Apricot Glazed Turkey Recipe

• 21 Pound turkey, fresh
• 32 Ounces turkey broth,
• As needed salt and freshly ground black pepper
  
  For Apricot Glaze
• 1 Cup apricot preserves
• 1 Cup apricot nectar
• 1 tbsp Honey
• 2 tbsp Fresh gingerroot, peeled and minced
  
  For Herb Butter
• 3/4 Cup unsalted butter, softened to room temperature
• 3 tbsp Chopped fresh sage
• 1 tsp Freshly ground black pepper
• 1/2 tsp Salt

• Preheat the oven to 400 degrees F.
• Mix apricot nectar, preserves, ginger and honey in a small heavy saucepan and bring to a boil.
• Decrease the heat to medium-low and simmer for about 15 minutes, set aside.
• Blend butter, sage, salt and pepper in a small bowl and keep aside this herb butter.
• Clean and dry the turkey with paper towels.
• Season the turkey with salt and pepper.
• Put the turkey on rack, and place in a large shallow roasting pan.
• Slide fingers under the skin of turkey breast to loosen the skin.
• Spread half of the herb butter over breast under the skin and put rest of the herb butter in small saucepan.
• Place it on low heat till melted.
• Brush the herb butter outside of the turkey.
• Tie the legs together loosely to form the shape of the turkey.
• Roast turkey for about 30 minutes.
• Decrease the oven temperature to 325 degrees F.
• Continue to roast turkey for another 1-1/2 hours, basting occasionally with pan drippings. Add broth to the pan if pan drippings evaporate.
• Place the apricot glaze on low heat and simmer.
• Brush the turkey with 1/2 cup glaze and cover turkey with heavy foil.
• Roast turkey for about 1 hour.
• Remove the foil and roast turkey for another 30 minutes, brushing rest of the glaze over turkey.
• Turkey is cooked when the internal temperature measures 170 degrees F in the breast.
• Place turkey on serving dish, loosely tent with the foil.
• Let stand for about 30 minutes before carving.