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Apricot-Glazed Turkey (2010 Sodexo College Food Trends winner)

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12 servings (6 oz each) Medium
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Ingredients (6)

  • 10 - 12 lb Whole Turkey
  • Water
  • 1 cup Apricot Preserves
  • 1 cup Apricot Preserves
  • 8 oz Whole-grain Mustard
  • 2 tsp. Fresh Rosemary (chopped)

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.


  1. 1Thaw turkey in refrigerator or purchase fresh.
  2. 2Clean turkey and remove giblets.
  3. 3Place 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.
  4. 4Mix Apricot glaze, whole grain mustard and rosemary together.
  5. 5After 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.
  6. 6Remove turkey from oven and add remaining glaze and let rest for 15 minutes.
  7. 7Carve at table or display on platter. Serve with fresh mashed potatoes and grilled corn on the cob.
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