1 Cup apricot nectar
1 Cup apricot preserves
2 Tablespoons fresh gingerroot, peeled and minced
1 Tablespoon honey
3/4 Cup unsalted butte, softened to room temperature
3 Tablespoons chopped fresh sage
1/2 Teaspoon salt
1 Teaspoon freshly ground black pepper
1 21-Pound whole turkey, fresh or frozen (thawed)
32 Ounces turkey broth, divided
1 Teaspoon chopped fresh thyme
1/2 Teaspoon chopped fresh sage
As needed salt and freshly ground black pepper

Method

Apricot Glaze

Combine apricot nectar, preserves, ginger and honey in a small heavy saucepan and bring to boil. Reduce heat to medium-low, and simmer until reduced to 1¼ cup, about 15 minutes.

Herb Butter

Blend ¾ cup butter, 3 tablespoons sage, salt and pepper in small bowl. Set aside.

Roasted Turkey

Preheat oven to 400º F.

• Pat turkey dry with paper towels. Season turkey cavity with salt and pepper.
  Place turkey on rack, and set in large shallow roasting pan. Slide hand under skin of turkey breast to loosen skin.
• Spread half of herb butter over breast under skin. Place remaining herb butter in small saucepan. Stir over low heat until melted. Brush herb butter over outside of turkey. Tie legs together loosely to hold shape of turkey.
• Roast turkey for ½ hour. Reduce oven temperature to 325º F. and continue to roast turkey another 1½ hours, basting occasionally with pan drippings. (Add broth to pan if pan drippings evaporate).
• Bring apricot glaze to simmer. Brush turkey with ½-cup glaze; tent turkey with heavy-duty foil. Roast turkey 1 hour.
• Remove foil; roast another ½ hour, brushing remaining glaze over turkey. Turkey is done when button head of timer "pops" up and the internal temperature measures 170 degrees F. in the breast.
• Place turkey on platter, loosely tent with foil. Let stand ½ hour before carving.

Recipe by The National Turkey Federation.