Turkey With Apricot Chardonnay Glaze Recipe

Name: Turkey With Apricot Chardonnay Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10-lb. Butterball turkey; External turkey seasoning:; -1/4 cup canola/vegetable oil; -Sea salt to season entire bird; -1 large piece foil; Internal turkey seasoning:; -1 bunch fresh sage; -2 whole garlic bulbs,; -1 large piece foil; Apricot Chardonnay Glaze:; -11/2 cups of Woodbridge Chardonnay; -1 cup sugar; -2 tbsp apricot preserves; -1 tsp lemon zest (optional)

Servings: persons

10-lb. Butterball turkey
External turkey seasoning:
-1/4 cup canola/vegetable oil
-Sea salt to season entire bird
-1 large piece foil
Internal turkey seasoning:
-1 bunch fresh sage
-2 whole garlic bulbs,
-1 large piece foil
Apricot Chardonnay Glaze:
-11/2 cups of Woodbridge Chardonnay
-1 cup sugar
-2 tbsp apricot preserves
-1 tsp lemon zest (optional)

1
For glaze:
2
In a medium saucepan over mediumlowheat, add Chardonnay, sugar, and apricot preserves. Cook down, stirring occasionally until thick (approx. 30 min.). When turkey is 3/4 cooked, evenly baste with glaze using a pastry brush. Remove foil from top of bird and finish cooking.
3
For turkey:
4
Preheat oven to 325u00b0F. Wash hands. Thoroughly rinse turkey with water. Remove innards and neck; pat dry with clean paper towels. Place turkey breast up in a large, stable roasting pan. Tuck wings back to prevent burning. Neatly tie legs together with butcher's twine. Massage turkey with oil, making sure to coat evenly. Season entire bird, including internal cavity, with sea salt. Place sage and garlic bulbs inside (optional). Loosely cover just the top of turkey with foil. Place turkey on bottom oven rack. Set timer accordingly. Remove foil and baste turkey with pan juices approx. every 45 min. When turkey is 3/4 cooked, remove foil and baste with Apricot Chardonnay Glaze. Place back inside oven and let crisp up during remaining time. Safe internal temperature is 180u00b0F deep in the thigh-juices should run clear, not pink. If stuffed, temperature should be 165u00b0F in center of stuffing. When bird is done, allow it to stand for 15 min. to release juices before serving.

1793

kcal

Calories

203

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 10-lb. Butterball turkey, External turkey seasoning:, -1/4 cup canola/vegetable oil, -Sea salt to season entire bird, and more.

Yes, Turkey With Apricot Chardonnay Glaze falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Turkey With Apricot Chardonnay Glaze

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