1 cup apricot nectar
1 cup apricot preserves
2 tablespoons fresh ginger, minced, peeled
1 tablespoon honey
1 21 to 22 pound Foster Farms Turkey
salt and pepper to taste
1 (14 1/2 oz) can low-salt chicken broth
1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried thyme)
1/2 teaspoon fresh sage, chopped (or 1/4 teaspoon dried sage)
1. Combine all ingredients in heavy, small saucepan and bring to boil. Reduce heat to medium-low and simmer until thickened and reduced to 1 1/4 cups, about 15 minutes.
2. Position rack to lowest third of oven and preheat to 400 degrees. Pat turkey dry with paper towels. Season turkey cavity with salt and pepper. Place turkey on rack set in large roasting pan. Tie legs together to hold shape of turkey. Roast turkey 30 minutes. 3. Reduce oven temperature to 325 degrees. Roast turkey 1 hour and 30 minutes, basting occasionally with pan drippings. Tent turkey with heavy-duty foil; roast 45 minutes longer. 4. Add chicken broth, thyme and sage to pan. Roast 15 minutes. Bring glaze to simmer. Brush 1/2 cup glaze over turkey. Continue to roast turkey uncovered until meat thermometer inserted into thickest part of thigh registers 180 degrees or until juices run clear when thickest part of thigh is pierced with skewer. Brush occasionally with glaze and add more broth to pan if liquid evaporates (about 40 minutes longer for unstuffed turkey or about 1 hour and 10 minutes longer for stuffed turkey). Place turkey on platter; tent with foil, let stand 30 minutes.