Apricot Kahlua Glazed Roasted Turkey Recipes

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APRICOT-KAHLUA GLAZED ROASTED TURKEY



Apricot-Kahlua Glazed Roasted Turkey image

This is a simple glaze for roasted turkey that makes a wonderful sweet rich gravy from the drippings.

Provided by Nodakian

Categories     Whole Turkey

Time 6m

Yield 1 turkey, 4-10 serving(s)

Number Of Ingredients 4

1 cup apricot preserves
1/2 cup Kahlua
1 (12 -14 lb) whole turkey
1/4 cup unsalted butter, softened

Steps:

  • I prefer to brine my turkey before roasting so just about any brine recipe will do. There are several very good ones posted on Recipezaar.
  • After brining rinse turkey and pat dry with paper towels. Rub turkey with softened butter and sprinkle inside and out with salt and pepper. Place in roasting pan with a cup of water (or broth) in the bottom of the pan.
  • In a bowl combine preserves and Kahlua mixing well.
  • Spread half of the mixture over the turkey and place in 350 degree oven.
  • About half way through the roasting spread the other half over bird. Basting often with juices.
  • Continue roasting until bird is cooked through and golden brown. If the breast is getting too brown tent with foil.

APRICOT-GLAZED TURKEY WITH ROASTED ONION AND SHALLOT GRAVY



Apricot-Glazed Turkey with Roasted Onion and Shallot Gravy image

Categories     Ginger     Herb     Onion     turkey     Roast     Thanksgiving     Apricot     Bon Appétit

Yield Serves 16

Number Of Ingredients 22

Apricot Glaze
1 cup apricot nectar
1 cup apricot preserves
2 tablespoons minced peeled fresh ginger
1 tablespoon honey
Herb Butter
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3 tablespoons chopped fresh thyme or 1 tablespoon dried
3 tablespoons chopped fresh sage or 1 tablespoon dried rubbed sage
1 1/2 teaspoons salt
1 teaspoon ground black pepper
Onion Mixture
2 tablespoons (1/4 stick) unsalted butter
3 large onions (about 2 pounds), thinly sliced
6 ounces shallots (about 6 large), thinly sliced
Turkey
1 21- to 22-pound turkey
1 14 1/2-ounce can (or more) low-salt chicken broth
1 teaspoon chopped fresh thyme or 1/2 teaspoon dried
1/2 teaspoon chopped fresh sage or 1/4 teaspoon dried
Gravy
1 14 1/2-ounce can (about) low-salt chicken broth

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.

APRICOT AND TEQUILA GLAZED TURKEY



Apricot and Tequila Glazed Turkey image

Provided by Marcela Valladolid

Time 3h50m

Yield 10 to 12 servings

Number Of Ingredients 11

5 California (dried Anaheim) chiles, stemmed and seeded
3 3/4 cups chicken broth, divided
4 tablespoons (1/2 stick) unsalted butter, melted
3 tablespoons tequila
Salt
1 (14-pound) turkey, giblets removed and reserved
1/3 cup apricot preserves (recommended: Bon Maman)
2 teaspoons dried oregano, crumbled
2 cloves garlic
Freshly ground black pepper
Dried apricots, California chiles, fresh cilantro, for garnish.

Steps:

  • Preheat the oven to 425 degrees F.
  • Place the chiles and 2 cups of chicken broth in medium saucepan. Bring to a boil, and then turn off the heat. Let the chiles stand for 5 to 10 minutes to soften.
  • Mix 3/4 cup of chicken broth, melted butter, and tequila in a small metal bowl. Season with salt. Using a kitchen flavor injector, inject the mixture into the thighs, breasts, and legs of the turkey. If the mixture solidifies, place the bowl over a gas burner or in a warm oven until the butter melts.
  • Place the turkey on a rack set in a large roasting pan. Tuck the wing tips under the turkey body. Tie the legs together with kitchen twine. Place the giblets in the pan.
  • Transfer the chiles with their liquid to a blender. Add the apricot preserves, oregano, and garlic and process until smooth. Season with salt and pepper, to taste.
  • Transfer the chile puree to a medium saucepan. Rub about 1 cup of the chile puree all over the turkey (reserve the rest for the sauce at the end), working some of it between the breast and the skin. Season the turkey generously with salt and pepper.
  • Add 1 cup broth to the roasting pan and roast for 45 minutes.
  • Reduce the oven temperature to 350 degrees F. Continue roasting the turkey until a thermometer inserted into thickest part of thigh registers 165 degrees F, about 2 hours longer, basting every 20 minutes with drippings. Cover the turkey loosely with foil if it begins to brown.
  • Transfer the turkey to a platter, reserving the pan juices, and allow to rest while preparing the sauce.
  • Strain the pan juices into a large, heavy saucepan and discard any solids. Spoon the fat from the top of the liquid and discard. Add the remaining chile puree to the saucepan and stir until well combined. Boil over high heat until slightly thickened, about 10 minutes. Season with salt and pepper, to taste.
  • Garnish the turkey with dried apricots, dried chiles, and fresh cilantro. Serve with the chile puree alongside.

