21 Pound turkey
32 Ounces turkey broth
Salt and pepper to taste
For Apricot Glaze
1 Cup apricot preserves
1 Cup apricot nectar
2 tbsp Honey
2 tbsp Fresh gingerroot, peeled and minced
For Herb Butter
3/4 Cup unsalted butter, softened
3 tbsp Chopped fresh sage
1 tsp ground black pepper
1/2 tsp Salt
1. Preheat the oven to 400 degrees F.
2. Mix apricot nectar, preserves, ginger and honey in a small heavy saucepan and bring to a boil.
3. Decrease the heat to medium-low and simmer for about 15 minutes, set aside.
4. Blend butter, sage, salt and pepper in a small bowl and keep aside this herb butter.
5. Clean and dry the turkey with paper towels.
6. Season the turkey with salt and pepper.
7.Put the turkey on rack, and place in a large shallow roasting pan.
8. Slide fingers under the skin of turkey breast to loosen the skin.
9. Spread half of the herb butter over breast under the skin and put rest of the herb butter in small saucepan.
10. Place it on low heat till melted.
11. Brush the herb butter outside of the turkey.
12. Tie the legs together loosely to form the shape of the turkey.
13. Roast turkey for about 30 minutes.
14. Decrease the oven temperature to 325 degrees F.
15. Continue to roast turkey for another 1-1/2 hours, basting occasionally with pan drippings. Add broth to the pan if pan drippings evaporate.
16. Place the apricot glaze on low heat and simmer.
17. Brush the turkey with 1/2 cup glaze and cover turkey with heavy foil.
18. Roast turkey for about 1 hour.
19. Remove the foil and roast turkey for another 30 minutes, brushing rest of the glaze over turkey.
20. Turkey is cooked when the internal temperature measures 170 degrees F in the breast.
21. Place turkey on serving dish, loosely tent with the foil.
22. Let stand for about 30 minutes before carving.