Orange Apricot Turkey

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Orange Apricot Turkey

A wonderful Thanksgiving recipe shared with Paula that she had to try! How could anything with butter, apricots and orange juice be bad?  It couldn’t!

Orange and Apricot Turkey

Ingredients:
2 sticks butter (well chilled)
1 can Apricot halves (reserve liquid)
1 small can frozen condensed orange juice
Turkey 12-14 pounds
Salt & pepper to taste
4 stems rosemary (optional)


Directions:
Preheat oven to 400º F

Place turkey in large roasting pan (no rack).  Slice chilled butter into long slices.  Slide one full stick of butter under the skin of each breast.  Under the skin of one side place apricot halves. Take the frozen orange juice out of can and place in the cavity of the turkey along with the juice from apricot can and one cup of water. Cook at 400ºF for 20 minutes.

Reduce heat to 250º F and roast until turkey is done.  Baste frequently with the orange/apricot/butter drippings.

Notes From the Paula Deen Test Kitchen:  Turkey will take longer than instructed on a typical turkey package since you are roasting at a lower heat for the final time. Typically, a 12-14 pound bird will take a total of 4 to 4 ½ hours to roast with this method. We used Apricot preserves mixed with a little of the pan juices for a final baste on our turkey.  Flavor was delightful and a nice twist on the usual turkey preparation.

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Reader Comments:

54321

Dear Paula, we´re stationed here in Germany for the last three year and as we´re not celebrating Thanksgiving, but I´m always cooking turkey for X-mas. The last 20 or more years I have always made a traditional turkey with a little more German based side dishes and filled with stuffing. This year your recipe inspired me and my whole family liked it very much. The turkey was soooooooo juicy amd delicious. As sides I made stuffing and your sweet-potato casserole, Brussels sprouts with sweet onions and bacon and lamb lettuce with orange filets. Your casserole recipe was supposed to be for 8 people, but we could easy feed 12 with it. Thank you for your inspiration and your great Turkey recipe. Ulrike from Stuttgart, Germany

By Ulrike on December 27, 2012

Thanks for making my morning a little bit better with this great article!!

By registry cleaner on November 27, 2010

Hey Tom!  Nice catch on the recipe.  Yes, the rosemary was used for a garnish on the recipe given to Paula. Apparently we just thought the sage looked better! smile  Happy Thanksgiving!

By Libbie Summers on November 24, 2009

The picture looks great.  Recipe sounds excellent. Is the rosemary a garnish?  Looks like sage leaves in the picture.  Picky, picky.

By Tom Rausch on November 24, 2009

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