How To Make Kosher Apricot Turkey Roast

Kosher Apricot Turkey Roast

This delightful recipe features a succulent turkey roast glazed with a vibrant apricot sauce, perfectly balanced for a kosher diet. It’s garnished with fresh herbs like rosemary and thyme, adding a burst of flavor and aroma. The apricot glaze not only imparts a sweet tanginess but also gives the turkey a gorgeous golden-brown finish. This dish is a feast for the eyes as much as it is for the palate, making it an excellent choice for special occasions or a family dinner.

Nutritional Information:

  • Calories: 104 kcal
  • Carbs: 14g
  • Fat: 5g
  • Protein: 0.6g
  • Sodium: 503mg
  • Sugar: 7g

This recipe strikes a fine balance between indulgence and nutrition, ensuring you enjoy a delicious meal without compromising on health. The apricot and herbs bring a fresh and zesty flavor that complements the tender, juicy turkey beautifully.


To prepare the Kosher Apricot Turkey Roast, you’ll need a set of basic kitchen equipment that will help you prepare, cook, and serve the dish efficiently. Here is a list of the essential equipment:

  1. Roasting Pan: A large roasting pan is crucial for cooking the turkey roast evenly. It should be big enough to accommodate the size of your turkey and sturdy enough to handle the weight.
  2. Meat Thermometer: An essential tool to ensure the turkey is cooked safely to the right internal temperature, which should reach at least 165°F (74°C) in the thickest part of the meat.
  3. Basting Brush: Used for applying the apricot glaze over the turkey. A silicone basting brush works well for this task as it’s easy to clean and can handle the heat.
  4. Mixing Bowl: Needed for preparing the apricot glaze. Choose a size that’s big enough to mix all the glaze ingredients comfortably.
  5. Whisk or Spoon: Mixing the glaze ingredients until well combined.
  6. Aluminum Foil: Useful for covering the turkey during roasting if the top begins to brown too quickly. It helps to prevent burning and ensures even cooking.
  7. Sharp Knife: A sharp carving knife is essential for slicing the turkey roast neatly once it’s cooked.
  8. Cutting Board: Preferably a large one, to carve the turkey on after it’s cooked. It’s helpful to have one that’s dedicated to meat to avoid cross-contamination.
  9. Serving Platter: A large platter to present and serve the turkey roast. Choose one that complements the size of your roast and the elegance of your presentation.
  10. Oven Mitts: Essential for handling hot pans and trays safely when removing them from the oven.
  11. Optional: If you decide to garnish with fresh apricots or herbs, a small paring knife and a chopping board would be useful for preparing these components.

Having these items ready before you start cooking will make the process smoother and more enjoyable. Each tool plays a role in ensuring your Kosher Apricot Turkey Roast turns out perfectly cooked and beautifully presented.


  • 1 turkey roast (size based on your requirement)
  • 1 cup apricot preserves
  • 1 packet Goodman’s onion soup mix
  • 1/4 cup ketchup
  • 2 tablespoons olive oil
  • Fresh rosemary and thyme
  • Kosher Salt and pepper to taste
  • Fresh apricots and additional herbs for garnishing (optional)


  1. Preheat the Oven: Preheat your oven to 375°F (190°C). Adjust the oven rack to accommodate the size of your roasting pan.
  2. Prepare the Apricot Glaze: In a mixing bowl, combine the apricot preserves, Goodman’s onion soup mix, ketchup, and olive oil. Whisk together until the mixture is smooth and well combined.
  3. Prepare the Turkey: Rinse the turkey roast under cold water, then pat it dry with paper towels. If your turkey has been brined or is preseasoned, you can skip the rinsing step.
  4. Season the Turkey: Season the turkey lightly with salt and pepper. Remember, the onion soup mix already contains salt, so use salt sparingly.
  5. Apply the Glaze: Use a basting brush to apply a generous layer of the apricot glaze all over the turkey roast. Make sure to cover all sides evenly.
  6. Roast the Turkey: Place the turkey in the roasting pan. Insert it into the preheated oven and roast according to the size of your roast or until the internal temperature reaches 165°F (74°C) when checked with a meat thermometer. Baste the turkey with the remaining apricot glaze every 30 minutes to ensure it remains moist and flavorful.
  7. Check for Doneness: Check the turkey’s internal temperature by inserting a meat thermometer into the thickest part of the roast, not touching any bone. Once it reaches 165°F (74°C), it’s safely cooked.
  8. Let it Rest: Once cooked, remove the turkey from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, making the meat more tender and flavorful.
  9. Carve and Serve: Carve the turkey into slices, arrange them on a serving platter, and garnish with fresh apricots and herbs if desired. Serve immediately.
Recommend0 recommendationsPublished in Recipes