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

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This roasted turkey features a sweet and tangy apricot glaze, enhanced with fresh rosemary and garlic, making it a perfect centerpiece for holiday gatherings. Juicy and flavorful, it’s sure to impress your guests and elevate your feast.

Ingredients

Scale
  • 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)

Instructions

  1. Preheat your oven to 325°F (165°C).
  2. Remove the turkey from its packaging, take out the giblets and neck, rinse under cold water, and pat dry with paper towels.
  3. In a small bowl, mix salt, black pepper, minced garlic, and olive oil. Rub this mixture all over the turkey, including under the skin and inside the cavity.
  4. Place the quartered onion inside the turkey’s cavity.
  5. In a medium saucepan over medium heat, combine apricot preserves, chopped rosemary, Dijon mustard, and a pinch of salt. Stir until melted and well combined, about 5 minutes. Remove from heat.
  6. Transfer the turkey to a large roasting pan, breast side up.
  7. Pour chicken broth into the bottom of the roasting pan.
  8. Brush half of the apricot glaze over the turkey. If using white wine, pour it into the broth at this stage.
  9. 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).
  10. If the skin browns too quickly, tent the turkey loosely with aluminum foil.
  11. Once done, carefully remove the turkey from the oven and let it rest for at least 20-30 minutes.
  12. Use a sharp carving knife to slice the turkey, starting with the legs and thighs, then the breast meat.
  13. While the turkey rests, place the roasting pan on the stovetop over medium heat.
  14. Add a splash of white wine or chicken broth, scraping up browned bits from the bottom.
  15. Mix 1/4 cup of flour with 1/2 cup of cold water to create a slurry. Gradually whisk this into the pan drippings until thickened. Season with salt and pepper to taste.
  16. Transfer the carved turkey back to the platter, drizzle with apricot glaze, and garnish with fresh rosemary sprigs.
  17. Serve and enjoy your delicious roasted turkey!

Notes

  • Ensure the turkey is completely thawed before cooking for even cooking.
  • Basting the turkey regularly helps keep it moist and flavorful.
  • The optional gravy can enhance the meal, making use of the flavorful drippings.

Find it online: https://softtasty.com/rosemary-apricot-glazed-turkey/