Makes about 16 servings 


One 12-pound turkey 
3/4 teaspoon salt 
3/4 teaspoon freshly ground black pepper 
1 bunch fresh flat-leaf parsley 
1 celery stalk with leaves, quartered 
Four 5" fresh marjoram sprigs 
Four 5" fresh thyme sprigs 
One 5" fresh rosemary sprig 
1 tablespoon all-purpose flour 
2 tablespoons cornstarch 
2 tablespoons reduced-sodium soy sauce 
1/2 teaspoon ground ginger 
2/3 cup apricot preserves 
3 tablespoons honey 
2 garlic cloves, minced 

Preheat oven to 325o F. Sprinkle body and neck cavities of turkey with salt and pepper. Stuff neck cavity with one-fourth of the parsley; stuff body cavity with celery, marjoram, thyme, rosemary and remaining parsley. Truss turkey. Place flour into 20 x 14" oven cooking bag; shake to coat inside of bag. Place turkey into bag; tie bag closed with nylon tie or kitchen string. Place bag into large roasting pan; with scissors or sharp knife, make six 1/2" slits in top of bag. Roast turkey 2 hours. Meanwhile, to prepare glaze, in medium saucepan, combine cornstarch , soy sauce and ginger, stirring until cornstarch is dissolved. Add preserves, honey and garlic; cook over medium-high heat, stirring constantly, 5 minutes, until mixture comes to a boil. Cook, continuing to stir, 1 minute. Remove turkey from oven; leave oven on. Carefully cut bag open; with scissors or sharp knife, carefully remove and discard turkey skin. Brush turkey evenly with glaze; roast, uncovered, 30 minutes, until meat thermometer registers 180o F and turkey juices run clear when pierced with fork. Let stand 10 minutes; slice into 3-ounce portions.
 

SERVING (3 OUNCES) PROVIDES: 3 Proteins, 45 Optional Calories. PER SERVING: 198 Calories, 4 g Total Fat, 1 g Saturated Fat, 65 mg Cholesterol, 251 mg Sodium, 14 g Total Carbohydrate, 1 g Dietary Fiber, 25 g Protein, 37 mg Calcium .

Source: http://www.nancys-kitchen.com