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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)
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.