Rosemary Apricot Glazed Turkey: A Delicious Holiday Recipe to Impress Your Guests

Rosemary Apricot Glazed Turkey is a delightful dish that brings a unique twist to your holiday table. Imagine the succulent turkey, perfectly roasted and adorned with a sweet and tangy apricot glaze, infused with the aromatic essence of fresh rosemary. This recipe not only tantalizes your taste buds but also carries a rich history, often associated with festive gatherings and family celebrations. The combination of savory and sweet flavors creates a mouthwatering experience that keeps everyone coming back for seconds.

People love Rosemary Apricot Glazed Turkey for its incredible taste and texture; the juicy turkey pairs beautifully with the sticky glaze, creating a dish that is both comforting and sophisticated. Plus, it’s surprisingly easy to prepare, making it a convenient choice for both novice cooks and seasoned chefs alike. Join me as we explore this delicious recipe that is sure to become a cherished favorite in your home!

Ingredients:

• 1 whole turkey (12-14 pounds), thawed
• 1 cup apricot preserves
• 2 tablespoons fresh rosemary, finely chopped
• 1 tablespoon Dijon mustard
• 1 tablespoon olive oil
• 4 cloves garlic, minced
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 large onion, quartered
• 2 cups low-sodium chicken broth
• Fresh rosemary sprigs for garnish
• Optional: 1 cup of white wine (for basting)

Preparing the Turkey

1. **Preheat the Oven**: Start by preheating your oven to 325°F (165°C). This temperature is perfect for roasting the turkey evenly without drying it out. 2. **Prepare the Turkey**: Remove the turkey from its packaging and take out the giblets and neck from the cavity. Rinse the turkey under cold water and pat it dry with paper towels. This step is crucial for achieving crispy skin. 3. **Season the Turkey**: In a small bowl, mix together the salt, black pepper, minced garlic, and olive oil. Rub this mixture all over the turkey, including under the skin and inside the cavity. This will infuse the meat with flavor. 4. **Stuff the Cavity**: Place the quartered onion inside the turkey’s cavity. This will add moisture and flavor as the turkey cooks.

Preparing the Glaze

5. **Make the Apricot Glaze**: In a medium saucepan over medium heat, combine the apricot preserves, chopped rosemary, Dijon mustard, and a pinch of salt. Stir until the preserves melt and the mixture is well combined, about 5 minutes. Remove from heat and set aside.

Roasting the Turkey

6. **Place the Turkey in the Roasting Pan**: Transfer the turkey to a large roasting pan, breast side up. If you have a rack, place the turkey on it to allow for even cooking. 7. **Add Broth**: Pour the chicken broth into the bottom of the roasting pan. This will help keep the turkey moist and create a delicious base for gravy later. 8. **Baste the Turkey**: Brush half of the apricot glaze over the turkey, making sure to cover the breast and legs evenly. If you’re using white wine, you can also pour it into the broth at this stage for added flavor. 9. **Roast the Turkey**: Place the turkey in the preheated oven. Roast for about 2 to 2.5 hours, basting every 30 minutes with the remaining glaze and pan juices. The turkey is done when the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. 10. **Check for Doneness**: If the skin starts to brown too quickly, tent the turkey loosely with aluminum foil to prevent burning.

Resting and Carving the Turkey

11. **Remove from Oven**: Once the turkey reaches the desired temperature, carefully remove it from the oven. Transfer the turkey to a cutting board and let it rest for at least 20-30 minutes. This resting period allows the juices to redistribute, ensuring a moist turkey. 12. **Carve the Turkey**: After resting, use a sharp carving knife to slice the turkey. Start by removing the legs and thighs, then slice the breast meat. Arrange the slices on a serving platter.

Making the Gravy (Optional)

13. **Prepare the Gravy**: While the turkey is resting, you can make a simple gravy using the drippings from the roasting pan. Place the roasting pan on the stovetop over medium heat. 14. **Deglaze the Pan**: Add a splash of white wine or chicken broth to the pan, scraping up any browned bits from the bottom. This adds incredible flavor to your gravy. 15. **Thicken the Gravy**: In a separate bowl, mix 1/4 cup of flour with 1/2 cup of cold water to create a slurry. Gradually whisk this mixture into the pan drippings, stirring constantly until the gravy thickens. Season with salt and pepper to taste.

Serving the Turkey

16. **Garnish and Serve**: Transfer the carved turkey back to the platter and drizzle some of the apricot glaze over the top for a beautiful presentation. Garnish with fresh rosemary sprigs for an aromatic touch. 17. **Enjoy

Conclusion:

In conclusion, the Rosemary Apricot Glazed Turkey is truly a must-try recipe that will elevate your holiday gatherings or any special occasion. The combination of savory rosemary and sweet apricot creates a delightful balance that will have your guests raving about your culinary skills. Not only does this dish look stunning on the table, but it also fills the air with an irresistible aroma that will make everyone eager to dig in. For serving suggestions, consider pairing this turkey with a side of roasted vegetables or creamy mashed potatoes to complement the flavors beautifully. You can also add a fresh cranberry sauce for a tangy contrast or a light salad to balance the richness of the turkey. If you’re feeling adventurous, try experimenting with different herbs or glazes, such as a honey mustard or a citrus-infused glaze, to put your own spin on this classic dish. I encourage you to give this Rosemary Apricot Glazed Turkey a try and share your experience with friends and family. Whether it’s your first time roasting a turkey or you’re a seasoned pro, I promise this recipe will not disappoint. Don’t forget to snap a few photos and share them on social media—I’d love to see how your turkey turns out! Happy cooking, and may your table be filled with joy and deliciousness!

Print