Wash turkey inside and out and dry well. Sprinkle
with salt and pepper. Pick your favorite stuffing and
fill cavity of bird. Tie up cavity with skewers and
string and tie legs together. Place turkey on rack in a large roasting pan.
Add water and apricot juice to bottom of pan and place over low heat on top
of stove. Cover and simmer for about an hour. Take a look from time to time
and baste with juice from bottom of pan (add more water if it has dried out).
Preheat oven to 350°F and place turkey in same pan (but uncovered) in oven.
Roast for 2 1/2 hours, basting about every half hour. Of course, add more
water if bottom of pan dries out. Remove bird to a hot platter. Also, remove
rack and put pan on top of stove over medium heat. Add flour a little bit at
a time and stir constantly so that gravy will not lump. Add more water if necessary.
