MEMBER RECIPE
Apricot-Glazed Turkey (2010 Sodexo College Food Trends winner) Recipe
By SdxGoodEats
Carved turkey is a favorite with college students across the country. This version, prepared with a twist, adds a burst of flavor. Sodexo chefs recommend you serve this dish with mashed potatoes and grilled corn on the cob. This version is a 2010 Sodexo College Food Trends winner.
INGREDIENTS
- 10 - 12 lb Whole Turkey
- Water
- 1 cup Apricot Preserves
- 1 cup Apricot Preserves
- 8 oz Whole-grain Mustard
- 2 tsp. Fresh Rosemary (chopped)
INSTRUCTIONS
- Thaw turkey in refrigerator or purchase fresh.
- Clean turkey and remove giblets.
- Place turkey, skin side up, in roasting pan (use wire rack) and add hot water 1/3 full from top of pan. Cook in 325 degree oven for 2 hours.
- Mix Apricot glaze, whole grain mustard and rosemary together.
- After 2 hours of cooking, remove turkey from oven and coat with 1/3 of the glaze. Place back in the oven and continue to roast for 30 minutes, add second 1/3 of the glaze and return to the oven and roast until turkey reaches an internal temperature of 165 degrees. Approx 25 -30 minutes more.
- Remove turkey from oven and add remaining glaze and let rest for 15 minutes.
- Carve at table or display on platter. Serve with fresh mashed potatoes and grilled corn on the cob.
Member recipes are not tested by the CHOW food team.
