Apricot Herb Glazed Turkey

Preparation:  45 min. Cooking: 210 min. Total: 255 min.
Recipe photo
  • 1 turkeys
  • 1 Quart water , or chicken stock (for gravy)*
  • 1/2 tsp salt (for gravy)*
  • 4 Tbsp butter , softened
  • 2 3/4 Fl Oz apricot preserves
  • 2 Tbsp chopped fresh sage
  • 2 Tbsp chopped fresh rosemary
  • 2 carrots , sliced
  • 2 celery stalks , sliced
  • 1 small onions , chopped
  • 3/4 Cup all purpose flour (for gravy)*
  • 1/4 tsp black pepper (for gravy)*
Heat oven to 325 ℉

Remove neck and giblets from turkey cavities. Rinse turkey and dry with paper towels; place onto work surface. Loosen skin from breast and legs as much as possible. Sprinkle turkey cavity with 1 normal Tbsp salt and 1 normal tsp pepper.

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

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

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

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 ℉. Place aluminum foil tent over turkey breast after 2 hours to prevent over browning.

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

Add flour, 1/2 normal tsp salt and 1/4 normal tsp pepper to pan drippings in roaster. Cook, stirring constantly with whisk and scraping up browned bits, until mixture bubbles. Stir in 4 normal cup water. Cook, stirring occasionally, until mixture thickens.
Calories
320 Cal
Fat
12 g
Carbs
13 g
Protein
39 g
Fiber
0.7 g
Sugar
4.7 g
Cholesterol
150 mg
Sodium
230 mg


Nutrients

Fiber     0.7 g
Fat     12 g
Sugar     4.7 g
Carbs     13 g
Protein     39 g
Calories     320 Cal

Fats

Fat, Poly     2.1 g
Fat, Mono     3.7 g
Fat, Sat     4.7 g
Fat, Trans     0 g
Fat, Percent     33 %

Vitamins

Vitamin, K     5 mcg     4.1 %
Vitamin, A     1500 IU     50 %
Vitamin, B12     0.5 mcg     21 %
Niacin     7.2 mg     45 %
Riboflavin     0.3 mg     23 %
Vitamin, C     2 mg     2.2 %
Vitamin, D     2.7 IU     0.5 %
Vitamin, B6     0.6 mg     37 %
Vitamin, E     0.7 mg     4.7 %
Panto, Acid     1.3 mg     26 %
Choline     97 mg     18 %
Thiamin     0.1 mg     11 %

Minerals

Calcium     44 mcg     4.4 %
Phosphorus     280 mg     40 %
Magnesium     39 mg     9.3 %
Copper     0.2 mcg     26 %
Fluoride     88 mcg     2200 %
Zinc     4 mg     36 %
Cholesterol     150 mg     1.3 %
Sodium     230 mg     15 %
Selenium     49 mcg     88 %
Manganese     0.1 mg     1.7 %
Potassium     400 mg     8.5 %
Iron     3.1 mg     39 %