Recipes // Main Dish Chicken and Turkey // Apple Chardonnay Glazed Holiday Roasted Turkey

Apple Chardonnay Glazed Holiday Roasted Turkey

  • 1 10 lb Butterball turkey (Serves 8
  • For seasoning the external part of the turkey:                             
  • ¼ cup canola or vegetable oil                                                      
  • Sea Salt to season the whole bird                                                     
  • 1 large piece foil
  • For seasoning the inside of the turkey.                                                
  • 2 whole garlic bulbs           
  • 1 bunch fresh sage


** 1-2 Days prior to cooking the bird. Keeping the turkey inside of its packaging, remove from the freezer and thaw completely in the fridge.

** It is recommended to cook a 10 pound un-stuffed bird for approximately 3.5—4 hours at 325 degrees. For the last hour remove the foil from the bird for a golden roast!

When you’re all ready to cook:                                                                 

  1. Preheat your oven to 325 degrees. Wash your hands. Begin to wash your turkey thoroughly with water.
  2. Remove innards + neck + pat completely dry with clean paper towels.
  3. Place thawed or fresh turkey, breast up, in a large, very stable roasting pan. Tuck the wings back to prevent burning. Tie the legs together neatly with butcher’s twine.
  4. Massage your turkey skin with vegetable oil, making sure to coat the entire bird. Season the whole bird, including the internal cavity generously with sea salt.
  5. If making stuffing always remember your stuffing should be at 165 degrees when done.
  6. Place your sage and garlic bulbs inside of the turkey (optional).
  7. Cover the top loosely with foil (do not cover the entire turkey, with foil, just a small piece big enough to coat the top. Make sure your oven’s bottom rack is set and ready for roasting.
  8. 8- Place the turkey in your pre-heated oven at 325 degrees. Set your timer for appropriate cooking time. **Throughout the cooking process, remove foil and baste your turkey using a turkey baster or a large ladle using the pan juices every 45 minutes or so.
  9. When the turkey is about ¾ done, remove the foil and baste your turkey with the Apricot Chardonnay Glaze. Place the turkey back into the oven and let the bird crisp up for the last few hours. Safe Internal temperature for roasted turkey: 180 degrees deep in the thigh. At this temperature juices should run clear, not pink. -165 degrees in the center of the stuffing, if turkey is stuffed.
  10. When the bird is fully cooked. Safely remove roasted turkey onto your platter. Allow the turkey to stand 15 minutes to release all the juices.

Apple Chardonnay Glaze


  • 1 1/2 Cups Chardonnay
  • 1 cup sugar
  • 2 T apple jam
  • 1 teaspoon lemon zest (optional)


  1. In a medium saucepan over medium-low heat add the Chardonnay, sugar and apricot preserves and cook down, stirring occasionally, until thick, approximately 30 minutes.
  2. When your roasted turkey, is ¾ of the way cooked, using a paintbrush, baste the glaze, coating the entire turkey. Remove the foil from the top of the bird and cook for one last hour.
  3. After placing the glazed turkey into the oven, check for any burning. If your glaze looks like it may be getting too dark, lightly coat the top of the bird with foil and finish cooking time.
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