Apricot Glazed Turkey with Herb
1 Cup apricot nectar
1 Cup apricot preserves
2 Tablespoons fresh gingerroot, peeled and minced
1 Tablespoon honey
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 1-¼
cups, about 15 minutes.
3/4 Cup unsalted butter, softened to room temperature
3 Tablespoons chopped fresh sage
1/2 Teaspoon salt
1 Teaspoon freshly ground black pepper
Blend ¾ cup butter, 3 tablespoons sage, salt and pepper in small bowl. Set
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
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 fingers 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 325ºF and continue to roast
turkey another 1-½ 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