Apricot Herb Glazed Turkey

Name: Apricot Herb Glazed Turkey
Prep time: 45 min
Total time: 4 h 15 min
Yield: 12 servings
Ingredients: Turkey; 1 (11- to 13-pound) turkey, thawed; 1 tablespoon salt; 1 teaspoon pepper; 1/3 cup Land O Lakes® Butter softened; 1/3 cup apricot perserves; 2 tablespoons chopped fresh sage; 2 tablespoons chopped fresh rosemary; 2 carrots, sliced; 2 ribs (1 cup) celery, sliced; 1 small (1/2 cup) onion, chopped; 1/4 cup water; Gravy; 2/3 cup all-purpose flour; 1/2 teaspoon salt; 1/4 teaspoon pepper; 4 cups water or chicken broth

Sweet apricot preserves and savory herbs flavor this moist turkey.

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45 min

Prep Time

04 hrs 15 min

Total Time

servings

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Ingredients

Turkey

1 (11- to 13-pound) turkey, thawed

1 tablespoon salt

1 teaspoon pepper

¹/₃ cup Land O Lakes® Butter, softened

¹/₃ cup apricot perserves

2 tablespoons chopped fresh sage

2 tablespoons chopped fresh rosemary

2 carrots, sliced

2 ribs (1 cup) celery, sliced

1 small (¹/₂ cup) onion, chopped

¹/₄ cup water

Gravy

²/₃ cup all-purpose flour

¹/₂ teaspoon salt

¹/₄ teaspoon pepper

4 cups water or chicken broth

How to make

STEP 1

Heat oven to 325°F.
STEP 2

Remove neck and giblets from turkey cavities. Pat turkey dry with paper towels; place onto work surface. Loosen skin from breast and legs as much as possible. Sprinkle turkey cavity with 1 tablespoon salt and 1 teaspoon pepper.
STEP 3

Combine butter, preserves, sage and rosemary in food processor bowl fitted with metal blade; process 15 seconds or until finely chopped. Place 1/3 cup into bowl; set aside. Spread remaining butter mixture under turkey skin. Fold wings back under turkey; secure legs.
STEP 4

Place carrots, celery and onion in even layer in large roasting pan. Place turkey, breast-side up, onto vegetables. Add 1/4 cup water to bottom of roaster.
STEP 5

Microwave reserved 1/3 cup butter mixture 15 seconds or until melted. Brush butter mixture over turkey.
STEP 6

Roast turkey, brushing with butter mixture 2 more times, 3-3 1/2 hours or until meat thermometer placed into meat portion of thigh, but not touching bone, reaches at least 165°F. Place aluminum foil tent over turkey breast after 2 hours to prevent over browning.
STEP 7

Remove turkey from roaster to cutting board. Cover with foil; let stand 15 minutes. Remove vegetables with slotted spoon; discard.
STEP 8

Add flour, 1/2 teaspoon salt and 1/4 teaspoon pepper to pan drippings in roaster. Cook, stirring constantly with whisk and scraping up browned bits, until mixture bubbles. Stir in 4 cups water. Cook, stirring occasionally, until mixture thickens.

Tip #1

The vegetables will caramelize as the turkey cooks, adding great color and flavor to the gravy. Adding just a little water at first keeps them from burning until the turkey juices start to flow.

460 Calories

7 Fat (g)

230 Cholesterol (mg)

870 Sodium (mg)

13 Carbohydrates (g)

1 Dietary Fiber

79 Protein (g)

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