| • | 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. |
