Apricot Glazed Turkey

Method

Tap a step when it's done.

1. 1Glaze - Combine all ingredients in a small saucepan and bring to the boil. Reduce heat to medium low and simmer until thickened and reduced by about a third to a half, about 20 minutes. Do this later in the cooking process as glaze should still be warm when brushed onto turkey.
2. 2Herb Butter - Blend ingredients together in a small bowl and set aside.
3. 3Onion Mixture - Melt butter in pan over medium heat, add onions and saute until very soft and just starting to colour.
4. 4Turkey - Preheat oven to 200 deg C/180 deg C fan forced. Pat turkey dry with paper towels. Place turkey on rack in a large roasting pan. Slide hand under the skin to loosen it. Spread half of the herb butter under the skin. Melt remaining butter and brush over the outside of the turkey. Roast turkey 20 minutes. Reduce oven temperature to 170 deg C/150 deg C fan forced. Roast a further 45 minutes, basting occasionally with pan drippings. Add onion and thyme sprigs to turkey cavity and brush apricot glaze over turkey. Pour chicken stock into base of roasting pan Cover the roasting pan tightly with tented foil and cook further 50 minutes or until turkey is cooked (when juices run clear when turkey is spiked with a skewer).
5. 5The pan drippings from this recipe make a delicious gravy.
6. 6NOTE: A whole turkey can be used for this recipe (the original recipe is for a whole turkey) but I prefer the breast meat. You just need to adjust the cooking time. Be aware that a whole turkey will take a lot longer to cook as it is bigger and more enclosed. The heat gets to the inside of the turkey breast buffet easily, allowing for a relatively short cooking time.