This Apricot Glazed Turkey is an easy way to incorporate summer flavors into your next meal. The turkey is marinated with an savory-sweet apricot compote and then baked to perfection!
Disclosure: I was asked to participate in the #TurkeyLovers campaign as part of the Healthy Aperture Blogger Network and was compensated for my time. As always, all opinions are my own. Thank you for your continued support!
Did you guys know June is Turkey Lovers’ Month®? It is, so let’s celebrate!
When I think “turkey” I think Thanksgiving, as do many other people, but guys guess what? We can and SHOULD eat turkey year-round. Especially when the turkey is marinated with apricots—my fave. I gotta be honest though—I tend to forget about turkey, though not anymore! It’s just as easy as chicken and pairs well with a lot of different flavors. AND I’d say I enjoy it just as much as chicken, if not more.
If you’ve been to a grocery store lately, you’ve probably noticed all the summer produce—cue peaches, nectarines and apricots galore! Though I love them all, I think apricots may be my favorite. For this recipe, I simply created an apricot compote which is sweet in taste and paired it with savory flavors like onion and soy sauce. The result is total and complete perfection!
Here’s just a few reasons we all should start cooking turkey more often. For one, turkey is a healthy, lean protein that is super versatile and can be enjoyed year-round. Like I said, it’s not only for the fall time! Secondly, it comes in a variety of different cuts like ground turkey, turkey drumsticks, turkey thighs (like I used in this recipe!), turkey tenderloins, and turkey sausage and can easily absorb flavors and marinades.
To get this recipe just right, you’ll have to brown the turkey on all sides in a hot cast iron skillet over the stovetop and then bake it. That way, the outsides are nice and crispy while the inside is juicy and not overcooked.
So what are you waiting for? Next time you’re at the store, be sure to pick up your favorite turkey cut and get cooking!
- 4 turkey thighs
- Olive oil
- Salt and pepper
- For the glaze:
- 8 apricots, cut into bite-size pieces
- ¼ cup soy sauce
- 3 tbsp honey
- 1 tsp fresh ginger, or more to taste
- ¼ yellow onion, diced
- 1 garlic clove, minced
- Preheat oven to 425°.
- Begin by making the compote: place apricots, soy sauce, honey, and ginger into a saucepan and bring to a boil. Once boiling, reduce to a simmer and use a wooden spoon to break down the apricots even more. It's ok to have some apricot chunks, but you want them to be broken down so that your mixture looks like apricot compote.
- Meanwhile, heat 1 tbsp olive oil in a skillet over medium-high heat and add the onion and garlic. Sir frequently until the onion is translucent, and then add the onion and garlic to the saucepan with the apricot; stir.
- Keep the apricot marinade on a super low setting, stirring occasionally, while you begin to cook the turkey.
- Heat 2 tbsp olive oil in a cast iron or heavy duty skillet over high heat. Place turkey into skillet and sprinkle with salt and pepper, browning turkey on all sides. I recommend using kitchen tongs to handle the turkey--you want to flip the turkey every minute or so, making sure it's evenly browned on all sides, and adding salt and pepper when you flip the turkey.
- Once the turkey is browned, transfer it to a large baking dish.
- Next, pour apricot marinade over top of turkey and then bake turkey in the oven for approximately 30 minutes or until turkey reaches an internal temperature of 175°.
- Serve turkey with rice or on a salad--the possibilities are endless!