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