Apricot Glazed Turkey Drumsticks Food

APRICOT-GLAZED TURKEY WITH ONION AND SHALLOT GRAVY

Steps:

• For Glaze: Combine all ingredients in small saucepan and bring to boil.
• Reduce heat to medium-low and simmer until thickened and reduce to 1 1/4 cups, about 15 minutes.
• For Herb Butter: Blend all ingredients in small bowl.
• Set aside.
• For Onion Mixture: Melt butter in large skillet over medium heat.
• Add onions and shallots and sauté until very soft and light brown, about 20 minutes.
• Cover separately and chill.
• For Turkey: Place rack in lowest third of oven and preheat to 400° F.
• Pat turkey dry with paper towels.
• Season turkey cavity with salt and pepper.
• Place turkey on rack set in large roasting pan.
• Slide hand under skin of turkey breast to loosen skin.
• Spread half of herb butter over breast under skin.
• If stuffing turkey, spoon stuffing into main cavity.
• Place remaining herb butter in small saucepan.
• Stir over low heat until melted.
• Brush butter over outside of turkey.
• Tie legs together loosely to hold shape of turkey.
• Roast turkey 30 minutes.
• Reduce oven temperature to 325° F.
• Roast turkey 1 hour 30 minutes, basting occasionally with pan drippings.
• Tent turkey with heavy-duty foil; roast 45 minutes longer.
• Add onion mixture, 1 can broth, thyme and sage to pan.
• Roast 15 minutes.
• Bring glaze to simmer.
• Brush 1/2 cup glaze over turkey.
• Continue to roast turkey uncovered until meat thermometer inserted into thickest part of thigh registers 180° F.
• or until juices run clear when thickest part of thigh is pierced with skewer, brushing occasionally with glaze and adding more broth to pan if liquid evaporates, about 40 minutes longer for unstuffed turkey (about 1 hour 10 minutes longer for stuffed turkey).
• Place turkey on platter, tent with foil.
• Let stand 30 minutes.
• Reserve mixture 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 onion mixture in strainer to blender.
• Add 1 cup pan juices to blender and puree until smooth, adding more pan juices and chicken broth if necessary to thin sauce to desired consistency.
• Transfer sauce to heavy large saucepan and bring to boil.
• Cook until color deepens, skimming off any foam, about 5 minutes.
• Season with salt and pepper.
• Serve turkey with gravy.

APRICOT-GLAZED TURKEY WITH ROASTED ONION AND SHALLOT GRAVY

Steps:

• For Glaze:
• Combine all ingredients in heavy small saucepan and bring to boil. Reduce heat to medium-low and simmer until thickened and reduced to 1 1/4 cups, about 15 minutes.
• For Herb Butter:
• Blend all ingredients in small bowl. Set aside.
• For Onion Mixture:
• Melt butter in heavy large skillet over medium heat. Add onions and shallots and sauté until very soft and light brown, about 20 minutes. (Glaze, herb butter and onion mixture can be prepared 1 day ahead. Cover separately and chill. Bring herb butter to room temperature before continuing.)
• For Turkey:
• Position rack in lowest third of oven and preheat to 400° F. Pat turkey dry with paper towels. Season turkey cavity with salt and pepper. Place turkey on rack set in large roasting pan. Slide hand under skin of turkey breast to loosen skin. Spread half of herb butter over breast under skin. If stuffing turkey, spoon stuffing into main cavity. Place remaining herb butter in small saucepan. Stir over low heat until melted. Brush butter over outside of turkey. Tie legs together loosely to hold shape of turkey. Roast turkey 30 minutes. Reduce oven temperature to 325° F. Roast turkey 1 hour 30 minutes, basting occasionally with pan drippings. Tent turkey with heavy-duty foil; roast 45 minutes longer. Add onion mixture, 1 can broth, thyme and sage to pan. Roast 15 minutes. Bring glaze to simmer. Brush 1/2 cup glaze over turkey. Continue to roast turkey uncovered until meat thermometer inserted into thickest part of thigh registers 180° F. or until juices run clear when thickest part of thigh is pierced with skewer, brushing occasionally with glaze and adding more broth to pan if liquid evaporates, about 40 minutes longer for unstuffed turkey (about 1 hour 10 minutes longer for stuffed turkey). Place turkey on platter, tent with foil. Let stand 30 minutes. Reserve mixture 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 onion mixture in strainer to blender. Add 1 cup pan juices to blender and puree until smooth, adding more pan juices and chicken broth if necessary to thin sauce to desired consistency. Transfer sauce to heavy large saucepan and bring to boil. Cook until color deepens, skimming off any foam, about 5 minutes. Season with salt and pepper.
• Serve turkey with gravy.

