Apricot Glazed Roast Turkey with Roasted Shallot Gravy

    Apricot Glazed Roast Turkey with Roasted Shallot Gravy

    (78)
    16saves
    5hr30min


    74 people made this

    About this recipe: The glaze gives a gorgeous sheen to the bird. This is an impressive roast turkey recipe for an unforgettable Christmas dinner.

    Ingredients
    Serves: 16 

    • 250ml apricot juice
    • 250g apricot jam or preserve
    • 2 tablespoons minced fresh root ginger
    • 1 tablespoon honey
    • 175g unsalted butter, softened
    • 3 tablespoons chopped fresh sage
    • 1 1/2 teaspoons salt
    • 1 teaspoon ground black pepper
    • 25g unsalted butter
    • 3 onions, thinly sliced
    • 175g thinly sliced shallots
    • 1 large whole turkey
    • 500ml chicken or turkey stock
    • 1 teaspoon chopped fresh thyme
    • 1/2 teaspoon chopped fresh sage
    • 500ml chicken or turkey stock
    • salt and freshly ground black pepper to taste

    Method
    Prep:30min  ›  Cook:4hr30min  ›  Extra time:30min  ›  Ready in:5hr30min 

    1. Combine apricot juice, jam, ginger and honey in a small saucepan and bring to the boil. Reduce heat to medium-low, and simmer until thickened and reduced to approximately 300ml, about 15 minutes.
    2. Blend 175g unsalted butter, 3 tablespoons chopped fresh sage, salt and pepper in small bowl. Set aside.
    3. Melt 25g unsalted butter in a large heavy frying pan over medium heat. Add onions and shallots; saute until very soft and light brown, about 20 minutes.
    4. Position rack in lowest third of oven. Preheat to 200 C / Gas mark 6. Season turkey cavity with salt and pepper. Place turkey, breast side up, on a rack in a large roasting tin. Slide hand under skin of turkey breast to loosen skin. Spread half of herb butter over breast under skin. Rub remaining herb butter over outside of turkey. Tie legs together loosely to hold shape of turkey.
    5. Roast turkey for 30 minutes in the preheated oven. Reduce oven temperature to 170 C / Gas mark 3, and continue roasting 1 hour 30 minutes, basting occasionally with pan juices. Tent turkey with aluminium foil; roast 45 minutes longer. Add onion mixture, 250ml stock, thyme and 1/2 teaspoon chopped fresh sage to the roasting tin. Roast 15 more minutes before brushing 125ml apricot glaze over turkey. Continue to roast turkey uncovered, brushing occasionally with glaze. Add more stock to the tin if necessary. Bake 40 minutes longer for unstuffed turkey, and 1 hour 10 minutes longer for stuffed turkey, or until meat thermometer inserted into thickest part of thigh registers 74 degrees C. Place turkey on a platter, and tent with foil. Let stand 30 minutes at room temperature. Reserve mixture in tin for gravy.
    6. Pour contents of roasting tin into a strainer set over a large bowl. Skim fat from juices using a large spoon. Transfer the onion mixture to a blender. Add 250ml pan juices, and puree until smooth, adding more pan juices and stock if necessary to thin sauce to desired consistency. Transfer sauce to a large saucepan, and bring to the boil. Cook until colour deepens, skimming off any foam, about 5 minutes. Season with salt and pepper.

    Turkey tips

    For fail-safe tips and turkey cooking times see our guide to cooking turkey. Also don't forget our turkey gravy recipes.

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    Reviews & ratings
    Average global rating:
    (78)

    Reviews in English (77)

    by
    18

    i've made this recipe 6 times(including my 1st turkey day. Make sure to whip out your meat thermometer for the 22 lbs bird! The glaze and the gravy are excellent, lthere will be none left! Try using homemade jam as an ingredient for the glaze. I use mexican canned nectar for the glaze as well, cheap and tasty.  -  21 Nov 2003  (Review from Allrecipes US | Canada)

    by
    18

    I hardly ever cook, so when it was my turn to host thanksgiving dinner, I went looking for a recipe and instructions. This recipe sounded wonderful--and it turned out fabulous. The turkey came out a gorgeous glossy dark caramel color. We put it on a white platter and placed curley endive and green leaf lettuce around the edges, then dropped fresh whole cranberries here and there. It looked like a magazine picture, tasted delicious, and everyone was very impressed with me, thank you very much!!  -  05 Jul 2002  (Review from Allrecipes US | Canada)

    by
    13

    Not a Big Hit at my house. I am glad that I tried this before Thanksgiving. Maybe we are just old fashion. I will use the butter rub again, the meat was very moist. The kids and my husband hated the glaze, they thought it was to sweet. The kids wouldn't even try the onion gravy even after they couldn't see the onions. Both my husband and I didn't care for the gravy either.  -  13 Nov 2002  (Review from Allrecipes US | Canada)

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