Apricotglazedturkeywithonionandshallotgravy Recipes

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APRICOT-GLAZED TURKEY WITH ROASTED ONION AND SHALLOT GRAVY



Apricot-Glazed Turkey with Roasted Onion and Shallot Gravy image

Categories     Ginger     Herb     Onion     turkey     Roast     Thanksgiving     Apricot     Bon Appétit

Yield Serves 16

Number Of Ingredients 22

Apricot Glaze
1 cup apricot nectar
1 cup apricot preserves
2 tablespoons minced peeled fresh ginger
1 tablespoon honey
Herb Butter
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3 tablespoons chopped fresh thyme or 1 tablespoon dried
3 tablespoons chopped fresh sage or 1 tablespoon dried rubbed sage
1 1/2 teaspoons salt
1 teaspoon ground black pepper
Onion Mixture
2 tablespoons (1/4 stick) unsalted butter
3 large onions (about 2 pounds), thinly sliced
6 ounces shallots (about 6 large), thinly sliced
Turkey
1 21- to 22-pound turkey
1 14 1/2-ounce can (or more) low-salt chicken broth
1 teaspoon chopped fresh thyme or 1/2 teaspoon dried
1/2 teaspoon chopped fresh sage or 1/4 teaspoon dried
Gravy
1 14 1/2-ounce can (about) low-salt chicken broth

Steps:

  • 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.

APRICOT-GLAZED TURKEY WITH ONION AND SHALLOT GRAVY



Apricot-glazed Turkey with Onion and Shallot Gravy image

I first made this 5 years ago and it's become a Thanksgiving staple ever since. The turkey is always very tender and the gravy is to die for.

Provided by Ron Merlin

Categories     Whole Turkey

Time 8h

Yield 12-16 serving(s)

Number Of Ingredients 17

1 cup apricot nectar
1 cup apricot preserves
2 tablespoons minced peeled fresh ginger
1 tablespoon honey
3/4 cup unsalted butter
3 tablespoons chopped fresh thyme or 1 tablespoon dried thyme
3 tablespoons chopped fresh sage or 1 tablespoon dried rubbed sage
1 1/2 teaspoons salt
1 teaspoon ground black pepper
2 tablespoons unsalted butter
3 large onions, thinly sliced (about 2 pounds)
6 ounces shallots, thinly sliced (about 6 large)
21 -22 lbs turkey
1 (14 1/2 ounce) can low sodium chicken broth (or more)
1 teaspoon chopped fresh thyme or 1/2 teaspoon dried thyme
1/2 teaspoon chopped fresh sage or 1/4 teaspoon dried sage
1 (14 1/2 ounce) can low sodium chicken broth (about)

Steps:

  • For Glaze: Combine all ingredients in small saucepan and bring to boil.
  • Reduce heat to medium-low and simmer until thickened and reduce 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 large skillet over medium heat.
  • Add onions and shallots and sauté until very soft and light brown, about 20 minutes.
  • Cover separately and chill.
  • For Turkey: Place 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.

Nutrition Facts : Calories 1511.2, Fat 77.8, SaturatedFat 26.6, Cholesterol 575.9, Sodium 844.3, Carbohydrate 29.1, Fiber 1.2, Sugar 17.6, Protein 164.9

MA LIPO'S APRICOT-GLAZED TURKEY WITH ROASTED ONION AND SHALLOT GRAVY



Ma Lipo's Apricot-Glazed Turkey with Roasted Onion and Shallot Gravy image

The glaze gives a wonderful sheen to the bird. If fresh sage is unavailable use 1/4 teaspoon dried sage. Glaze, herb butter, and onion mixture can be prepared 1 day ahead. Cover separately and chill. Bring herb butter to room temperature before using. Great additions to the menu are wild mushroom stuffing, cranberry sauce with raspberry vinegar, mashed sweet potatoes, rutabaga and parsnip casserole, green beans with walnuts, date and onion relish, pear chutney, and of course, pumpkin pie and butterscotch pie.

Provided by Christine L.

Categories     Meat and Poultry Recipes     Turkey     Whole Turkey Recipes

Time 5h30m

Yield 30

Number Of Ingredients 17

1 cup apricot nectar
1 cup apricot preserves
2 tablespoons minced fresh ginger root
1 tablespoon honey
¾ cup unsalted butter, softened
3 tablespoons chopped fresh sage
1 ½ teaspoons salt
1 teaspoon ground black pepper
2 tablespoons unsalted butter
3 onions, thinly sliced
6 ounces thinly sliced shallots
22 pounds whole turkey
2 cups low-sodium chicken broth
1 teaspoon chopped fresh thyme
½ teaspoon dried sage
2 cups low-sodium chicken broth
salt and pepper to taste

Steps:

