Try an Apricot Glazed Turkey for Thanksgiving! (recipe, meat)

Squeezing the herbed margarine under the skin of the turkey not only gives it flavor but also keeps it moist. Anything you put on top of the skin only flavors the skin but makes it look amazing. Happy Thanksgiving!

APRICOT GLAZED TURKEY M SERVES: 12-16

It’s exotic, delicious, beautiful and moist. What more could you ask of a turkey dinner?

Ingredients                   

20-22 pound turkey               

¾ cup pareve margarine- softened       

1 tablespoon each: dried thyme, sage       

1 bunch each: fresh thyme, sage           

1½ teaspoons ground black pepper       

1 cup apricot nectar               

1 cup apricot preserves

1 tablespoon honey

4 inches fresh gingerroot

6 cups chicken broth (fresh or boxed low salt)

½ cup flour

Equipment

large turkey roaster with non stick rack

large pastry brush

heavy duty foil

large saucepan

strainer

Directions

Clean turkey thoroughly. Rub turkey cavity with ½ teaspoon pepper. Place 3 sprigs fresh thyme and 3 sprigs of fresh sage in turkey cavity. Pat turkey dry. Set aside. Preheat oven to: 400 F.

Mix soft margarine with remaining herbs. With your hands (plastic gloves are useful here), spread half this mixture under the skin of the turkey breast- pushing through the membrane as you go. Spread remaining mixture over outside of turkey.  Place turkey on rack in roasting pan. Place meat thermometer in thickest part of turkey. Roast turkey 30 minutes.

Reduce oven to: 325 F. Roast turkey 1½ hours more, basting every 20 minutes.

Tent turkey with foil. Roast 1 hour longer and then remove foil.

While turkey is roasting, peel and mince ginger. Add ginger with nectar, preserves, and honey to saucepan (or melt in microwave) and melt over low heat. Brush glaze generously over entire turkey. Roast 40-50 minutes more, brushing turkey every 10 minutes or so with more glaze. Turkey is done when thermometer reads 180 F. and juices run clear. Cool slightly. Carefully remove turkey from rack (Save pan drippings.) and place on platter. Tent with foil until serving or carving time.

Gravy: Pour off most of the fat. Sprinkle flour over remaining drippings and stir until a paste has formed. Pour chicken broth slowly over mixture and stir briskly to make gravy. Strain into saucepan. Serve gravy hot with turkey.

Note: The neck and the gizzard usually come with the turkey. I simmer them both with a medium onion and then peel off any skin or fat remaining before I scrape the neck meat and mince the gizzard before adding them to the gravy. Save them (uncooked) for making stock or soup if you don’t want to add them to the gravy,