What You Need:
- 3/4 C unsalted butter, room temperature
- 3 tbsp. + ½ tsp. sage, chopped fine
- 1/2 tsp. salt
- 1 tsp. pepper
- 1 (21 lb.) turkey
- 4 C turkey broth, divided
- 2 C apricot preserves
- 2 tbsp. gingerroot, minced
- 2 tbsp. honey
How to Make It:
- Place the butter in a small sauce pan.
- Sprinkle in 3 tbsp. sage and the salt and pepper.
- Heat on low temperature until the butter has melted being sure to stir constantly.
- Clean the turkey by removing the neck and giblets and rinsing it under cold water.
- Pat the entire turkey dry with paper towels.
- Bring the oven temperature up to 400 degrees F.
- Place a rack into a large roasting pan and pour 2 C of the broth into the pan.
- Baste the turkey inside and out and with the melted butter mixture.
- Tie the turkey legs together loosely with string.
- Pour any remaining butter into the roasting pan with the broth.
- Place the turnkey on the rack in the roasting pan.
- Roast 40 minutes on 400 degrees F.
- Reduce the oven temperature to 325 degrees F and roast for 90 more minutes.
- Be sure to baste the turkey about every 30 minutes with the pan drippings.
- If the drippings evaporate during roasting add more broth 1 C at time.
- Place the apricot preserves in a sauce pan and place the pan over medium heat.
- Stir in the minced gingerroot and the honey.
- Bring the mixture to a light boil.
- Reduce the heat to low and continue simmering for 15 minutes.
- Mixture will reduce during cooking time.
- After 90 minutes, brush the turkey completely with the apricot glaze.
- Cover the turkey with an aluminum foil tent and continue roasting 50 minutes.
- Remove the foil tent; brush the turkey again with the remaining glaze and roast an additional 20 minutes or until the turkey reaches an internal temperature of 180 degrees.
- Place the roasted turkey on a platter and allow it to stand 30 minutes before carving.
Serves 30