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



Ma Lipo's Apricot-Glazed Turkey with Roasted Onion and Shallot Gravy image

The glaze gives a wonderful sheen to the bird. If fresh sage is unavailable use 1/4 teaspoon dried sage. Glaze, herb butter, and onion mixture can be prepared 1 day ahead. Cover separately and chill. Bring herb butter to room temperature before using. Great additions to the menu are wild mushroom stuffing, cranberry sauce with raspberry vinegar, mashed sweet potatoes, rutabaga and parsnip casserole, green beans with walnuts, date and onion relish, pear chutney, and of course, pumpkin pie and butterscotch pie.

Provided by Christine L.

Categories     Meat and Poultry Recipes     Turkey     Whole Turkey Recipes

Time 5h30m

Yield 30

Number Of Ingredients 17

1 cup apricot nectar
1 cup apricot preserves
2 tablespoons minced fresh ginger root
1 tablespoon honey
¾ cup unsalted butter, softened
3 tablespoons chopped fresh sage
1 ½ teaspoons salt
1 teaspoon ground black pepper
2 tablespoons unsalted butter
3 onions, thinly sliced
6 ounces thinly sliced shallots
22 pounds whole turkey
2 cups low-sodium chicken broth
1 teaspoon chopped fresh thyme
½ teaspoon dried sage
2 cups low-sodium chicken broth
salt and pepper to taste

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.

Nutrition Facts : Calories 590.6 calories, Carbohydrate 10.9 g, Cholesterol 211.3 mg, Fat 28.8 g, Fiber 0.3 g, Protein 68.2 g, SaturatedFat 10.3 g, Sodium 300.8 mg, Sugar 7.1 g

APRICOT-GLAZED TURKEY WITH ONION AND SHALLOT GRAVY



Apricot-glazed Turkey with Onion and Shallot Gravy image

I first made this 5 years ago and it's become a Thanksgiving staple ever since. The turkey is always very tender and the gravy is to die for.

Provided by Ron Merlin

Categories     Whole Turkey

Time 8h

Yield 12-16 serving(s)

Number Of Ingredients 17

1 cup apricot nectar
1 cup apricot preserves
2 tablespoons minced peeled fresh ginger
1 tablespoon honey
3/4 cup unsalted butter
3 tablespoons chopped fresh thyme or 1 tablespoon dried thyme
3 tablespoons chopped fresh sage or 1 tablespoon dried rubbed sage
1 1/2 teaspoons salt
1 teaspoon ground black pepper
2 tablespoons unsalted butter
3 large onions, thinly sliced (about 2 pounds)
6 ounces shallots, thinly sliced (about 6 large)
21 -22 lbs turkey
1 (14 1/2 ounce) can low sodium chicken broth (or more)
1 teaspoon chopped fresh thyme or 1/2 teaspoon dried thyme
1/2 teaspoon chopped fresh sage or 1/4 teaspoon dried sage
1 (14 1/2 ounce) can low sodium chicken broth (about)

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.

Nutrition Facts : Calories 1511.2, Fat 77.8, SaturatedFat 26.6, Cholesterol 575.9, Sodium 844.3, Carbohydrate 29.1, Fiber 1.2, Sugar 17.6, Protein 164.9

GOLDEN APRICOT-GLAZED TURKEY BREAST



Golden Apricot-Glazed Turkey Breast image

Basted with a simple glaze, this wonderfully moist and tender turkey bakes to a lovely golden brown. Make it the centerpiece of your holiday table; guests will be glad you did. -Greg Fontenot, The Woodlands, Texas

Provided by Taste of Home

Categories     Dinner

Time 1h40m

Yield 15 servings.

