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
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.