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

“The glaze gives a wonderful sheen to the bird. A great addition to the menu is 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. If fresh sage is unavailable use 1/4 teaspoon dried sage.”

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Reviewed: Feb. 17, 2008

Very good & flavorful! I normally bake this in a reynolds oven bag upside down. The first year I made the apricot glaze & onions then added to the bag with the turkey prior to baking. The second year I made that part seperate & served on the side once the bird was carved. Having it on the side was more flavorful, instead of the broth & drippings from the bird diluting the apricot sauce.

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lgebski


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Reviewed: Dec. 26, 2007

The skin of the turkey had nice flavor but the meat didn't really have any of the flavor. It smelled delicious while cooking. I think the flavor comibination is more suited to a spring/summer dish though. I would make this again on chicken.

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djk716


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Reviewed: Dec. 4, 2007

I'd never made Thanksgiving dinner before this year and this recipe was clear, easy to follow and yielded a DELICIOUS turkey. Many of my guests were not big fans of turkey and they said that this juicy, flavorful turkey changed their minds- so much so I've been invited to make it again for Christmas!

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Tiffany

	Cooking Level: Intermediate Home Town: Devon, Pennsylvania, USA
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Reviewed: Dec. 2, 2007

used farm fresh turkey and did exactly as directed. was delicious.

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kimgae


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Reviewed: Dec. 2, 2007

I used the apricot-glaze to go on my Thanksgiving turkey this year. It was perfect. As a main recipe I used the "Perfect Turkey" recipe. The glaze gave a nice contrast to the hearty taste of the wine and the veggie and herb mix used in the other recipe. It was a nice refreshing contrast that everyone enjoyed.

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Nuttylicious

	Cooking Level: Expert Living In: Boston, Massachusetts, USA
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Reviewed: Nov. 30, 2007

I went to epicurious.com as others suggested and found the recipe there with some minor differences. This is an amazing recipe, and makes the most delicious turkey I have ever had.

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Schmane

	Cooking Level: Intermediate Living In: Austin, Texas, USA
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Reviewed: Nov. 26, 2007

This got rave reviews. SOOOO good. Turkey was so moist-everyone loved it. I grabbed apple nectar by mistake. worked out fine.I didnt follow all the timing instructions and still worked great. I wll NEVER make another gravy again-excellent!!!!

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STEINY

	Cooking Level: Intermediate
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Reviewed: Nov. 22, 2007

The turkey was nice and tender, and the gravy tasted great (although it looked kinda gross). I would recommend doubling or tripling the amount of gravy you make because I had to go back and try to make more half way through dinner. I wish that the turkey had more of the apricot flavor...the glaze was amazing...I wonder if there is a way to infuse that flavor into the turkey a bit more...

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mom23boys

	Cooking Level: Expert Home Town: Utica, New York, USA Living In: Rockville, Maryland, USA
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Reviewed: Nov. 6, 2007

i've made this recipe 6 times(including my 1st turkey day. Make sure to whip out your meat thermometer for the 22 lbs bird! The glaze and the gravy are excellent, lthere will be none left! Try using homemade jam as an ingredient for the glaze. I use mexican canned nectar for the glaze as well, cheap and tasty.

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Amber

	Cooking Level: Expert Home Town: Chico, California, USA Living In: Sioux Falls, South Dakota, USA
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Reviewed: Sep. 18, 2007

This is an excellent recipe - especially the onion/shallot gravy. I do not like gravy, usually, but this gravy just makes my mouth water thinking about it!!! I tried this recipe last Thanksgiving, and everyone really liked it. I will definately use it for this coming Thanksgiving. I just can't get my fill of that gravy!!! :o) UPDATE: I've used this recipe for several years now, and every single time I make it, people REALLY like it!

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ANGELA CAROL

	Cooking Level: Intermediate Home Town: Boise, Idaho, USA
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Reviewed: Mar. 26, 2007

Have made this for several special occasion holiday dinners, always a hit.

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SPRINKLEDPINK

	Cooking Level: Intermediate Living In: Toronto, Ontario, Canada
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Reviewed: Dec. 28, 2006

This is a delicious recipe, I have made it every year since it came out in Bon Appetit cookbook. I don't know what the penalities are for plagerism on this site, but this is certainly not Ma Lipo's or Christine's recipe. Check it out for your self on Epicurious.com, it is called, "Apricot Glazed Turkey with Roastsed Onion and Shallot Gravy. Anyway, I don't think that Ma Lipo should get all the rave reviews because it isn't her recipe. I thought we were suppose to submit original recipes on this site....just a thought.

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dgjcooks


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Reviewed: Dec. 23, 2006

Terrific Turkey Recipe. Most of the prepwork can be done in the preceding days. (slice the onions and shallots, make the butter, and make the glaze). I also brined the turkey which kept it exceptionally moist and I didn't need to do the steps with the tenting etc. The gravy I was skeptical of, I am a gravy flunkee - this was sooo easy and very flavorful. I preferred it to the traditional gravy we also served that day. My husband said this was the best turkey he's ever tasted. We had it for thanksgiving and are having it for Christmas again.

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MITHRILROS


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Reviewed: Nov. 28, 2006

We all loved this! It had great flavor and was fun to make!

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Melissa


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Reviewed: Oct. 18, 2006

This recipe is the best. I have made it several years in a row. I also made it for a lerge crowd (50 or more people) and they loved it. The recipe seems a little step intensive but if you read it through and plan it out it won't be hard. The gravy that it yiled is awesome. I think I add a little salt and may thicken it a little more in the end. Give this one a try you won't be sorry.

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W.E. the Cook


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Reviewed: Jan. 22, 2006

I'm a 21-year old college student and this was my first year making Christmas dinner for my family. My family usually doesn't like turkey (especially my mother) and they absolutely loved this recipe (which was particularly gratifying since they had bets going that I would burn down the kitchen). The turkey was amazing!

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Kaylie


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