Apricot-Glazed Turkey with Rich Onion and Shallot Gravy

Recipe Collection: Dinner

Apricot-Glazed Turkey with Rich Onion and Shallot Gravy elevates your festive gatherings with a sweet and tangy apricot glaze that beautifully caramelizes, while the roasted onion and shallot gravy adds a luxurious depth to each bite. Perfect for large celebrations, this turkey is versatile enough to be the star of your holiday table or any special occasion.

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Overview

This Apricot-Glazed Turkey is a show-stopping centerpiece for any festive occasion. The sweet and tangy apricot glaze gives the turkey a beautiful sheen, while the roasted onion and shallot gravy adds depth and richness to every bite. Perfect for a large gathering, this dish is sure to impress your guests with its delightful flavors and stunning presentation.

Diet Type

Non-Vegetarian

Allergies

Dairy

Cuisine

American

Serving Size: 30

Cooking Time: 330 minutes

Ingredients

• 1 Cup apricot nectar
• 1 Cup apricot preserves
• 2 Tablespoons fresh ginger root, minced
• 1 Tablespoon honey
• 0.75 Cup unsalted butter, softened
• 3 Tablespoons fresh sage, minced
• 1.5 Teaspoons salt
• 1 Teaspoon black pepper, ground
• 2 Tablespoons unsalted butter, melted
• 3 Whole onions, sliced
• 6 Ounces shallots, sliced
• 22 Pounds whole turkey
• 2 Cups low-sodium chicken broth
• 1 Teaspoon fresh thyme, minced
• 0.5 Teaspoon dried sage
• 1 Pinch salt, to taste
• 1 Pinch pepper, to taste

Steps

1. Combine apricot nectar, preserves, ginger, and honey in a small saucepan. Bring to a boil, reduce heat to medium-low, and simmer until thickened and reduced to 1-1/4 cups, about 15 minutes.
2. Blend 0.75 cup unsalted butter, 3 tablespoons chopped fresh sage, salt, and pepper in a small bowl. Set aside.
3. Melt 2 tablespoons unsalted butter in a large skillet over medium heat. Add onions and shallots; sauté until very soft and light brown, about 20 minutes.
4. Position rack in the lowest third of the oven. Preheat to 400°F (200°C).
5. Season turkey cavity with salt and pepper. Place turkey, breast side up, on a rack in a large roasting pan. Slide hand under skin of turkey breast to loosen skin. Spread half of the herb butter over breast under skin. Rub remaining herb butter over outside of turkey.
6. If stuffing turkey, spoon stuffing loosely into the main cavity. Tie legs together loosely to hold the shape of the turkey.
7. Roast turkey for 30 minutes in the preheated oven. Reduce oven temperature to 325°F (165°C), and continue roasting for 1 hour 30 minutes, basting occasionally with pan drippings. Tent turkey with aluminum foil; roast 45 minutes longer.
8. Add onion mixture, 1 cup broth, thyme, and 0.5 teaspoon fresh sage to the roasting pan. Roast 15 more minutes before brushing 0.5 cup apricot glaze over turkey. Continue to roast turkey uncovered, brushing occasionally with glaze. Add more broth to the pan if necessary. Bake 40 minutes longer for unstuffed turkey, and 1 hour 10 minutes longer for stuffed turkey, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (75°C). Place turkey on a platter, and tent with foil. Let stand 30 minutes. Reserve mixture in pan for gravy.
9. Pour contents of roasting pan into a strainer set over a large bowl. Skim fat from pan juices using a large spoon. Transfer the onion mixture to a blender. Add 1 cup pan juices, and puree until smooth, adding more pan juices and chicken broth if necessary to thin sauce to desired consistency. Transfer sauce to a large saucepan, and bring to a boil. Cook until color deepens, skimming off any foam, about 5 minutes. Season with salt and pepper.

Enjoy your delicious Apricot-Glazed Turkey with Roasted Onion and Shallot Gravy!