  • Combine apricot nectar, preserves, ginger, and honey in a 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.
  • Blend 3/4 cup unsalted butter at room temperature, 3 tablespoons chopped fresh sage, salt, and pepper in small bowl. Set aside.
  • Melt 2 tablespoons unsalted butter in a large heavy skillet 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 400 degrees F (200 degrees C).
  • Season turkey cavity with salt and pepper. Place turkey, breast side up, on a rack in a large roasting pan. 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.
  • If stuffing turkey, spoon stuffing loosely into main cavity; it will expand as it cooks. Tie legs together loosely to hold shape of turkey.
  • Roast turkey for 30 minutes in the preheated oven. Reduce oven temperature to 325 degrees F (165 degrees C), and continue roasting 1 hour 30 minutes, basting occasionally with pan drippings. Tent turkey with aluminum foil; roast 45 minutes longer.
  • Add onion mixture, 1 cup broth, thyme, and 1/2 teaspoon chopped fresh sage to the roasting pan. Roast 15 more minutes before brushing 1/2 cup apricot glaze over turkey. Continue to roast turkey uncovered, brushing occasionally with glaze. Add more broth to the pan if necessary. Bake 40 minutes longer for unstuffed turkey, and 1 hour 10 minutes longer for stuffed turkey, or until meat thermometer inserted into the thickest part of the thigh registers 165 degrees F (75 degrees C). Place turkey on a platter, and tent with foil. Let stand 30 minutes. Reserve mixture in pan for gravy.
  • Pour contents of roasting pan into a strainer set over a large bowl. Skim fat from pan juices using a large spoon. Transfer the onion mixture to a blender. Add 1 cup pan juices, and puree until smooth, adding more pan juices and chicken broth if necessary to thin sauce to desired consistency. Transfer sauce to a large saucepan, and bring to a boil. Cook until color deepens, skimming off any foam, about 5 minutes. Season with salt and pepper.

Nutrition Facts : Calories 590.6 calories, Carbohydrate 10.9 g, Cholesterol 211.3 mg, Fat 28.8 g, Fiber 0.3 g, Protein 68.2 g, SaturatedFat 10.3 g, Sodium 300.8 mg, Sugar 7.1 g

ROAST TURKEY WITH HERB BUTTER AND CARAMELIZED-ONION GRAVY



Roast Turkey With Herb Butter and Caramelized-Onion Gravy image

Wonderful sweet gravy; for those looking for something a bit different than traditional turkey gravy. Or skip the gravy recipe and make the herb butter and use the pan drippings to create your own gravy recipe. Fabulous rub for turkey!

Provided by Cook4_6

Categories     Whole Turkey

Time 5h

Yield 14 serving(s)

Number Of Ingredients 17

1/2 cup butter
4 large onions, thinly sliced
1 1/2 tablespoons chopped fresh rosemary
1 1/2 tablespoons chopped fresh thyme
1 1/2 tablespoons all-purpose flour
1/2 cup balsamic vinegar
3 tablespoons honey
6 tablespoons butter, room temperature
1 1/2 tablespoons chopped fresh thyme
1 tablespoon chopped fresh rosemary
1 (21 -22 lb) whole turkey, neck, heart, and gizzard reserved
1 large onion, quartered
4 1/2 cups about low sodium chicken broth
2 large fresh rosemary sprigs
2 large fresh thyme sprigs
1 bay leaf
3 tablespoons all-purpose flour

Steps:

  • For gravy base:.
  • Melt butter in large pot over medium-high heat.
  • Add onions and sauté until deep brown, about 40 minutes.
  • Mix in rosemary and thyme, then flour; stir 1 minute.
  • Add vinegar and honey; simmer until thickened, about 2 minutes. (Can be made 1 day ahead. Cover; chill.).
  • For turkey:.
  • Mix butter and herbs in small bowl.
  • Rinse turkey inside and out; pat dry.
  • Place on rack set in large roasting pan. Sprinkle inside and out with salt and pepper.
  • Starting at neck end, slide hand between skin and breast meat to loosen skin. Spread 1/4 cup herb butter over breast meat under skin. Rub remaining butter over outside of turkey.
  • Place turkey parts and onion quarters in pan around turkey. (Can be prepared 1 day ahead. Cover and chill.).
  • Set rack at lowest position in oven and preheat to 350°F.
  • If stuffing turkey, spoon stuffing loosely into main cavity and neck cavity.
  • Tuck wing tips under; tie legs together loosely to hold shape. Roast turkey uncovered 1 hour.
  • Tent turkey breast and tops of drumsticks loosely with foil; roast 1 hour longer.
  • Add 1 cup broth, herb sprigs, and bay leaf to drippings in pan. Celsius.
  • ontinue to roast until thermometer inserted into thickest part of thigh registers 175°F, basting with 3/4 cup broth and pan juices every 30 minutes, about 2 hours 30 minutes longer for unstuffed and 3 hours longer for stuffed.
  • Transfer turkey to platter; let stand 30 minutes (internal temperature will increase 5 to 10 degrees).
  • Strain pan juices into 8-cup measuring cup; spoon fat off top.
  • Heat gravy base over medium heat.
  • Whisk in flour, then pan juices. Boil until gravy is reduced to 7 cups, stirring occasionally, about 12 minutes. Season with salt and pepper.
  • Serve turkey with gravy.

Nutrition Facts : Calories 963.7, Fat 52, SaturatedFat 18.7, Cholesterol 369.1, Sodium 452.8, Carbohydrate 13.2, Fiber 1.1, Sugar 7.4, Protein 104.3

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