INGREDIENTS

INSTRUCTIONS

APRICOT GLAZE
HERB BUTTER
ONION MIXTURE
GRAVY
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 saute 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.
Serves 16.
Bon Appetit November 1994
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