Apricot Glazed Turkey with Herb Butter

By Team Turkey
Culinary Setting
Meal Type
Main Course, Entrée
3 HR

About this Dish

This apricot glazed turkey, infused with fresh sage butter, will be the centerpiece of your table. The rich herb butter and apricot glaze help keep the turkey most while it roasts. Check out our Whole Turkey Cooking Guide for great turkey tips!

Cooking Style
Whole Turkey
Dish Type
Whole Bird


1 c apricot nectar

1 c apricot preserves

2 tbsp fresh gingerroot, peeled and minced

1 tbsp honey

3/4 c unsalted butter, softened to room temperature

3 tbsp chopped fresh sage

1/2 tsp salt

1 tsp freshly ground black pepper

1 21-lb whole turkey, fresh or frozen (thawed)

32 oz turkey broth, divided

1 tsp chopped fresh thyme

1/2 tsp chopped fresh sage

As needed salt and freshly ground black pepper


Apricot Glaze

Combine apricot nectar, preserves, ginger and honey in a small heavy saucepan and bring to boil. Reduce heat to medium-low and simmer until reduced to 1-¼ cups, about 15 minutes.

Herb Butter

Blend ¾ cup butter, 3 tablespoons sage, salt and pepper in small bowl. Set aside.

Roast Turkey

Preheat oven to 400ºF.

Pat turkey dry with paper towels. Season turkey cavity with salt and pepper.

Place turkey on rack, and set in large shallow roasting pan. Slide fingers under skin of turkey breast to loosen skin.

Spread half of herb butter over breast under skin. Place remaining herb butter in small saucepan. Stir over low heat until melted. Brush herb butter over outside of turkey. Tie legs together loosely to hold shape of turkey.

Roast turkey for ½ hour. Reduce oven temperature to 325ºF and continue to roast turkey another 1-½ hours, basting occasionally with pan drippings. (Add broth to pan if pan drippings evaporate).

Bring apricot glaze to simmer. Brush turkey with ½-cup glaze; tent turkey with heavy-duty foil. Roast turkey 1 hour.

Remove foil; roast another ½ hour, brushing remaining glaze over turkey. Turkey is done when the internal temperature measures at least 165ºF in the breast, wing and thigh.

Place turkey on platter, loosely tent with foil. Let stand ½ hour before carving.

Meanwhile, add any remaining turkey broth to pan drippings along with the fresh thyme and sage and heat to boiling, reducing to desired thickness. Season to taste with salt and pepper, as needed. Serve with the turkey.