Photo: Claudio Schwarz
Ma Lipo's Apricot-Glazed Turkey with Roasted Onion and Shallot Gravy
17 ingredients
30 min + 4 hr 30 min
30 servings
openrecipes
"The glaze gives a wonderful sheen to the bird. If fresh sage is unavailable use 1/4 teaspoon dried sage. Glaze, herb butter, and onion mixture can be prepared 1 day ahead. Cover separately and chill. Bring herb butter to room temperature before using. Great additions to the menu are wild mushroom stuffing, cranberry sauce with raspberry vinegar, mashed sweet potatoes, rutabaga and parsnip casserole, green beans with walnuts, date and onion relish, pear chutney, and of course, pumpkin pie and butterscotch pie."
Estimated Nutrition (whole recipe, rough)
406
Calories
33g
Protein
16g
Fat
34g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Honey | 1 tbsp (21g) | 64 |
| Onion | 1 medium (110g) | 44 |
| Apricot | 1 medium (35g) | 17 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes