1    14 lb. turkey

      2 c  Wild rice

    1/2 c  Dried apricots, chopped

    1/4 c  Brandy

      7 tb Butter, divided

    1/2    Onion, chopped (1/2 cup)

    1/2 c  Chopped celery (1 rib)

      2    Cloves garlic, divided,

           -minced
  1 1/2 ts Dried rosemary, divided,

           -crumbled
           Salt to taste
           Freshly ground pepper to
           -taste
  1. Remove neck, giblets, and liver from body cavity; wash and dry the

     turkey.
  2. Put the wild rice into a colander and rinse.  Transfer to a 4 quart

     kettle and cover with 2 1/2 quarts cold water; bring to a boil, reduce
     heat and simmer for 60 minutes, until tender.  Drain well.
  3. Soak the apricots in the brandy for 15 minutes.

  4. Melt 4 tablespoons butter in a 9-inch skillet.  Add the onion, celery,

     1 clove garlic and 1 teaspoon rosemary; cook over medium heat, stirring

     occasionally, for 5 minutes.
  5. In a large 3 quart mixing bowl, combine the rice, apricots, brandy and

     onion mixture.  Season with salt and pepper.
  6. To prepare the basting butter: Melt 3 tablespoons butter; add 1 clove

     minced garlic and 1/2 teaspoon dried rosemary.
  7. Fill the turkey cavity with the wild rice stuffing and truss.  Place on

     a rack in a roasting pan and sprinkle with salt and pepper.  Roast the
     turkey in a preheated 325-degree oven 4 to 5 hours, or until a
     thermometer inserted into the thigh reads 180 to 185 degrees, and the
     thermometer in the center of the stuffing reads 165 degrees.  Baste
     with seasoned butter every 30 minutes.
  8. To serve: Remove the trussing and stuffing before slicing.

  Submitted By CHERYL   On   FRI, 17 NOV 1995 022051
  ~0800 (PST)