Apricot Glaze:
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 1/4 cups, about 15 minutes.
Herb Butter:
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 3/4 cup butter,
3 tablespoons sage, salt and pepper in small bowl. Set aside.
Roasted Turkey:
1 (21-pound) whole turkey, fresh or frozen (thawed)
32 ounces turkey broth, divided use
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 carving.
Makes 30 servings.
Recipe provided courtesy
of Volk Enterprises, Inc. and the National Turkey Federation.