Number Of Ingredients 5

1/2 cup apricot preserves
1/4 cup balsamic vinegar
1/4 teaspoon pepper
Dash salt
1 bone-in turkey breast (5 pounds)

Steps:

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

Nutrition Facts : Calories 236 calories, Fat 8g fat (2g saturated fat), Cholesterol 81mg cholesterol, Sodium 84mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 0 fiber), Protein 32g protein. Diabetic Exchanges

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



Ma Lipo's Apricot-Glazed Turkey with Roasted Onion and Shallot Gravy image

The glaze gives a wonderful sheen to the bird. If fresh sage is unavailable use 1/4 teaspoon dried sage. Glaze, herb butter, and onion mixture can be prepared 1 day ahead. Cover separately and chill. Bring herb butter to room temperature before using. Great additions to the menu are wild mushroom stuffing, cranberry sauce with raspberry vinegar, mashed sweet potatoes, rutabaga and parsnip casserole, green beans with walnuts, date and onion relish, pear chutney, and of course, pumpkin pie and butterscotch pie.

Provided by Bob Cody

Categories     Roast Turkey

Time 5h30m

Yield 30

Number Of Ingredients 17

1 cup apricot nectar
1 cup apricot preserves
2 tablespoons minced fresh ginger root
1 tablespoon honey
¾ cup unsalted butter, softened
3 tablespoons chopped fresh sage
1 ½ teaspoons salt
1 teaspoon ground black pepper
2 tablespoons unsalted butter
3 onions, thinly sliced
6 ounces thinly sliced shallots
22 pounds whole turkey
2 cups low-sodium chicken broth
1 teaspoon chopped fresh thyme
½ teaspoon dried sage
2 cups low-sodium chicken broth
salt and pepper to taste

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.

Nutrition Facts : Calories 590.6 calories, Carbohydrate 10.9 g, Cholesterol 211.3 mg, Fat 28.8 g, Fiber 0.3 g, Protein 68.2 g, SaturatedFat 10.3 g, Sodium 300.8 mg, Sugar 7.1 g

ZESTY APRICOT TURKEY



Zesty Apricot Turkey image

You see a lot of steak, chicken and chops at cookouts, but how about something different? With its apricot-chile glaze, this juicy grilled turkey is one of our picnic faves. -Wendy Moylan, Crystal Lake, Illinois

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

1/3 cup apricot spreadable fruit
1 tablespoon white wine vinegar
1 tablespoon honey
1 garlic clove, minced
1/2 teaspoon grated lemon zest
1/8 teaspoon hot pepper sauce
2 turkey breast tenderloins (8 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a microwave, melt spreadable fruit; stir in vinegar, honey, garlic, lemon zest and pepper sauce. Reserve 1/4 cup sauce for serving., Sprinkle turkey with salt and pepper; place on an oiled grill rack over medium heat. Grill, covered, until a thermometer reads 165°, 7-10 minutes per side; brush with remaining sauce during the last minute of cooking. Let stand 5 minutes before slicing. Serve with reserved sauce.

Nutrition Facts : Calories 200 calories, Fat 2g fat (0 saturated fat), Cholesterol 65mg cholesterol, Sodium 424mg sodium, Carbohydrate 18g carbohydrate (15g sugars, Fiber 0 fiber), Protein 27g protein. Diabetic Exchanges

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From stevehacks.com


APRICOT-GINGER GLAZED TURKEY ROAST | RECIPE - KOSHER.COM
For the Turkey Roast Place onion in the bottom of a six-quart slow cooker. Place turkey breast on top. In a small bowl, combine the garlic, chili sauce, 1/4 cup wine, apricot preserves, mustard, soy sauce, honey, salt, and pepper. Smear all over the turkey breast.
From kosher.com


APRICOT GLAZED TURKEY WITH ROASTED ONION AND SHALLOT GRAVY RECIPE
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.
From cookeatshare.com


APRICOT GLAZED TURKEY - KOSHER BY GLORIA APRICOT GLAZED TURKEY
2014-11-30 Place turkey in oven. Roast for 30 minutes. While turkey is beginning to roast, place minced ginger, nectar, preserves, and honey in saucepan and melt over low heat. (you can use a microwave as well for this step) Reduce oven to 325° F. …
From kosherbygloria.com


