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Recipe Name: Apricot-glazed Turkey With Roasted Onion And Shallot Grav Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
1 Cup(s) Apricot nectar
1 Cup(s) Apricot preserves
2 Tablespoon(s) Minced peeled fresh ginger
1 Tablespoon(s) Honey
3/4 Cup(s) Unsalted butter, room
temperature 1
1/2 sticks
3 Tablespoon(s) Chopped fresh thyme or 1
tablespoon dried
3 Tablespoon(s) Chopped fresh sage or 1
Rubbed sage
1 1/2 Teaspoon(s) Salt
1 Teaspoon(s) Ground black pepper
2 Tablespoon(s) Unsalted butter, 1/4 stick
3 Onions, about 2 pounds
thinly sliced
6 Ounce(s) Shallots, about 6 large
turkey
1 Turkey, 21- to 22-pound
1 Low-salt chicken broth, 14
1/2-ounce or
more
1 Teaspoon(s) Chopped fresh thyme or 1/2
teaspoon dried
1/2 Teaspoon(s) Chopped fresh sage or 1/4
1/2-ounce
about
Directions:
For Glaze: Combine all ingredients in heavy small saucepan and bring
to boil. Reduce heat to medium-low and simmer until thickened and
reduced to 1 1/4 cups, about 15 minutes. For Herb Butter: Blend all
ingredients in small bowl. Set aside. For Onion Mixture: Melt butter
in heavy large skillet over medium heat. Add onions and shallots and
saute until very soft and light brown, about 20 minutes. (Glaze, herb
butter and onion mixture can be prepared 1 day ahead. Cover separately
and chill. Bring herb butter to room temperature before continuing.)
For Turkey: Position rack in lowest third of oven and preheat to 400
F. Pat turkey dry with paper towels. Season turkey cavity with salt
and pepper. Place turkey on rack set in large roasting pan. Slide hand
under skin of turkey breast to loosen skin. Spread half of herb butter
over breast under skin. If stuffing turkey, spoon stuffing into main
cavity. Place remaining herb butter in small saucepan. Stir over low
heat until melted. Brush butter over outside of turkey. Tie legs
together loosely to hold shape of turkey. Roast turkey 30 minutes.
Reduce oven temperature to 325 F. Roast turkey 1 hour 30 minutes,
basting occasionally with pan drippings. Tent turkey with heavy-duty
foil; roast 45 minutes longer. Add onion mixture, 1 can broth, thyme
and sage to pan. Roast 15 minutes. Bring glaze to simmer. Brush 1/2
cup glaze over turkey. Continue to roast turkey uncovered until meat
thermometer inserted into thickest part of thigh registers 180 F. or
until juices run clear when thickest part of thigh is pierced with
skewer, brushing occasionally with glaze and adding more broth to pan
if liquid evaporates, about 40 minutes longer for unstuffed turkey
(about 1 hour 10 minutes longer for stuffed turkey). Place turkey on
platter, tent with foil. Let stand 30 minutes. Reserve mixture in pan
for gravy. For Gravy: Pour contents of roasting pan into strainer set
over large bowl. Spoon fat from pan juices in bowl. Transfer onion
mixture in strainer to blender. Add 1 cup pan juices to blender and
puree until smooth, adding more pan juices and chicken broth if
necessary to thin sauce to desired consistency. Transfer sauce to
heavy large saucepan and bring to boil. Cook until color deepens,
skimming off any foam, about 5 minutes. Season with salt and pepper.
Serve turkey with gravy. Serves 16. Bon Appetit November 1994
Converted by MC_Buster. Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2760
Calories From Fat: 1439
Total Fat: 163.8g
Cholesterol: 427.1mg
Sodium: 3694.7mg
Potassium: 2011.1mg
Carbohydrates: 342.8g
Fiber: 21.7g
Sugar: 223.8g
Protein: 15.9g


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