Apricot Herb Glazed Turkey

• 1 (11- to 13-pound) turkey, thawed
• 1 tablespoon salt
• 1 teaspoon pepper
• 1/3 cup Land O Lakes Butter, softened
• 1/3 cup apricot perserves
• 2 tablespoons chopped fresh sage
• 2 tablespoons chopped fresh rosemary
• 2 carrots, sliced
• 2 ribs (1 cup) celery, sliced
• 1 small (1/2 cup) onion, chopped
• 1/4 cup water
• 2/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 4 cups water or chicken broth

1. Heat oven to 325F.
2. Remove neck and giblets from turkey cavities.
3. Rinse turkey and dry with paper towels; place onto work surface.
4. Loosen skin from breast and legs as much as possible.
5. Sprinkle turkey cavity with 1 tablespoon salt and 1 teaspoon pepper.
6. Combine butter, preserves, sage and rosemary in food processor bowl fitted with metal blade; process 15 seconds or until finely chopped.
7. Place 1/3 cup into bowl; set aside.
8. Spread remaining butter mixture under turkey skin.
9. Fold wings back under turkey; secure legs.
10. Place carrots, celery and onion in even layer in large roasting pan.
11. Place turkey, breast-side up, onto vegetables.
12. Add 1/4 cup water to bottom of roaster.
13. Microwave reserved 1/3 cup butter mixture 15 seconds or until melted.
14. Brush butter mixture over turkey.
15. Roast turkey, brushing with butter mixture 2 more times, 3-3 1/2 hours or until meat thermometer placed into meat portion of thigh, but not touching bone, reaches at least 165F.
16. Place aluminum foil tent over turkey breast after 2 hours to prevent over browning.
17. Remove turkey from roaster to cutting board.
18. Cover with foil; let stand 15 minutes.
19. Remove vegetables with slotted spoon; discard.

turkey, salt, pepper, butter, apricot, fresh sage, fresh rosemary, carrots, celery, onion, water, allpurpose, salt, pepper, water

Taken from www.landolakes.com/recipe/3675/apricot-herb-glazed-turkey (may not work)