There are various ways to roast a turkey. This is one of two that we particularly like. Of course, all turkeys should contain a luscious stuffing (you will find several recipes on our website and in our cookbooks). Roast Turkey #1 requires a session of marinating, and #2 has a top-of-the-stove precooking period. We'll leave it up to you to decide which is best.
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.