STICKY APRICOT DRUMSTICKS

Steps:

• Use a paper towel to pat the chicken dry. Generously season on all sides with salt and pepper. In a large dish, whisk together the jam, dressing, vinegar and garlic and toss with the chicken. Cover and refrigerate for 4 to 6 hours.
• Preheat the oven to 350 degrees F.
• Remove the chicken from the marinade and place on a baking sheet; reserve the extra marinade. Bake for 45 minutes, then remove the baking sheet from the oven and increase the temperature to 425 degrees F. Spoon the resesrved marinade over the chicken and sprinkle with the brown sugar. Bake until the glaze on the skin is caramelized, about 15 minutes more.
• Serve the chicken on a platter and pour any additional marinade from the baking sheet over it.

APRICOT GLAZED TURKEY BREAST

Steps:

• 1. Combine the preserves,vinegar,pepper and salt. Place turkey breast on a rack in a large shallow roasting pan.
• 2. Bake,uncovered, at 325 for 1-1 1/2 hours or until a meat thermometer reads 170, basting every 30 minutes with apricot mixture. (Cover loosely with foil if turkey browns too quickly). Cover and let stand for 15 minutes before slicing.

MA LIPO'S APRICOT-GLAZED TURKEY WITH ROASTED ONION AND SHALLOT GRAVY

Steps:

• Combine apricot nectar, preserves, ginger, and honey in a small saucepan and bring to boil. Reduce heat to medium-low, and simmer until thickened and reduced to 1-1/4 cups, about 15 minutes.
• Blend 3/4 cup unsalted butter at room temperature, 3 tablespoons chopped fresh sage, salt, and pepper in small bowl. Set aside.
• Melt 2 tablespoons unsalted butter in a large heavy skillet over medium heat. Add onions and shallots; saute until very soft and light brown, about 20 minutes.
• Position rack in lowest third of oven. Preheat to 400 degrees F (200 degrees C).
• Season turkey cavity with salt and pepper. Place turkey, breast side up, on a rack in a large roasting pan. Slide hand under skin of turkey breast to loosen skin. Spread half of herb butter over breast under skin. Rub remaining herb butter over outside of turkey.
• If stuffing turkey, spoon stuffing loosely into main cavity; it will expand as it cooks. Tie legs together loosely to hold shape of turkey.
• Roast turkey for 30 minutes in the preheated oven. Reduce oven temperature to 325 degrees F (165 degrees C), and continue roasting 1 hour 30 minutes, basting occasionally with pan drippings. Tent turkey with aluminum foil; roast 45 minutes longer.
• Add onion mixture, 1 cup broth, thyme, and 1/2 teaspoon chopped fresh sage to the roasting pan. Roast 15 more minutes before brushing 1/2 cup apricot glaze over turkey. Continue to roast turkey uncovered, brushing occasionally with glaze. Add more broth to the pan if necessary. Bake 40 minutes longer for unstuffed turkey, and 1 hour 10 minutes longer for stuffed turkey, or until meat thermometer inserted into the thickest part of the thigh registers 165 degrees F (75 degrees C). Place turkey on a platter, and tent with foil. Let stand 30 minutes. Reserve mixture in pan for gravy.
• Pour contents of roasting pan into a strainer set over a large bowl. Skim fat from pan juices using a large spoon. Transfer the onion mixture to a blender. Add 1 cup pan juices, and puree until smooth, adding more pan juices and chicken broth if necessary to thin sauce to desired consistency. Transfer sauce to a large saucepan, and bring to a boil. Cook until color deepens, skimming off any foam, about 5 minutes. Season with salt and pepper.