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Apricot Herb Glazed Turkey

Apricot Herb Glazed Turkey

Sweet apricot preserves and savory herbs flavor this moist turkey.


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45 min
Prep Time
04 hrs 15 min
Total Time
12
servings

Ingredients

Turkey

1 (11- to 13-pound) turkey, thawed

1 tablespoon salt

1 teaspoon pepper

1/3 cup Land O Lakes® Butter, softened

1/3 cup apricot perserves

2 tablespoons chopped fresh sage

2 tablespoons chopped fresh rosemary

2 carrots, sliced

2 ribs (1 cup) celery, sliced

1 small (1/2 cup) onion, chopped

1/4 cup water

Gravy

2/3 cup all-purpose flour

1/2 teaspoon salt

1/4 teaspoon pepper

4 cups water or chicken broth

How to make

  1. STEP 1

    Heat oven to 325°F.

  2. STEP 2

    Remove neck and giblets from turkey cavities. Rinse turkey and dry with paper towels; place onto work surface. Loosen skin from breast and legs as much as possible. Sprinkle turkey cavity with 1 tablespoon salt and 1 teaspoon pepper.

  3. STEP 3

    Combine butter, preserves, sage and rosemary in food processor bowl fitted with metal blade; process 15 seconds or until finely chopped. Place 1/3 cup into bowl; set aside. Spread remaining butter mixture under turkey skin. Fold wings back under turkey; secure legs.

  4. STEP 4

    Place carrots, celery and onion in even layer in large roasting pan. Place turkey, breast-side up, onto vegetables. Add 1/4 cup water to bottom of roaster.

  5. STEP 5

    Microwave reserved 1/3 cup butter mixture 15 seconds or until melted. Brush butter mixture over turkey.

  6. STEP 6

    Roast turkey, brushing with butter mixture 2 more times, 3-3 1/2 hours or until meat thermometer placed into meat portion of thigh, but not touching bone, reaches at least 165°F. Place aluminum foil tent over turkey breast after 2 hours to prevent over browning.

  7. STEP 7

    Remove turkey from roaster to cutting board. Cover with foil; let stand 15 minutes. Remove vegetables with slotted spoon; discard.

  8. STEP 8

    Add flour, 1/2 teaspoon salt and 1/4 teaspoon pepper to pan drippings in roaster. Cook, stirring constantly with whisk and scraping up browned bits, until mixture bubbles. Stir in 4 cups water. Cook, stirring occasionally, until mixture thickens.

Tip #1

The vegetables will caramelize as the turkey cooks, adding great color and flavor to the gravy. Adding just a little water at first keeps them from burning until the turkey juices start to flow.

Nutrition (1 serving)

460 Calories
7 Fat (g)
230 Cholesterol (mg)
870 Sodium (mg)
13 Carbohydrates (g)
1 Dietary Fiber
79 Protein (g)
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