Apricot Glazed Turkey

Apricot Glazed Turkey

Print Friendly


Don’t let anyone tell you turkey is boring! Spreading the margarine and herbs under the skin covering the breast and over the outside of the whole turkey adds incredible flavor. The apricot-ginger glaze gives the skin a sticky crisp texture and mouthwatering taste. Tenting the turkey mid roasting helps it retain its moisture so that the results are finger licking good. I’ve made this recipe using large turkeys and small ones and the results are always praise worthy. Don’t ignore the remaining turkey frame. Be sure to try my Turkey Soup!

Prep time: 30 minutes

Note: Tie the turkey legs together with butcher twine for a more perfect presentation. You can also tie the wings in place.

Apricot Glazed Turkey

By Gloria Kobrin Published: November 30, 2014

  • Yield:

  • 18 Servings

Ingredients

  • 20 pound turkey cleaned
  • 1 cup Non-dairy Margarine softened
  • 2 tablespoons dried thyme
  • 2 small bunches Fresh Sage
  • 1 small bunch Fresh Thyme
  • 1 cup apricot nectar
  • 1 cup apricot preserves
  • 1 tablespoon honey
  • 4 inches Fresh Ginger root peeled and minced
  • 6 cups Fresh/Boxed Low Salt Chicken Broth
  • 1/2 cup flour

Equipment

  • 1 large roasting pan if using foil pans-double them
  • 1 non-stick turkey rack
  • 1 small mixing bowl
  • 1 baster
  • heavy duty foil
  • 1 large pastry brush
  • 1 meat thermometer
  • 1 fine strainer
  • 1 large saucepan

Directions

  1. Adjust racks in your oven to make room for turkey. Preheat oven to: 400° F. Place rack inside roasting pan. Rinse off turkey inside and out, pat dry and place on rack-breast up.
  2. Chop leaves from one bunch of sage. Discard stems. Mix sage leaves and dried thyme with soft margarine. Place your hands (I wear plastic gloves for this) underneath the skin on the breast and push through the membrane on both sides. Then, take small amounts of the herbed margarine and place it under the skin. Go as far back as you can. Press down on top of the skin to flatten out the margarine. Do this on both sides of the breast until it looks pretty much filled. I use a little more than half the margarine in the bowl. Take the rest of the herbed margarine and spread it over the top of the turkey-including the wings and legs. It won't be even when you do it; but it will spread out as it roasts. Place a small bunch of fresh thyme and remaining bunch of sage and insert them into the turkey's cavity-leaves first. Place turkey in oven. Roast for 30 minutes. While turkey is beginning to roast, place minced ginger, nectar, preserves, and honey in saucepan and melt over low heat. (you can use a microwave as well for this step) Reduce oven to 325° F. Roast 90 minutes more-basting every 20 minutes. After 90 minutes, pull out oven rack slightly, and tent turkey with foil. Roast 60 minutes longer and remove foil.
  3. After removing foil, brush glaze generously over entire turkey. Roast 1-2 hours longer brushing turkey with glaze every 15 minutes. Turkey is done when meat thermometer reads 180° F. and juices run clear. When you grab the legs with a pot holder or paper towel, they should shake easily in their sockets. Remove turkey from oven and cool slightly. Carefully remove turkey from rack and place on platter or cutting board. Save pan drippings. Tent turkey with foil until serving or carving time. Ideally, your turkey should rest 20-30 minutes before carving; so the juices settle in the bird. it will also be easier to carve. Enjoy!

Leave a Comment

Your email address will not be published. Required fields are marked *

*