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Ингредиенты
- 1 c. apricot nectar
- 1 c. apricot preserves
- 2 Tbsp. chopped peeled fresh ginger
- 1 Tbsp. Beehive Co honey*
- 375 gm unsalted butter, room temperature
- 3 Tbsp. minced fresh thyme or possibly 1 Tbsp. dry
- 3 Tbsp. minced fresh sage or possibly 1 Tbsp. dry rubbed sage
- 1 1/2 tsp salt
- 1 tsp grnd black pepper
- 2 Tbsp. unsalted butter
- 3 lrg onions thinly sliced
- 6 lrg shallots thinly sliced
- 1 x turkey, (8 - 9 kg)
- 400 ml chicken stock
- 1 tsp minced fresh thyme or possibly 1/2 tsp. dry
- 1/2 tsp minced fresh sage or possibly 1/4 tsp. dry
- 400 ml chicken stock
Инструкции
- First, make the glaze: Combine all ingredients in heavy small saucepan and bring to boil. Reduce heat to medium-low and simmer till thickened and reduced to 1 1/4 c., about 15 min.
- For the Herb Butter: Blend all ingredients in small bowl. Set aside.
- For Onion Mix: Heat butter in heavy large frypan over medium heat. Add in onions and shallots and saute/fry till very soft and light brown, about 20 min. (Glaze, herb butter and onion mix can be prepared 1 day ahead.
- Cover separately and chill. Bring herb butter to room temperature before continuing.)
- For the Turkey: Position rack in lowest third of oven and preheat to 200 c . Pat the turkey dry with paper towels. Season turkey cavity with salt and pepper. Place the turkey on a rack set in a large roasting pan. Slide your hand under the skin of the turkey breast to loosen skin. Spread half of herb butter over breast under skin.
- If you are stuffing turkey, spoon stuffing into the main cavity. Place the remaining herb butter in a small saucepan. Stir over low heat till melted.
- Brush butter over the outside of the turkey. Tie legs together loosely to hold shape of turkey.
- Roast the turkey for 30 min. Reduce oven temperature to 170 c. Roast turkey 1 hour 30 min, basting occasionally with pan drippings. Tent turkey with heavy-duty foil; roast 45 min longer. Add in onion mix, stock, thyme and sage to pan. Roast for 15 min. Bring glaze to simmer. Brush 1/2 c. glaze over turkey. Continue to roast turkey uncovered till meat thermometer inserted into thickest part of thigh registers which the turkey is cooked, or possibly till juices run clear when thickest part of thigh is pierced with skewer, brushing occasionally with glaze and adding more stock to the pan if liquid evaporates, about 40 min longer for unstuffed turkey (about 1 hour 10 min longer for stuffed turkey).
- Place turkey on platter, tent with foil. Let stand 30 min. Reserve mix in pan for gravy.
- For Gravy: Pour contents of roasting pan into strainer set over large bowl.
- Spoon fat from pan juices in bowl. Transfer the onion mix in strainer to blender. Add in 1 c. pan juices to blender and puree till smooth, adding more pan juices and chicken stock if necessary to thin sauce to desired consistency.
- Transfer sauce to heavy large saucepan and bring to boil. Cook till colour deepens, skimming off any foam, about 5 min. Season with salt and pepper.
- Serve turkey with gravy and roasted vegetables.
