Set aside.
  3. Melt 2 tablespoons unsalted butter in a large heavy skillet over medium heat. Add onions and shallots; saute until very soft and light brown, about 20 minutes.
  4. Position rack in lowest third of oven. Preheat to 400 degrees F (200 degrees C).
  5. Season turkey cavity with salt and pepper. Place turkey, breast side up, on a rack in a large roasting pan. Slide hand under skin of turkey breast to loosen skin. Spread half of herb butter over breast under skin. Rub remaining herb butter over outside of turkey.
  6. If stuffing turkey, spoon stuffing loosely into main cavity; it will expand as it cooks. Tie legs together loosely to hold shape of turkey.
  7. Roast turkey for 30 minutes in the preheated oven. Reduce oven temperature to 325 degrees F (165 degrees C), and continue roasting 1 hour 30 minutes, basting occasionally with pan drippings. Tent turkey with aluminum foil; roast 45 minutes longer.
  8. Add onion mixture, 1 cup broth, thyme, and 1/2 teaspoon chopped fresh sage to the roasting pan. Roast 15 more minutes before brushing 1/2 cup apricot glaze over turkey. Continue to roast turkey uncovered, brushing occasionally with glaze. Add more broth to the pan if necessary. 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). Place turkey on a platter, and tent with foil. Let stand 30 minutes. Reserve mixture in pan for gravy.
  9. Pour contents of roasting pan into a strainer set over a large bowl. Skim fat from pan juices using a large spoon. Transfer the onion mixture to a blender. Add 1 cup pan juices, and puree until smooth, adding more pan juices and chicken broth if necessary to thin sauce to desired consistency. Transfer sauce to a large saucepan, and bring to a boil. Cook until color deepens, skimming off any foam, about 5 minutes. Season with salt and pepper.
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Reviews

MOLLYBEICH
18

MOLLYBEICH

10/22/2003

I hardly ever cook, so when it was my turn to host thanksgiving dinner, I went looking for a recipe and instructions. This recipe sounded wonderful--and it turned out fabulous. The turkey came out a gorgeous glossy dark caramel color. We put it on a white platter and placed curley endive and green leaf lettuce around the edges, then dropped fresh whole cranberries here and there. It looked like a magazine picture, tasted delicious, and everyone was very impressed with me, thank you very much!!

Amber
17

Amber

11/6/2007

i've made this recipe 6 times(including my 1st turkey day. Make sure to whip out your meat thermometer for the 22 lbs bird! The glaze and the gravy are excellent, lthere will be none left! Try using homemade jam as an ingredient for the glaze. I use mexican canned nectar for the glaze as well, cheap and tasty.

TAMBLAIR
12

TAMBLAIR

7/1/2003

Not a Big Hit at my house. I am glad that I tried this before Thanksgiving. Maybe we are just old fashion. I will use the butter rub again, the meat was very moist. The kids and my husband hated the glaze, they thought it was to sweet. The kids wouldn't even try the onion gravy even after they couldn't see the onions. Both my husband and I didn't care for the gravy either.

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