Apricot-Glazed Herb-Infused Turkey with Savory Onion and Shallot Gravy
Experience a Thanksgiving delight with this Apricot-Glazed Herb-Infused Turkey, a recipe lovingly perfected over the past five years. The savory interplay of apricot nectar and preserves creates a luscious glaze, enhancing the turkey's natural juiciness and tenderness. Elevate your holiday meal with an accompanying rich onion and shallot gravy that adds depth to every slice. This impressive centerpiece is not only stunning to behold but also guarantees to impress your family and friends with its unique flavor profile, making it a cherished tradition on your holiday table.
12
Servings
N/A
Calories
17
Ingredients
Ingredients
apricot nectar
1 cup (none)
apricot preserves
1 cup (none)
fresh ginger
2 tablespoons (minced, peeled)
honey
1 tablespoon (none)
unsalted butter
3/4 cup (divided into portions for herb butter and brushing)
fresh thyme
3 tablespoons (chopped)
fresh sage
3 tablespoons (chopped)
salt
1 1/2 teaspoons (none)
ground black pepper
1 teaspoon (none)
unsalted butter
2 tablespoons (for sautéing onion and shallots)
onions
3 large (thinly sliced (about 2 pounds))
shallots
6 ounces (thinly sliced (about 6 large))
turkey
21-22 lbs (none)
low sodium chicken broth
1 (14 1/2 ounce) can (about)
fresh thyme
1 teaspoon (chopped)
fresh sage
1/2 teaspoon (chopped)
low sodium chicken broth
1 (14 1/2 ounce) can (about)
Instructions
1
Begin by preparing the glaze. In a small saucepan, combine apricot nectar, apricot preserves, minced ginger, and honey. Bring to a boil over medium heat, then reduce to medium-low and let simmer until thickened, approximately 15 minutes, or until reduced to about 1 1/4 cups.
2
For the herb butter, mix together 3/4 cup of softened butter, chopped fresh thyme, chopped fresh sage, 1 1/2 teaspoons salt, and 1 teaspoon ground black pepper in a small bowl. Blend thoroughly and set aside.
3
To prepare the onion and shallot mixture, melt 2 tablespoons of butter in a large skillet over medium heat. Add the thinly sliced onions and shallots, sautéing until they become very soft and light brown, about 20 minutes. Once done, set aside and allow to cool before storing in the refrigerator.
4
Preheat your oven to 400°F (200°C) with the rack positioned in the lowest third of the oven.
5
Carefully pat the turkey dry with paper towels and season the cavity with salt and pepper. Place the turkey breast-side up on a rack in a large roasting pan.
6
Gently slide your hand under the skin of the turkey breast to loosen it without tearing. Spread half of the prepared herb butter under the skin directly onto the meat. If desired, stuff the turkey cavity with stuffing.
7
Melt the remaining herb butter in a small saucepan over low heat. Use a brush to coat the outside of the turkey with melted herb butter. Season the skin generously with additional salt and pepper and tie the legs together loosely.
8
Roast the turkey in the preheated oven for 30 minutes at 400°F, then reduce the temperature to 325°F (165°C) and continue roasting for 1 hour and 30 minutes, basting occasionally with the pan drippings.
9
After 1 hour and 30 minutes, tent the turkey loosely with aluminum foil and continue roasting for another 45 minutes.
10
At this point, add the chilled onion and shallot mixture, 1 can of chicken broth, and the additional thyme and sage to the roasting pan. Roast for another 15 minutes.
11
Bring the apricot glaze to a simmer on the stovetop; brush 1/2 cup of this glaze over the turkey. Continue roasting uncovered until the internal temperature reaches 180°F (82°C) in the thickest part of the thigh or until juices run clear when pierced with a skewer. This should take an additional 40 minutes for an unstuffed turkey, or approximately 1 hour and 10 minutes longer for a stuffed turkey.
12
Once done, carefully transfer the turkey to a serving platter, tent with foil, and let it rest for 30 minutes before carving.
