Turkey With Apricot Chardonnay Glaze

"A delicious turkey for the perfect Thanksgiving dinner."
 
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Ready In:
5hrs
Ingredients:
10
Serves:
8
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ingredients

  • 1 (10 lb) butterball whole turkey
  • External turkey seasoning

  • 14 cup canola oil or 1/4 cup vegetable oil
  • sea salt, entire bird (to season)
  • Internal turkey seasoning

  • 1 bunch fresh sage
  • 2 whole garlic
  • 1 piece aluminum foil
  • Apricot Chardonnay Glaze

  • 1 12 cups woodbridge Chardonnay wine
  • 1 cup sugar
  • 2 tablespoons apricot preserves
  • 1 teaspoon lemon zest (optional)
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directions

  • For glaze:

  • In a medium saucepan over mediumlowheat.
  • add Chardonnay, sugar, and apricot preserves.
  • Cook down, stirring occasionally until thick (approx. 30 min.).
  • When turkey is ¾ cooked, evenly baste with glaze using a pastry brush.
  • Remove foil from top of bird and finish cooking.
  • For turkey:

  • Preheat oven to 325°F Wash hands.
  • Thoroughly rinse turkey with water.
  • Remove innards and neck; pat dry with clean paper towels.
  • Place turkey breast up in a large, stable roasting pan.
  • Tuck wings back to prevent burning.
  • Neatly tie legs together with butcher’s twine.
  • Massage turkey with oil, making sure to coat evenly.
  • Season entire bird, including internal cavity, with sea salt.
  • Place sage and garlic bulbs inside (optional).
  • Loosely cover just the top of turkey with foil.
  • Place turkey on bottom oven rack. Set timer accordingly.
  • Remove foil and baste turkey with pan juices approximately every 45 minute.
  • When turkey is ¾ cooked, remove foil and baste with Apricot Chardonnay Glaze.
  • Place back inside oven and let crisp up during remaining time.
  • Safe internal temperature is 180°F deep in the thigh—juices should run clear, not pink. If stuffed, temperature should be 165°F in center of stuffing.
  • When bird is done, allow it to stand for 15 minute to release juices before serving.

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