Roast Turkey with Apricot-Rosemary Glaze and Giblet Gravy
Chestnuts and dried apricots make a pretty garnish for this holiday turkey, which is basted with an apricot glaze and served with a wine-infused gravy.
Ingredients
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1/3 cup apricot preserves
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2 tablespoons cider vinegar
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1 fresh rosemary sprig, plus additional for garnish
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1 (12- TO 14-lb) turkey, thawed if frozen, neck and giblets reserved for stock
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8 cups Chestnut-Sourdough Stuffing With Apricots, Roasted Mushrooms, and Smoked Bacon, cooked (see Recipe Center)
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6 tablespoons unsalted butter, melted
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1 jar (7.4. oz) peeled roasted whole chestnuts
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1/4 cup all-purpose flour
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1 cup dry white wine
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3 cups Turkey Stock (see Recipe Center)
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Dried apricot halves, for garnish
Directions
1.
Heat preserves, vinegar, and rosemary in a small saucepan over moderate heat until preserves are melted. Strain through a fine sieve set over a bowl, pressing preserves (discard solids); set aside, for glaze. (Glaze will thicken as it cools; reheat to thin before using).
2.
Preheat oven to 425 degree F and arrange rack in lower third of oven. Rinse turkey inside and out and pat dry with paper towels. Let stand at room temperature 30 minutes. Season inside and out with salt and pepper. Loosely fill neck and body cavities with stuffing. Fold neck skin under turkey and secure with toothpicks. Tuck wings under turkey and tie legs together with kitchen string. Place turkey, breast side up, on a rack in a large roasting pan. Add 1 cup water to pan. Roast 30 minutes.
3.
Reduce oven temperature to 350 degree F and pour butter over turkey. Roast 2 hours, basting occasionally and adding additional water (1/2 cup at a time) if pan is dry. Brush turkey with warmed glaze and place chestnuts around turkey in pan; roast 30 minutes more or until an instant-read thermometer inserted 2 inches into inner thigh (without touching bone) registers 180 degree F. If turkey browns too quickly, tent loosely with foil. Total roasting time will be 3 to 3-1/2 hours, depending on size of bird.
4.
Transfer turkey to a platter, reserving pan with juices for gravy, and remove toothpicks. Transfer chestnuts to a bowl and reserve for garnish. Let turkey stand, loosely covered with foil, 30 minutes before carving.
5.
Meanwhile, skim fat from juices in pan and place pan over 2 burners. Sprinkle flour over juices and cook over moderate heat, whisking constantly; 2 minutes. Add wine to pan to deglaze and bring to a boil over moderately high heat, whisky constantly, until wine is reduced by half, about 3 minutes. Whisk in stock and transfer to a large saucepan; bring to a boil. Boil, whisking occasionally, until reduced to 3-1/4 cups, about 17 minutes.
6.
Strain gravy through a sieve into a medium saucepan (discard solids); salt and pepper to taste. Keep warm, covered, over very low heat.
7.
Transfer stuffing from turkey to a serving bowl; carve turkey. Garnish platter with rosemary, chestnuts, and apricots. Makes 8 to 10 servings.
Nutrition information
Calories 435, Total Fat 15.5 g, Saturated Fat 6.5 g, Cholesterol 148 mg, Sodium 310 mg, Carbohydrate 16 g, Fiber 2 g, Protein 52 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%.
Percent Daily Values are based on a 2,000 calorie diet
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