Recipe Ma Lipo's Apricot-Glazed Turkey with Roasted Onion and Shallot Gravy (Thanksgiving)

Required Ingredients:

• 1 cup apricot nectar
• 1 cup apricot preserves
• 2 tablespoons minced fresh ginger root
• 1 tablespoon honey
•  
• 3/4 cup unsalted butter, softened
• 3 tablespoons chopped fresh sage
• 1 1/2 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
• 1/2 teaspoon dried sage
• 2 cups low-sodium chicken broth
• salt and pepper to taste

Preparing/Cooking:

• 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.
• 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 thickest part of thigh registers 180 degrees F (80 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.

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