Apricot Glazed Smoked Turkey




(Note: For a perfect roasted turkey: Use a roasting pan with a rack. Tie the legs together, but with butter, salt and pepper. Place the bird breast-down on the rack; cover lightly with foil and roast one hour at 325ยบ. Turn on one side, baste, cover with foil and cook another 45 minutes. Turn on opposite side and repeat. Remove the foil, turn breast side up and baste with Apricot Glaze. Continue cooking for 45 minutes to one hour. Baste with glaze two or three times. When done, cover and allow to set for 20 minutes before carving.


When cooked this way the juices are distributed evenly in the meat and it makes for a succulent, moist turkey, even when good and done.)


1 jar Apricot Preserves

1 tsp. Liquid Smoke

1 tsp. Fresh Ginger or 1/2 tsp. ground Ginger


Combine ingredients and heat over low heat. Stir to combine well. Use to baste the turkey during the last hour of cooking. Baste two or three times.


This will cook up a turkey that'll look like one of those pictures in your cookbook, and it'll taste even better than it looks! The whole secret is in the roasting process, so take the time to do it right!



Click here to view the Bluegrass Breakdown column in which this recipe appeared.


Click here to return to J.D.'s Kitchen Home Page.




Copyright © 2002 - 2010 California Bluegrass Association. All rights reserved.
Comments? Questions? Please email rickcornish7777@gmail.com