About this recipe:The glaze gives a gorgeous sheen to the bird. This is an impressive roast turkey recipe for an unforgettable Christmas dinner.
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
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Method Prep:30min › Cook:4hr30min › Extra time:30min › Ready in:5hr30min
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.
Blend 175g unsalted butter, 3 tablespoons chopped fresh sage, salt and pepper in small bowl. Set aside.
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.
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.
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.
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.