APRICOT AND TEQUILA GLAZED TURKEY RECIPE - COOKING CHANNEL
poultry flavor injector (available at gourmet stores). Preheat the oven to 425 degrees F. Place the chiles and 2 cups of chicken broth in medium saucepan. Bring to a boil, and then turn off the heat. Let the chiles stand for 5 to 10 minutes to soften. Mix 3/4 cup of chicken broth, melted butter, and tequila in a small metal bowl.
From cookingchanneltv.com


SPICY APRICOT GLAZED TURKEY - RECIPE | COOKS.COM
Roast turkey according to package directions. Combine remaining ingredients in a small saucepan. Heat on medium, stirring constantly until brown sugar is dissolved and the sauce is well blended. About 30 minutes before the turkey is done, remove from the oven and carefully slit the foil lengthwise. Brush the turkey with the glazing sauce ...
From cooks.com


ASTRAY RECIPES: ROAST TURKEY WITH KAHLUA GLAZE
Then you supposedly baste every 10 minutes or so. (Not!) I use a glaze -- which I also use to baste -- of 1 part Kahlua to 1 part apricot preserves. Sounds weird, but I always get rave reviews. Yes, I baste it right over the top of the cheesecloth. Actually permeates the meat. Then I peel the cloth off before presentation (bird is a dark, rich ...
From astray.com


ROSEMARY APRICOT GLAZED TURKEY - POLANER SPREADS®
Pat dry with paper towels. Place turkey, breast side up on wire rack in roasting pan. Tie turkey legs together and tuck wings under turkey. Brush breast lightly with salad oil. Sprinkle with pepper, rosemary and garlic. Roast 4 to 4 1/2 hours, covering with a tent of foil when turkey turns golden. Brush turkey with apricot preserves the last ...
From polanerspreads.com


BEST KAHLUA RECIPES AND KAHLUA COOKING IDEAS
2011-08-27 Kahlua Turkey. Kahlua Turkey is really all about the gravy that you get from it. You take equal parts of apricot …. Read More jam and kahlua, and mix them together in the food processor, then baste your turkey with it. I usually do 1/2 cup of apricot jam and 1/2 cup of kahlua. Roast your turkey as usual. I will say, you do not get a crispy ...
From thedailymeal.com


KAHLUA TURKEY RECIPE BY EMW1 - THE DAILY MEAL
2011-11-21 Try this Kahlua Turkey recipe! Kahlua Turkey is really all about the gravy that you get from it. You take equal parts of apricot jam and kahlua, and mix them together in the food processor, then baste your turkey with it. I usually do 1/2 cup of apricot jam and 1/2 cup of kahlua. Roast your turkey as usual.
From thedailymeal.com


ROAST TURKEY WITH APRICOT CHARDONNAY GLAZE RECIPE | RECIPE
Nov 26, 2019 - This seasonal roast turkey recipe comes from Woodbridge Chardonnay
From pinterest.co.uk


ORANGE APRICOT TURKEY - PAULA DEEN
Preheat oven to 400º. Place turkey in large roasting pan (no rack). Slice chilled butter into long slices. Slide one full stick of butter under the skin of each breast. Under the skin of one side place apricot halves. Take the frozen orange juice out of can and place in the cavity of the turkey along with the juice from apricot can and one cup ...
From pauladeen.com


APPLE-GLAZED ROAST TURKEY RECIPE | KITCHEN INFINITY RECIPES
2022-01-27 To make the perfect Apple-Glazed Roast Turkey we've included ingredients and directions for you to easily follow. This recipe is considered a beginner level recipe. The total time to make this recipe will be 1 day 3 hr 45 min. You will need a prep time of approximately 30 min and a cook time of … Apple-Glazed Roast Turkey Recipe | Kitchen Infinity Recipes Read …
From kitcheninfinity.com


APRICOT TURKEY RECIPE - HONEYSUCKLE WHITE
2 tablespoons orange juice. 1/4 teaspoon ground ginger. 2 packages Boneless Skinless Turkey Breasts (about 2 1/2 pounds) Salt and black pepper. 1 (15-ounce) can apricots, drained. Serving Size. About 5 oz. cooked turkey and 1/3 cup sauce. Amount Per Serving.
From honeysucklewhite.com


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