Apricot-Glazed Turkey with Roasted Onion and Shallot Gravy
"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."
PREP TIME 30 Min
COOK TIME 4 Hrs 30 Min
READY IN 5 Hrs 30 Min
SERVINGS & SCALING
Original recipe yield: 16 servings
INGREDIENTS
1 cup apricot nectar
1 cup apricot preserves
2 tablespoons minced fresh ginger root
1 tablespoon honey
3/4 cup unsalted butter, softened
3 tablespoons chopped fresh sage
1 1/2 teaspoons salt
1 teaspoon ground black pepper
22 pounds whole turkey
2 cups low-sodium chicken broth
1 teaspoon chopped fresh thyme
1/2 teaspoon dried sage
2 cups low-sodium chicken broth
salt and pepper to taste
DIRECTIONS
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.
Blend 3/4 cup unsalted butter at room temperature, 3 tablespoons chopped fresh sage, salt, and pepper in small bowl. Set aside.
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.
Position rack in lowest third of oven. Preheat to 400 degrees F (200 degrees C). 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. Tie legs together loosely to hold shape of turkey.
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. 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 thickest part of thigh registers 180 degrees F (80 degrees C). Place turkey on a platter, and tent with foil. Let stand 30 minutes. Reserve mixture in pan for gravy.
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.
Did you ever try that with duck? The apricot sauce.
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paxPosted:
Tue Nov 06, 2007 12:24 pm
I have, man I love Peking Duck! Used to get it in Chinatown in NYC. Yummy.
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SavannahStarPosted:
Tue Nov 06, 2007 6:12 pm
pax wrote:
I have, man I love Peking Duck! Used to get it in Chinatown in NYC. Yummy.
Oh you and me both, pax. LOVE IT!!!!!! Haven't had it since I worked in DC. There are so many good Chinese restaurants there. YUM.
I remember having it with plum sauce.
**SuperStar**
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resignedPosted:
Tue Nov 06, 2007 7:48 pm
SavannahStar wrote:
pax wrote:
I have, man I love Peking Duck! Used to get it in Chinatown in NYC. Yummy.
Oh you and me both, pax. LOVE IT!!!!!! Haven't had it since I worked in DC. There are so many good Chinese restaurants there. YUM.
I remember having it with plum sauce.
I've only had it with orange sauce. I can't say I'm crazy for duck. I think it's kind of greasy and I always feel sad for Donald and Daffy. I'm a sentimental wuss at times.
I like Chinese Food though. Pork Bok Choy is my favorite dish (extra sauce please)..... It is getting harder to find a good egg roll anymore, even though there are more Chinese carryouts where I live.
Click your heels together...
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resignedPosted:
Tue Nov 06, 2007 8:05 pm
The Duck (or Turkey) fights back.
Click your heels together...
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tulsadPosted:
Wed Nov 07, 2007 4:32 am
resigned wrote:
I've only had it with orange sauce. I can't say I'm crazy for duck. I think it's kind of greasy and I always feel sad for Donald and Daffy. I'm a sentimental wuss at times.
I like Chinese Food though. Pork Bok Choy is my favorite dish (extra sauce please)..... It is getting harder to find a good egg roll anymore, even though there are more Chinese carryouts where I live.
Have you ever tried spring rolls?
Sparkly Tree
Joined: 19 Aug 2006
Posts: 10139
SavannahStarPosted:
Wed Nov 07, 2007 6:19 am
resigned wrote:
The Duck (or Turkey) fights back.
Talking about duck always reminds me of the Chinese restaurant scene at the end of "The Christmas Story" where those guys at the restaurant chop the head off the duck.
Can't wait to see that movie again (for the gazillionth time) this Christmas.
**SuperStar**
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Posts: 20775
Location: Midnight in the Garden of Good and Evil
KatiePosted:
Wed Nov 07, 2007 6:22 am
I love that movie.
Joined: 25 Mar 2006
Posts: 4961
SavannahStarPosted:
Wed Nov 07, 2007 6:41 am
Katie wrote:
I love that movie.
I never get tired of it! My son has most of the dialogue memorized, LOL!
**SuperStar**
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resignedPosted:
Wed Nov 07, 2007 12:36 pm
one of my favorite scenes............
Click your heels together...
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paxPosted:
Wed Nov 07, 2007 2:02 pm
That's hilarious pat!
"All right, you'll only wear it when Aunt Clara visits."
