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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
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Prep Time:
30 minutes
Cook Time:
270 minutes
Total Time:
330 minutes
Transform your bird with a shiny glaze. Elevate your menu with wild mushroom stuffing, cranberry sauce with raspberry vinegar, sweet potato mash, rutabaga and parsnip casserole, walnut green beans, date and onion relish, pear chutney, and delicious pumpkin and butterscotch pies. Sub dried sage for fresh if needed.
Ingredients:
  • 1 cup apricot nectar
  • 1 cup apricot preserves
  • 2 tablespoons minced fresh ginger root
  • 1 tablespoon honey
  • 0.75 cup unsalted butter, softened
  • 3 tablespoons chopped fresh sage
  • 1.5 teaspoons salt
  • 2 tablespoons unsalted butter
  • 3 onions, thinly sliced
  • 6 ounces thinly sliced shallots
  • 22 pounds whole turkey
  • 2 cups low-sodium chicken broth
  • 1 teaspoon chopped fresh thyme
  • 0.5 teaspoon dried sage
  • salt and pepper to taste
Instructions:
  • In a small saucepan, mix apricot nectar, preserves, ginger, and honey, then bring to a boil. Reduce heat and simmer until the mixture thickens and reduces to 1-1/4 cups, approximately 15 minutes.
  • In a small bowl, combine 3/4 cup of unsalted butter at room temperature, 3 tablespoons of chopped fresh sage, salt, and pepper. Set the mixture aside.
  • In a large heavy skillet over medium heat, melt 2 tablespoons of indulgent unsalted butter. Add onions and shallots, and saute gently until irresistibly soft and lightly browned, approximately 20 minutes.
  • Preheat your oven to 400°F (200°C), positioning the rack in the lowest third of the oven.
  • Season the turkey cavity generously with salt and pepper. Lay the turkey, breast side up, on a rack in a large roasting pan. Gently loosen the skin on the turkey breast using your hand. Spread half of the herb butter underneath the skin. Rub the rest of the herb butter all over the outside of the turkey.
  • Gently fill the main cavity of the turkey with stuffing, allowing room for expansion while cooking. Secure the turkey's shape by loosely tying the legs together.
  • Roast the turkey in a preheated oven for 30 minutes. Lower the oven temperature to 325 degrees F (165 degrees C) and continue roasting for 1 hour and 30 minutes, basting occasionally with pan drippings. Cover the turkey loosely with aluminum foil and roast for an additional 45 minutes.
  • Combine the onion mixture, 1 cup broth, thyme, and 1/2 teaspoon chopped fresh sage in the roasting pan. Roast for 15 minutes more, then brush 1/2 cup apricot glaze over the turkey. Continue to roast the turkey uncovered, basting occasionally with the glaze. Add more broth to the pan if needed. Bake for an additional 40 minutes for unstuffed turkey, or 1 hour and 10 minutes for stuffed turkey until the meat thermometer reads 165 degrees F (75 degrees C) when inserted into the thickest part of the thigh. Transfer the turkey to a platter, cover loosely with foil, and let it rest for 30 minutes. Keep the mixture in the pan for making gravy.
  • Strain the contents of the roasting pan into a large bowl. Remove fat from the pan juices with a spoon. Blend the onion mixture in a blender with 1 cup of pan juices until smooth. Add more pan juices and chicken broth as needed to reach desired consistency. Transfer sauce to a saucepan, bring to a boil, and cook for about 5 minutes to deepen the color while skimming off any foam. Season with salt and pepper.

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