Ingredients Jump to Instructions ↓

  1. ( view qty in metric system instead )

  2. 16 pound turkey, rinsed inside and out

  3. 1 tbsp. vegetable oil

  4. 2 tsp. salt

  5. 2 tsp. pepper

  6. 1 lemon, halved

  7. 6 cloves garlic, peeled and crushed

  8. 6 fresh thyme sprigs

  9. 4 fresh rosemary sprigs

  10. 4 fresh sage sprigs

  11. 1 bay leaf

  12. 3/4 cup apricot jam or preserves

  13. 1 1/2 tbsp. lemon juice

  14. 2 tsp. finely grated lemon peel

  15. 2 tsp. dried sage leaves

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees. Rub the turkey all over with the vegetable oil and season inside and out with the salt and pepper. Place the turkey on a rack in a large roasting pan. Stuff the lemon halves, crushed garlic, thyme sprigs, rosemary sprigs, sage sprigs and bay leaf into the turkey cavity. Roast the turkey about 2 1/2 hours until golden and the temperature reaches 165 degrees. Meanwhile, combine the apricot jam, lemon juice, grated lemon peel and sage in a small saucepan over low heat. Cook until the jam is melted, stirring frequently. Brush 1/2 of the apricot mixture all over the turkey. Roast turkey 15 minutes. Brush the remaining glaze over the turkey and roast another 15 minutes until the temperature reaches 170 to 175 degrees. Transfer the turkey to a cutting board and let stand 20 to 30 minutes before carving.


Send feedback