ma lipo's apricot-glazed turkey with roasted onion and shallot gravy

Ingredients

• Servings: 30
• 1 cup apricot nectar
• 1 cup apricot preserves
• 2 tablespoons minced fresh ginger root
• 1 tablespoon honey
• 3/4 cup unsalted butter, softened
• 3 tablespoons chopped fresh sage
• 1 1/2 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
• 1/2 teaspoon dried sage
• 2 cups low-sodium chicken broth
• salt and pepper to taste

Recipe

Preparation Time: 30 mins Cook Time: 4 hrs 30 mins

Ready Time: 5 hrs 30 mins


• 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.