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
13 cup Land O Lakes® Butter, softened
13 cup apricot perserves
2 tablespoons chopped fresh sage
2 tablespoons chopped fresh rosemary
2 carrots, sliced
2 ribs (1 cup) celery, sliced
1 small (12 cup) onion, chopped
14 cup water
Gravy
23 cup all-purpose flour
12 teaspoon salt
14 teaspoon pepper
4 cups water or chicken broth
How to make
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STEP 1
Heat oven to 325°F.
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STEP 2
Remove neck and giblets from turkey cavities. Pat turkey 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.
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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.
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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.
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STEP 5
Microwave reserved 1/3 cup butter mixture 15 seconds or until melted. Brush butter mixture over turkey.
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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.
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STEP 7
Remove turkey from roaster to cutting board. Cover with foil; let stand 15 minutes. Remove vegetables with slotted spoon; discard.
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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.
460 Calories
7 Fat (g)
230 Cholesterol (mg)
870 Sodium (mg)
13 Carbohydrates (g)
1 Dietary Fiber
79 Protein (g)
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