Apricot Herb Glazed Turkey
Preparation: 45 min.
Cooking: 210 min.
Total: 255 min.
- 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.