Ingredients
3/4 cup unsalted butter, room temperature
3 Tbsp + 1/2 tsp sage, chopped fine
1/2 tsp salt
1 tsp pepper
1 (21 lb) turkey
4 cups turkey broth, divided
2 cups apricot preserves
2 Tbsp ginger root, minced
2 Tbsp honey
Instructions
Remove neck and giblets.
Rinse the turkey in cold water, then pat dry inside and out.
Preheat the oven to 400F degrees.
Place a rack into a large roasting pan and pour 2 cups of broth into the pan.
Place the turkey on the rack.
Combine butter, salt, pepper and 3 Tbsp of sage in a small sauce pan.
Heat on low to melt the butter. Stir constantly to blend well.
Baste the turkey inside and out with the butter blend.
Allow excess butter to drain into the roasting pan.
Tie turkey legs loosely with cooking twine.
Roast 40 minutes.
Reduce heat to 325F and cook for 1 1/2 hours, basting every 30 minutes.
Add extra brother to drippings as needed.
In a sauce pan, combine apricot preserves, ginger root, remaining sage and honey.
Bring to a light boil over medium heat. Stir well.
Reduce heat to low and simmer for 15 minutes. Glaze will reduce while cooking.
After the turkey has cooked for 90 minutes at 325F, brush the turkey completely with the apricot glaze.
Tent foil over the turkey and cook for 50 minutes.
Remove foil, brush with the remaining glaze, and cook an additional 20 minutes.
Turkey is done with the internal temperature of the thigh reaches 180F degrees.
Let stand 30 minutes before carving.
Yield: 30 servings
Turkey Glazed with Honey Apricot
Ingredients
- 3/4 cup unsalted butter room temperature
- 3 Tbsp + 1/2 tsp sage chopped fine
- 1/2 tsp salt
- 1 tsp pepper
- 1 21 lb turkey
- 4 cups turkey broth divided
- 2 cups apricot preserves
- 2 Tbsp ginger root minced
- 2 Tbsp honey
Instructions
- Remove neck and giblets.
- Rinse the turkey in cold water, then pat dry inside and out.
- Preheat the oven to 400F degrees.
- Place a rack into a large roasting pan and pour 2 cups of broth into the pan.
- Place the turkey on the rack.
- Combine butter, salt, pepper and 3 Tbsp of sage in a small sauce pan.
- Heat on low to melt the butter. Stir constantly to blend well.
- Baste the turkey inside and out with the butter blend.
- Allow excess butter to drain into the roasting pan.
- Tie turkey legs loosely with cooking twine.
- Roast 40 minutes.
- Reduce heat to 325F and cook for 1 1/2 hours, basting every 30 minutes.
- Add extra brother to drippings as needed.
- In a sauce pan, combine apricot preserves, ginger root, remaining sage and honey.
- Bring to a light boil over medium heat. Stir well.
- Reduce heat to low and simmer for 15 minutes. Glaze will reduce while cooking.
- After the turkey has cooked for 90 minutes at 325F, brush the turkey completely with the apricot glaze.
- Tent foil over the turkey and cook for 50 minutes.
- Remove foil, brush with the remaining glaze, and cook an additional 20 minutes.
- Turkey is done with the internal temperature of the thigh reaches 180F degrees.
- Let stand 30 minutes before carving.
