Apricot Glazed Turkey with Herb Butter
This apricot glazed whole roasted turkey, infused with fresh sage butter, will do you and your holiday table proud.
1 cup apricot nectar
1 cup apricot preserves
2 tablespoons fresh gingerroot, peeled and minced
1 tablespoon honey
3/4 cup unsalted butter, softened to room temperature
3 tablespoons chopped fresh sage
1/2 teaspoon salt
1 teaspoon freshly ground black pepper
1 (21-pound) whole turkey, fresh or frozen (thawed)
As needed salt and freshly ground black pepper
32 ounces turkey broth - divided use as needed
1 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh sage
- For Apricot Glaze: Combine apricot nectar, preserves, ginger and honey in a small heavy saucepan and bring to boil. Reduce heat to medium-low and simmer until reduced to 1 1/4 cups, about 15 minutes.
- For Herb Butter: Blend 3/4 cup butter, 3 tablespoons sage, salt and pepper in small bowl. Set aside.
- For Roasted Turkey: Preheat oven to 400°F (205°C).
- Pat turkey dry with paper towels. Season turkey cavity with salt and pepper.
- Place turkey on rack, and set in large shallow roasting pan. Slide fingers under skin of turkey breast to loosen skin.
- Spread half of herb butter over breast under skin. Place remaining herb butter in small saucepan. Stir over low heat until melted. Brush herb butter over outside of turkey. Tie legs together loosely to hold shape of turkey.
- Roast turkey for 1/2 hour. Reduce oven temperature to 325°F (160°C) and continue to roast turkey another 1 1/2 hours, basting occasionally with pan drippings. (Add broth to pan if pan drippings evaporate).
- Bring apricot glaze to simmer. Brush turkey with 1/2 cup glaze; tent turkey with heavy-duty foil. Roast turkey 1 hour.
- Remove foil; roast another 1/2 hour, brushing remaining glaze over turkey. Turkey is done when button head of timer "pops" up and the internal temperature measures 170°F (80°C) in the breast.
- Place turkey on platter, loosely tent with foil. Let stand 1/2 hour before carving.
- Meanwhile, add any remaining turkey broth to pan drippings along with the fresh thyme and sage and heat to boiling, reducing to desired thickness. Season to taste with salt and pepper, as needed. Serve with the turkey.
Makes 30 servings.
Recipe provided courtesy of Volk Enterprises, Inc. and the National Turkey Federation; photo courtesy of Idaho Potato Commission.