Apricot Herb Glazed Turkey
Apricot Herb Glazed Turkey Image

Apricot Herb Glazed Turkey

Sweet apricot preserves and savory herbs flavor this moist turkey.

12
servings
45 min
PREP TIME
04 hrs 15 min
TOTAL TIME

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

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

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  November 15, 2014

Loved it

— says Melissa
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