Savory rosemary and sweet apricot are perfect flavors for turkey! This Rosemary Apricot Glazed Turkey is a beautiful and delicious recipe for Thanksgiving!
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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.
Growing up, my mom always made a huge spread for dinner. We often celebrated the holiday with extended family, but she would still make her own Thanksgiving dinner for just us on a different day. She knew the leftovers would never go to waste. Not with me around.
I would eat those leftovers for breakfast, lunch, and dinner until there was nothing left.
When I moved out, I followed in her footsteps. Every year, regardless of what we might do on Thanksgiving Day, I always make a turkey dinner at home, as well, with plenty of extra for leftovers!
My go-to for turkey is usually a simple herbed turkey, but since I make turkey cutlets that way 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. And, you won’t believe how easy this beautiful Rosemary Apricot Glazed Turkey is to make!
How to Make Rosemary Apricot Glazed Turkey
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.
Place the turkey in the oven and roast as directed on the package up until the last 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 an hour left of cook time, brush on the glaze and continue roasting. 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!
Carve and enjoy!
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.
- Be sure to let the turkey rest for at least 20 minutes before carving – this lets the juices redistribute.
- Double the recipe for a whole turkey
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- 1 7 pound turkey breast
- 2 Tablespoons melted butter
- salt and pepper
- 1/4 Cups apricot preserves
- 2 sprigs fresh rosemary + more for garnish (optional)
-
Preheat your 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.
-
Place the turkey in the oven and roast as directed on the package up until the last hour or so.
-
Whisk together the apricot preserves and rosemary while the turkey is roasting and set aside.
-
When there is about an hour left of cook time, brush on the glaze and 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.
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.
- Be sure to let the turkey rest for at least 20 minutes before carving - this lets the juices redistribute.
- Double the recipe for a whole turkey
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 🙂