This apricot glazed whole roasted turkey,infused with fresh sage butter, will do you and your holidaytable proud.
Recipe: Apricot Glazed Turkeywith Herb Butter
Apricot Glaze: 1 cup apricot nectar 1 cup apricot preserves 2 tablespoons fresh gingerroot, peeled and minced 1 tablespoon honey
Combine apricot nectar, preserves, gingerand honey in a small heavy saucepan and bring to boil. Reduceheat to medium-low and simmer until reduced to 1 1/4 cups, about15 minutes.Herb Butter: 3/4 cup unsalted butter, softened to room temperature 3 tablespoons chopped fresh sage 1/2 teaspoon salt 1 teaspoon freshly ground black pepper
Blend 3/4 cup butter, 3 tablespoons sage,salt and pepper in small bowl. Set aside.Roasted Turkey: 1 (21-pound) whole turkey, fresh or frozen (thawed)As needed salt and freshly ground blackpepper 32 ounces turkey broth – divided use as needed 1 teaspoon chopped fresh thyme 1/2 teaspoon chopped fresh sage
Preheat oven to 400°F (205°C).
Pat turkey dry with paper towels. Seasonturkey cavity with salt and pepper.
Place turkey on rack, and set in largeshallow roasting pan. Slide fingers under skin of turkey breastto loosen skin.
Spread half of herb butter over breastunder skin. Place remaining herb butter in small saucepan. Stirover low heat until melted. Brush herb butter over outside ofturkey. Tie legs together loosely to hold shape of turkey.
Roast turkey for 1/2 hour. Reduce oventemperature to 325°F (160°C) and continue to roast turkeyanother 1 1/2 hours, basting occasionally with pan drippings.(Add broth to pan if pan drippings evaporate).
Bring apricot glaze to simmer. Brush turkeywith 1/2 cup glaze; tent turkey with heavy-duty foil. Roast turkey1 hour.
Remove foil; roast another 1/2 hour, brushingremaining glaze over turkey. Turkey is done when button headof timer “pops” up and the internal temperature measures170°F (80°C) in the breast.
Place turkey on platter, loosely tentwith foil. Let stand 1/2 hour before carving.
Meanwhile, add any remaining turkey brothto pan drippings along with the fresh thyme and sage and heatto boiling, reducing to desired thickness. Season to taste withsalt and pepper, as needed. Serve with the turkey.
Makes 30 servings.
Recipe provided courtesy of Volk Enterprises,Inc. and the National Turkey Federation; photo courtesy of IdahoPotato Commission.
Gordon Ramsay Christmas Cookalong Live 2011 Part 1If the Apricot Glazed Turkeywith Herb Butter recipe was useful and interesting, you can share it with your friends or leave a comment.