Apricot-Glazed Turkey with Fresh Herb Gravy

Name: Apricot-Glazed Turkey with Fresh Herb Gravy
Prep time: 4 h
Cook time: 4 h
Total time: 4 h
Yield: 12
Cuisine: Global
Ingredients: 177 milliliters apricot jam; 1 Tbsp canola oil; 59 milliliters all-purpose flour; 1 fresh bay leaf; 6 garlic cloves, crushed; 12 servings Kosher salt and freshly ground pepper; 1 lemon, halved; 2 Tbsps fresh lemon juice; 2 teaspoons grated lemon zest; 2 Tbsps chopped parsley; 4 larges rosemary sprigs; 1 Tbsp finely chopped sage; 2 Tbsps finely chopped sage; 4 larges sage sprigs; 1 teaspoon chopped thyme; 6 larges thyme springs; 7 kilograms fresh turkey; 710 milliliters turkey stock, chicken stock or low-sodium broth; 4 Tbsps unsalted butter

Apricot-Glazed Turkey with Fresh Herb Gravy might be just the main course you are searching for. This recipe covers 36% of your daily requirements of vitamins and minerals. One serving contains 690 calories, 95g of protein, and 30g of fat. This recipe serves 12. A mixture of apricot jam, sage sprigs, parsley, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the lemon zest you could follow this main course with the Orange Marmalade Cookies with Orange Zest Icing as a dessert. From preparation to the plate, this recipe takes approximately 4 hours.

Instructions

Preheat the oven to 35

Equipment you will use

Oven

Remove the turkey from the refrigerator at least 30 minutes before roasting. Pat the turkey dry and set it on a V-shaped rack in a large roasting pan. Rub the turkey all over with the oil and season it inside and out with salt and pepper. Stuff the cavity with the lemon halves, crushed garlic, thyme, rosemary, sage and bay leaf. Roast the turkey for about 2 1/2 hours, until golden all over and an instant-read thermometer inserted between the leg and thigh registers 16

Ingredients you will need

Salt And Pepper

Bay Leaves

Rosemary

Garlic

Whole Turkey

Lemon

Thyme

Sage

Cooking Oil

Dry Seasoning Rub

Equipment you will use

Roasting Pan

Kitchen Thermometer

In a small bowl, mix the apricot jam, lemon juice, lemon zest and sage and season with salt and pepper. Microwave the glaze until thinned slightly, about 20 seconds.

Ingredients you will need

Salt And Pepper

Apricot Jam

Lemon Juice

Lemon Zest

Glaze

Sage

Equipment you will use

Microwave

Bowl

Brush the turkey with half of the glaze and roast for about 15 minutes, until the skin is mahogany-colored.

Ingredients you will need

Whole Turkey

Glaze

Brush the turkey with the remaining glaze and roast for about 15 minutes longer, until the skin is deep mahogany and an instant-read thermometer inserted between the leg and thigh registers 17

Ingredients you will need

Whole Turkey

Glaze

Equipment you will use

Kitchen Thermometer

Tilt the turkey to drain all the juices from the cavity into the roasting pan.

Ingredients you will need

Whole Turkey

Equipment you will use

Roasting Pan

Transfer the turkey to a carving board and let rest for 45 minutes.

Ingredients you will need

Whole Turkey

Skim the fat from the drippings in the roasting pan. Set the roasting pan over high heat and bring to a boil.

Equipment you will use

Roasting Pan

Add the turkey stock and cook for 2 minutes, scraping up the browned bits from the bottom of the pan.

Ingredients you will need

Turkey Stock

Equipment you will use

Frying Pan

In a medium saucepan, melt the butter.

Ingredients you will need

Butter

Equipment you will use

Sauce Pan

Add the flour and cook over moderate heat until smooth, about 2 minutes. Strain 3 1/2 cups of the liquid in the roasting pan into the saucepan and whisk to blend. Bring the gravy to a simmer and cook over moderately low heat, whisking occasionally, until slightly thickened, about 5 minutes. Stir in the parsley, sage and thyme and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Parsley