Rosemary Apricot Glazed Turkey is a simple, beautiful and delicious recipe for Thanksgiving. Savory, fresh rosemary and sweet apricot create the perfect glaze for turkey.
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Thanksgiving is my favorite time of the year, along with Christmas. Everything is always just so warm, comforting, and beautiful. I’m not just talking about the food. The whole ambiance of this time of year is so wonderful.
My go-to for turkey is usually a simple herbed turkey, but since I make Turkey Cutlets with Rosemary and Thyme all throughout the year, I like to switch things up a bit for my Thanksgiving turkey.
Apricot is one of my favorite fruits to pair with turkey, and fresh rosemary is the perfect herb to compliment the sweet glaze. You won’t believe how easy this beautiful Rosemary Apricot Glazed Turkey is to make!
Why This Recipe Works
This recipe is very easy and only requires 2 ingredients for the glaze.
The combination of apricot and rosemary give turkey a delicious sweet and savory flavor.
It’s a beautiful main dish to serve during holidays and family gatherings. It’s especially perfect for Thanksgiving.
How to Make Rosemary Apricot Glazed Turkey
Ingredients
For this recipe you only need the turkey, butter, salt, pepper, apricot preserves, and rosemary.
Chef’s Tip: Fresh rosemary works best in this recipe however, dried can be substituted.
The entire recipe and instructions can be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
Preheat your oven to 350°F.
Create!
Place turkey in a roasting pan or on a rack over a pan and pat dry with paper towels.
Brush the melted butter all over the turkey and season with salt and pepper.
Cover and transfer the turkey to the oven. Roast as directed on the package up until the last half hour or so.
Typically you would roast for 15 minutes per pound if your turkey is unstuffed. If your turkey is stuffed, roast for 20 minutes per pound.
While the turkey is roasting, whisk together the apricot preserves and rosemary.
When there is about a half hour left of cook time, uncover the turkey and brush on the glaze. Continue roasting until the turkey is done. If the turkey starts to brown before the cook time is up, cover with aluminum foil.
The turkey is done when the internal temperature reaches 165°F in the center of the turkey, not touching any bone.
Let the turkey rest for at least 20 minutes before slicing.
Present!
Garnish with addition fresh rosemary, if desired. Slice and serve.
Tips and Techniques
- It is not recommended to rinse the turkey before patting dry with paper towels.
- Roast 15 minutes per pound if unstuffed, and 20 minutes per pound if stuffed.
- If your turkey starts to brown before the roasting time is up, cover it with aluminum foil.
- The internal temperature needs to reach 165°F in the center of the turkey, not touching a bone.
- Let the turkey rest for at least 20 minutes before carving – this allows the juices redistribute.
- Double the recipe for a whole turkey.
FAQ’s
How Do You Keep Turkey Moist?
You can brine it overnight before roasting it to help lock in moisture. Some people prefer to add water to the bottom of the roasting pan and baste regularly.
Why Do You Put Butter On Turkey?
Rubbing turkey with butter or oil before roasting it will give you a beautiful, golden color and crisp the skin.
Do You Cook Turkey With The Lid On Or Off?
You should cover turkey while roasting it for the majority of the time. Uncover the turkey during the end of the roasting time to help brown the skin.
More Turkey Recipes
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Rosemary Apricot Glazed Turkey
Ingredients
- 1 7 pound turkey breast
- 2 tablespoons melted butter
- salt and pepper
- 1/4 cups apricot preserves
- 2 sprigs fresh rosemary plus more for garnish (optional)
Instructions
- Preheat oven to 350°F and melt the butter.
- Place turkey in a roasting pan or on a rack over a pan and pat dry with paper towels.
- Brush the melted butter all over the turkey and season with salt and pepper.
- Cover and place the turkey in the oven and roast as directed on the package up until the last half hour or so.
- Whisk together the apricot preserves and rosemary while the turkey is roasting and set aside.
- When there is about a half hour left of cook time uncover the turkey and, brush on the glaze. Continue roasting.
- The turkey is done when the internal temperature reaches 165°F in the center of the turkey, not touching a bone.
- Let the turkey rest at least 20 minutes before carving.
Notes
Tips and Techniques
- It is not recommended to rinse the turkey before patting dry with paper towels.
- Roast 15 minutes per pound if unstuffed, and 20 minutes per pound if stuffed.
- If your turkey starts to brown before the roasting time is up, cover it with aluminum foil.
- The internal temperature needs to reach 165°F in the center of the turkey, not touching a bone.
- Let the turkey rest for at least 20 minutes before carving – this allows the juices redistribute.
- Double the recipe for a whole turkey.
Nutrition
This recipe was originally posted on October 2, 2018. It was updated with more thorough instructions, tips, techniques, FAQ’s and video in October 2020.
Teresa says
Should I brine sweet for this recipe or it doesn’t matter?
Lauren says
Hi Teresa! I should have mentioned that the turkey breast that I used was already pre-brined (salt). So, if yours is not, then you can go ahead and brine it, either way, if you’d like.
Fay says
We are dark meat people, so we are basically doing a half turkey but the thighs/legs rather than the breast. Is there anything that may need adjusting, or is it pretty much the same? (This is my first Thanksgiving without the well intentioned micromanaging of my mother, so I just don’t want to botch it.)
Lauren says
Haha! Totally understandable! I’m thinking that you can probably get away with the same measurements depending on the size, but it’s easy to double since you’ll likely have plenty of extra jam and rosemary anyway. The timing might be different, but the idea is to baste with the glaze with an hour or so left of cook time. I hope you love it!!
Punam's Indian recipe says
Didn’t found turkey so prepared this dish with chicken. It was delicious too.
Lauren says
Thank you! I’m so glad you liked it!
Adrianne says
Hey Lauren! This looks delicious, you seriously nailed the brief on this one. I would want this on my thanksgiving table every year. The photo of the turkey up close has such beautiful light as well. TOP JOB!!
Valentina says
Pretty sure this is most beautiful turkey ever! Seriously, the golden color, the flavors, all of it. This would be a lovely twist for Thanksgiving,
Caitlyn Erhardt says
Wow this looks amazing! The coloring of the turkey skin is perfect! Amazing job!
Matt @ Plating Pixels says
Yum! Love the fruit pairing and looks like a top contender for my Thanksgiving dinner.
Lauren says
It’s so hard to choose for such a big day!
Ben Myhre says
That glaze looks absolutely phenomenal and I love the idea of turkey and apricot. Thank you so much for sharing.
Lauren says
Thank you Ben 🙂