Apricot Glaze Ingredients:

  • 1 cup apricot nectar
  • 1 cup apricot preserves
  • 2 Tbsp fresh gingerroot, peeled and minced
  • 1 Tbsp honey
Herb Butter Ingredients:
  • 3/4 cup unsalted butter, softened to room temperature
  • 3 Tbsp chopped fresh sage
  • 1/2 tsp salt
  • 1 tsp freshly ground black pepper
Roasted Turkey Ingredients:
  • 1 (21 lbs) whole turkey, fresh or frozen (thawed)
  • 32 oz. turkey broth, divided use
  • 1 tsp chopped fresh thyme
  • 1/2 tsp chopped fresh sage
  • As needed salt and freshly ground black pepper
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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 1/4 cups, about 15 minutes.

Butter Preparation:

Blend 3/4 cup butter, 3 Tbsp sage, salt and pepper in small bowl. Set aside.

Turkey Preparation:

Preheat oven to 400° 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 1/2 hour. Reduce oven temperature to 325° F and continue to roast turkey another 1-1/2 hours, basting occasionally with pan drippings. (Add broth to pan if pan drippings evaporate).

Bring apricot glaze to simmer. Brush turkey with 1/2 cup glaze; tent turkey with heavy-duty foil. Roast turkey 1 hour.

Remove foil; roast another 1/2 hour, brushing remaining glaze over turkey. Turkey is done when button head of timer pops up and the internal temperature measures 170° F in the breast.

Place turkey on platter, loosely tent with foil. Let stand, hour before carving.

Servings: 30
Submitted by: Recipe Group Member