Ma Lipo’s Turkey with Apricot Glaze and Roasted Onion–Shallot Gravy

Name: Ma Lipo’s Turkey with Apricot Glaze and Roasted Onion–Shallot Gravy
Prep time: 30 min
Cook time: 4 h 30 min
Total time: 5 h
Yield: 30 servings
Cuisine: American
Ingredients: 1 cup Apricot Nectar; 1 cup Apricot Preserves; 1 tsp Black Pepper; 3 tbsp Dried Sage; 2 tbsp Fresh Ginger; 1 tsp Fresh Thyme; 1 tbsp Honey; 2 cups Reduced-Sodium Chicken Broth; 1.5 tsp Salt; 0.25 tsp Salt & Pepper; 6 oz Shallot; 22 lb Turkey Breast; 0.75 cup Unsalted Butter; 3 whole Yellow Onion

Dinner 🍽️Lunch 🥪 American High-Protein 💪Comfort-Food

This centerpiece bird balances gentle apricot sweetness with aromatic herbs and a buttery finish, creating juicy slices and crackly, lacquered skin. The roasted onion–shallot gravy is deeply caramelized and silky, pairing perfectly with the fruit-kissed Ma Lipo’s Turkey with Apricot Glaze and Roasted Onion–Shallot Gravy. Serve it for a festive holiday dinner or any special gathering where a golden roast takes the spotlight.

Prep30 mins
Cook4 hrs 30 mins
Serves30
DifficultyHard

Ma Lipo’s Turkey with Apricot Glaze and Roasted Onion–Shallot Gravy

1

In a small saucepan, combine the apricot nectar, preserves, ginger, and honey and bring to a boil. Reduce the heat to medium-low and simmer until thickened and reduced to 1-1/4 cups, about 15 minutes.
2

In a small bowl, blend 3/4 cup unsalted butter at room temperature with 3 tablespoons chopped fresh sage, salt, and pepper. Set aside.
3

Melt 2 tablespoons unsalted butter in a large heavy skillet over medium heat. Add the onions and shallots; cook, stirring, until very soft and light brown, about 20 minutes.
4

Position a rack in the lowest third of the oven. Preheat the oven to 400 degrees F (200 degrees C).
5

Season the turkey cavity with salt and pepper. Place the turkey, breast side up, on a rack in a large roasting pan. Slide your hand under the skin of the turkey breast to loosen it. Spread half of the herb butter under the skin over the breast. Rub the remaining herb butter over the outside of the turkey.
6

If stuffing the turkey, spoon the stuffing loosely into the main cavity; it will expand as it cooks. Tie the legs together loosely to help the turkey hold its shape.
7

Roast the turkey for 30 minutes in the preheated oven. Reduce the oven temperature to 325 degrees F (165 degrees C), and continue roasting for 1 hour 30 minutes, basting occasionally with pan drippings. Tent the turkey with aluminum foil and roast 45 minutes longer.
8

Add the onion mixture, 1 cup broth, thyme, and 1/2 teaspoon chopped fresh sage to the roasting pan. Roast for 15 more minutes, then brush 1/2 cup apricot glaze over the turkey. Continue roasting the turkey uncovered, brushing with glaze occasionally. Add more broth to the pan if needed. Bake 40 minutes longer for an unstuffed turkey and 1 hour 10 minutes longer for a stuffed turkey, or until a meat thermometer inserted into the thickest part of the thigh registers 165 degrees F (75 degrees C). Transfer the turkey to a platter and tent with foil. Let rest for 30 minutes. Reserve the mixture in the pan for the gravy.
9

Pour the contents of the roasting pan through a strainer set over a large bowl. Skim the fat from the pan juices with 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 needed to thin the sauce to the desired consistency. Transfer the sauce to a large saucepan and bring to a boil. Cook until the color deepens, skimming off any foam, about 5 minutes. Season with salt and pepper.