A delicious and aromatic turkey with butter-crisped skin flavored with decadent apricot nectar and rosemary.
Pre-heat oven to 425°F (see notes for regular roasting directions)
Remove turkey from packaging; remove giblets.
Wash and/or pat turkey dry, set aside.
Place cannon in a roasting pan or baking sheet to catch the drippings.
Melt the butter; set aside.
Add ¼ tsp salt and pepper to the apricot nectar; stir well.
Pour all but ¼ cup of the liquid into the cannon funnel.
Add 3 sprigs of rosemary and the half of the onions into the cannon funnel.
Place turkey onto cannon, tucking the wings underneath the bird.
Pull skin up around the breast and in the leg area, season with salt and pepper (about ¼ tsp of each) then brush with the melted butter; replace the skin.
Stuff neck opening with the remaining onions and rosemary, then pour the remaining liquid into the neck.
Sprinkle the remaining ½ tsp of the salt and pepper to the outside of the bird.
Using a basting brush, generously coat the outside of the bird with butter.
Place in a preheated 425°F oven; cook for 30 minutes.
Reduce heat to 350°F.
Cook for 40 minutes.
Check internal temperature. Remove the turkey when an instant read thermometer registers 160°F.
Allow the turkey to rest for 10 minutes (it will reach 165°F while resting).
Remove the turkey from the cannon and place on a cutting board, discard the liquid.
Carve, serve, and enjoy.
Roasting without the turkey cannon:
Follow all the prep steps above, except when decreasing the oven temp after the first 30 minutes, decrease oven to 325°F.
Use the nectar, herbs, and onions as part of the roasting sauce. Stuff some onions and rosemary in the crevices (is not stuffing the bird) and pour some nectar through. Allow the rest of the liquid to rest at the bottom.
These juices can be used to make the gravy.
Cook UNSTUFFED: 13-15 MINUTES per pound: check internal temperature.
Cook STUFFED: 15-18 MINUTES per pound; check internal temperature