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paxPosted:
Wed Nov 07, 2007 2:03 pm
SavannahStar wrote:
Katie wrote:
I love that movie.
I never get tired of it! My son has most of the dialogue memorized, LOL!
I've never seen it but have heard it's classic.
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Location: Wish You Were Here
paxPosted:
Wed Nov 07, 2007 2:05 pm
Re: Apricot-Glazed Turkey with Roasted Onion and Shallot Gra
tulsad wrote:
"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."
PREP TIME 30 Min
COOK TIME 4 Hrs 30 Min
READY IN 5 Hrs 30 Min
SERVINGS & SCALING
Original recipe yield: 16 servings
INGREDIENTS
1 cup apricot nectar
1 cup apricot preserves
2 tablespoons minced fresh ginger root
1 tablespoon honey
3/4 cup unsalted butter, softened
3 tablespoons chopped fresh sage
1 1/2 teaspoons salt
1 teaspoon ground black pepper
22 pounds whole turkey
2 cups low-sodium chicken broth
1 teaspoon chopped fresh thyme
1/2 teaspoon dried sage
2 cups low-sodium chicken broth
salt and pepper to taste
DIRECTIONS
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.
Blend 3/4 cup unsalted butter at room temperature, 3 tablespoons chopped fresh sage, salt, and pepper in small bowl. Set aside.
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.
Position rack in lowest third of oven. Preheat to 400 degrees F (200 degrees C). 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. Tie legs together loosely to hold shape of turkey.
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. 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 thickest part of thigh registers 180 degrees F (80 degrees C). Place turkey on a platter, and tent with foil. Let stand 30 minutes. Reserve mixture in pan for gravy.
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.
Helpful variation: if you can't find minced ginger root, substitute a bucket of KFC.
Joined: 23 Mar 2006
Posts: 16020
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tulsadPosted:
Wed Nov 07, 2007 2:10 pm
Re: Apricot-Glazed Turkey with Roasted Onion and Shallot Gra
pax wrote:
tulsad wrote:
"The glaze gives a wonderful sheen to the bird.
Helpful variation: if you can't find minced ginger root, substitute a bucket of KFC.
Well, Betty, you always have the best cooking tips!! Now, would that be what's inside the bucket - or the bucket itself?
Sparkly Tree
Joined: 19 Aug 2006
Posts: 10139
paxPosted:
Wed Nov 07, 2007 2:15 pm
Re: Apricot-Glazed Turkey with Roasted Onion and Shallot Gra
tulsad wrote:
pax wrote:
tulsad wrote:
"The glaze gives a wonderful sheen to the bird.
Helpful variation: if you can't find minced ginger root, substitute a bucket of KFC.
Well, Betty, you always have the best cooking tips!! Now, would that be what's inside the bucket - or the bucket itself?
I'm always striving for self-improvement, thank you! I've changed the recipe to read "may substitute with chicken from fast food restaurant."
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Location: Wish You Were Here
tulsadPosted:
Wed Nov 07, 2007 3:26 pm
Re: Apricot-Glazed Turkey with Roasted Onion and Shallot Gra
pax wrote:
I'm always striving for self-improvement, thank you! I've changed the recipe to read "may substitute with chicken from fast food restaurant."
Morning, Wolfgang.
Sparkly Tree
Joined: 19 Aug 2006
Posts: 10139
SavannahStarPosted:
Wed Nov 07, 2007 8:18 pm
pax wrote:
I've never seen it but have heard it's classic.
OMG pax I don't think I've heard of anyone who hasn't seen it! Really, try to watch it this Christmas! I know at least one channel (forget which one) plays it for 24 hours beginning early Christmas Eve. I guarantee you'll laugh your ass off, it's really got some hysterical moments.
**SuperStar**
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resignedPosted:
Sat Nov 10, 2007 2:27 am
SavannahStar wrote:
OMG pax I don't think I've heard of anyone who hasn't seen it! Really, try to watch it this Christmas! I know at least one channel (forget which one) plays it for 24 hours beginning early Christmas Eve. I guarantee you'll laugh your ass off, it's really got some hysterical moments.
24 Hours of A Christmas Story beginning Christmas Eve at 8/7c
Click your heels together...
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SavannahStarPosted:
Sun Nov 11, 2007 9:05 am
Yay! I can't wait!
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I'm a sentimental wuss at times.
OMG pax I don't think I've heard of anyone who hasn't seen it! 
