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

Recipe View Prepare the Apricot Glaze: In a small saucepan, combine apricot nectar, apricot preserves, minced ginger, and honey. Bring to a boil over medium heat, then reduce heat to low and simmer until the glaze thickens and reduces to approximately 1 1/4 cups (about 15 minutes).

Recipe View Make the Herb Butter: In a small bowl, blend the softened unsalted butter with chopped fresh sage, salt, and pepper until well combined. Set aside.

Recipe View Sauté Onions and Shallots: Melt 2 tablespoons of unsalted butter in a large, heavy skillet over medium heat. Add the thinly sliced onions and shallots, and sauté until they are very soft and lightly browned (about 20 minutes).

Recipe View Preheat the Oven: Position a rack in the lowest third of your oven and preheat to 400 degrees F (200 degrees C).

Recipe View Prepare the Turkey: Season the cavity of the turkey with salt and pepper. Place the turkey, breast side up, on a rack in a large roasting pan. Gently loosen the skin of the turkey breast by sliding your hand underneath it. Spread half of the herb butter under the skin, directly onto the breast meat. Rub the remaining herb butter over the outside of the turkey.

Recipe View Roast the Turkey: Roast the turkey in the preheated oven for 30 minutes. Then, reduce the oven temperature to 325 degrees F (165 degrees C) and continue roasting for 1 hour and 30 minutes, basting occasionally with the pan drippings. Tent the turkey with aluminum foil and roast for another 45 minutes.

Recipe View Add Onion Mixture and Broth: Add the sautéed onion and shallot mixture, 1 cup of chicken broth, thyme, and dried sage to the roasting pan. Roast for an additional 15 minutes, then begin brushing the turkey with 1/2 cup of the apricot glaze. Continue to roast the turkey uncovered, brushing it occasionally with the glaze, and adding more broth to the pan if needed. Bake for approximately 40 minutes longer (for an unstuffed turkey), or until a meat thermometer inserted into the thickest part of the thigh registers 165 degrees F (75 degrees C).

Recipe View Rest the Turkey: Once cooked, carefully remove the turkey from the oven and place it on a platter. Tent it loosely with foil and let it rest for 30 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful bird. Reserve the mixture in the pan for the gravy.

Recipe View Prepare the Gravy: Pour the contents of the roasting pan into a strainer set over a large bowl. Skim the fat from the pan juices using a large spoon. Transfer the onion mixture to a blender. Add 1 cup of the strained pan juices and puree until smooth, adding more pan juices and chicken broth if necessary to achieve your desired gravy consistency. Transfer the sauce to a large saucepan and bring to a boil. Cook until the color deepens, skimming off any foam that forms on the surface (about 5 minutes). Season to taste with salt and pepper.