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.
