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    You are in: Home / Recipes / Turkey With Apricot Chardonnay Glaze Recipe
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    Turkey With Apricot Chardonnay Glaze

    Total Time:

    Prep Time:

    Cook Time:

    5 hrs

    1 hr

    4 hrs

    Robert Mondavi's Note:

    A delicious turkey for the perfect Thanksgiving dinner.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 1 (10 lb) butterball whole turkey

    External turkey seasoning

    Internal turkey seasoning

    Apricot Chardonnay Glaze

    • 1 1/2 cups woodbridge Chardonnay wine
    • 1 cup sugar
    • 2 tablespoons apricot preserves
    • 1 teaspoon lemon zest (optional)

    Directions:

    1. 1
      For glaze:.
    2. 2
      In a medium saucepan over mediumlowheat.
    3. 3
      add Chardonnay, sugar, and apricot preserves.
    4. 4
      Cook down, stirring occasionally until thick (approx. 30 min.).
    5. 5
      When turkey is ¾ cooked, evenly baste with glaze using a pastry brush.
    6. 6
      Remove foil from top of bird and finish cooking.
    7. 7
      For turkey:.
    8. 8
      Preheat oven to 325°F Wash hands.
    9. 9
      Thoroughly rinse turkey with water.
    10. 10
      Remove innards and neck; pat dry with clean paper towels.
    11. 11
      Place turkey breast up in a large, stable roasting pan.
    12. 12
      Tuck wings back to prevent burning.
    13. 13
      Neatly tie legs together with butcher’s twine.
    14. 14
      Massage turkey with oil, making sure to coat evenly.
    15. 15
      Season entire bird, including internal cavity, with sea salt.
    16. 16
      Place sage and garlic bulbs inside (optional).
    17. 17
      Loosely cover just the top of turkey with foil.
    18. 18
      Place turkey on bottom oven rack. Set timer accordingly.
    19. 19
      Remove foil and baste turkey with pan juices approximately every 45 minute.
    20. 20
      When turkey is ¾ cooked, remove foil and baste with Apricot Chardonnay Glaze.
    21. 21
      Place back inside oven and let crisp up during remaining time.
    22. 22
      Safe internal temperature is 180°F deep in the thigh—juices should run clear, not pink. If stuffed, temperature should be 165°F in center of stuffing.
    23. 23
      When bird is done, allow it to stand for 15 minute to release juices before serving.

    Ratings & Reviews:

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    Nutritional Facts for Turkey With Apricot Chardonnay Glaze

    Serving Size: 1 (511 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 891.5
     
    Calories from Fat 361
    40%
    Total Fat 40.1 g
    61%
    Saturated Fat 9.8 g
    49%
    Cholesterol 282.2 mg
    94%
    Sodium 276.7 mg
    11%
    Total Carbohydrate 34.3 g
    11%
    Dietary Fiber 0.3 g
    1%
    Sugars 27.6 g
    110%
    Protein 85.7 g
    171%

    The following items or measurements are not included:

    fresh sage

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