Golden-glaze turkey

Special to The Globe and Mail

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  • Servings: 12

8 or 9-pound turkey

Soft butter or margarine

Salt and pepper

1/3 cup smooth apricot jam

3 tbsps. honey

2 tsps. thick steak sauce

1 tbsp. lemon juice

2 tsps. corn starch


Tie and skewer turkey into shape. Place on rack in open pan and spread with butter or margarine. Sprinkle with salt and pepper. Add a sprinkle of thyme, if desired. Cover with lid of roasting pan, or a piece of foil. Bake at 325 F. for 1 to 1/2 hours, basting occasionally. Then uncover and continue to bake, basting often, until leg may be easily twisted in its joint (internal temperature 185 F.). Allow about three to four hours of total cooking.

Toward the end of baking, in a small saucepan combine jam, honey, steak sauce, lemon juice and corn starch. Stir over heat until mixture boils. Glaze the turkey with the apricot mixture during the last 30 or 40 minutes of baking.

Suggested Wine Pairings