13
For the gravy, strain the pan contents into a large bowl using a fine-mesh strainer. Allow the fat to separate from the juices. Transfer the onion mixture to a blender, add 1 cup of the reserved pan juices, and blend until smooth, thinning with additional broth if needed. Pour this sauce into a saucepan, bring to a boil, and cook for about 5 minutes, skimming off any foam. Adjust seasoning with salt and pepper to taste.
14
Serve slices of turkey alongside the rich onion and shallot gravy.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is called Apricot-Glazed Herb-Infused Turkey with Savory Onion and Shallot Gravy.
What ingredients are in the apricot glaze?
The glaze consists of apricot nectar, apricot preserves, minced ginger, and honey.
How long should the glaze be simmered?
Simmer the glaze over medium-low heat for approximately 15 minutes or until it reduces to about 1 1/4 cups.
What herbs are used in the herb butter?
The herb butter uses chopped fresh thyme and fresh sage mixed with softened butter, salt, and black pepper.
How do I prepare the onions and shallots for the gravy?
Sauté thinly sliced onions and shallots in butter for about 20 minutes until they are very soft and light brown.
What is the initial oven temperature for roasting?
The oven should be preheated to 400 degrees Fahrenheit (200 degrees Celsius).
Where should the oven rack be positioned?
The rack should be positioned in the lowest third of the oven.
How do I prepare the turkey for roasting?
Pat the turkey dry with paper towels, season the cavity with salt and pepper, and place it breast-side up on a roasting rack.
How is the herb butter applied to the turkey?
Spread half of the herb butter under the skin directly onto the breast meat and brush the remaining melted butter over the outside skin.
How long is the turkey roasted at 400 degrees?
Roast the turkey at 400 degrees Fahrenheit for the first 30 minutes.
What is the secondary roasting temperature?
After the initial 30 minutes, reduce the temperature to 325 degrees Fahrenheit (165 degrees Celsius).
When should I tent the turkey with foil?
Tent the turkey loosely with aluminum foil after it has roasted at 325 degrees for 1 hour and 30 minutes.
When do I add the onion and shallot mixture to the pan?
Add the mixture to the roasting pan 45 minutes after tenting the turkey with foil.
What else is added to the roasting pan with the onions?
One can of chicken broth and additional fresh thyme and sage are added along with the onions.
When do I apply the apricot glaze to the turkey?
Brush 1/2 cup of the simmered apricot glaze over the turkey after the onions have roasted in the pan for 15 minutes.
What is the target internal temperature for the turkey?
The turkey is done when the internal temperature reaches 180 degrees Fahrenheit (82 degrees Celsius).
Where should the meat thermometer be inserted?
Insert the thermometer into the thickest part of the turkey thigh.
How long does an unstuffed turkey take to finish after glazing?
An unstuffed turkey typically takes an additional 40 minutes to reach temperature after the glaze is applied.
How long does a stuffed turkey take to finish after glazing?
A stuffed turkey takes approximately 1 hour and 10 minutes longer after the glaze is applied.
How long should the turkey rest before carving?
The turkey should rest on a serving platter, tented with foil, for 30 minutes.
How is the savory onion and shallot gravy prepared?
Strain the pan juices, blend the onion mixture with 1 cup of the juices until smooth, and boil in a saucepan for 5 minutes.
How many servings does this recipe provide?
This recipe is designed to provide 12 servings.
What size turkey is recommended for this recipe?
A turkey weighing between 21 and 22 pounds is recommended.
Should I use fresh or ground ginger for the glaze?
The recipe calls for 2 tablespoons of minced, peeled fresh ginger.
What type of broth is used in this recipe?
Low sodium chicken broth is used for both the roasting pan and the gravy.
What should I do if the gravy is too thick?
You can thin the gravy by adding additional chicken broth during the blending process.
Can I store the onion and shallot mixture ahead of time?
Yes, the mixture can be sautéed in advance and stored in the refrigerator until needed.
What is the purpose of resting the turkey?
Resting allows the juices to redistribute, ensuring the meat is tender and juicy when carved.
Do I need to tie the turkey legs?
Yes, the instructions recommend tying the legs together loosely before roasting.
Is this recipe suitable for Thanksgiving?
Yes, it is described as a Thanksgiving delight and an impressive centerpiece for holiday tables.