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Apricot-Glazed Turkey with Roasted Onion and Shallot Gravy Recipe

Apricot-Glazed Turkey with Roasted Onion and Shallot Gravy Recipe

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Apricot-Glazed Turkey with Roasted Onion and Shallot Gravy

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Ingredients

Count

Nutrition

1144

Calories

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Ingredients:

Serving

1 cup apricot nectar
1 cup apricot preserves
2 tbsp minced peeled fresh ginger
1 tbsp honey
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3 tbsp chopped fresh thyme or 1 tbsp dried
3 tbsp chopped fresh sage
1 1/2 tsp salt
1 tsp ground black pepper
2 tbsp (1/4 stick) unsalted butter
3 large onions (about 2 lb), thinly sliced
6 oz shallots (about 6 large), thinly sliced
1 21- to 22-lb turkey
1 14 1/2- oz can (or more) low-salt chicken broth
1 tsp chopped fresh thyme or 1/2 tsp dried
1/2 tsp chopped fresh sage or 1/4 tsp dried
1 14 1/2- oz can (about) low-salt chicken broth

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 sauté 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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1144.34 Kcal (4791 kJ)
Calories from fat	485.1 Kcal
		% Daily Value*
Total Fat	53.9g	83%
Cholesterol	491.37mg	164%
Sodium	1053.38mg	44%
Potassium	1662.89mg	35%
Total Carbs	29.19g	10%
Sugars	18.73g	75%
Dietary Fiber	2.83g	11%
Protein	139.91g	280%
Vitamin C	15.4mg	26%
Vitamin A	0.2mg	6%
Iron	7.6mg	42%
Calcium	119.9mg	12%

Amount Per 100 g
Calories	140.73 Kcal (589 kJ)
Calories from fat	59.66 Kcal
		% Daily Value*
Total Fat	6.63g	83%
Cholesterol	60.43mg	164%
Sodium	129.54mg	44%
Potassium	204.5mg	35%
Total Carbs	3.59g	10%
Sugars	2.3g	75%
Dietary Fiber	0.35g	11%
Protein	17.21g	280%
Vitamin C	1.9mg	26%
Iron	0.9mg	42%
Calcium	14.7mg	12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.