Roast turkey with apricot chardonnay glaze
This seasonal roast turkey recipe comes from Woodbridge Chardonnay. It uses Woodbrigde Chardonnay for the unique glaze. It is ideal for Thanksgiving and Christmas.
- 4kg [10 lb] Butterball turkey
'External turkey seasoning:'
Internal turkey seasoning:
Apricot Chardonnay Glaze:
- 1½ cups of Woodbridge Chardonnay
- 1 cup sugar
- 2 tablespoon apricot preserves
- 1 teaspoon lemon zest (optional)
- 160° C (325° F - gas 3), [fan oven 140° C & reduce cooking time by 10 mins per hour]
- 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 butchers 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 ¾ cooked, remove foil and baste with Apricot Chardonnay Glaze.
- Place back inside oven and let crisp up during remaining time.
- Safe internal temperature is 180°F (82° C) deep in the thighjuices should run clear, not pink.
- If stuffed, temperature should be 165°F (74° C) in center of stuffing.
- When bird is done, allow it to stand for 15 min. to release juices before serving.
- In a medium saucepan over medium-low heat, add Chardonnay, sugar, and apricot preserves.
- Cook down, stirring occasionally until thick (approx. 30 min.).
- When turkey is ¾ cooked, evenly baste with glaze using a pastry brush.
- Remove foil from top of bird and finish cooking.
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