Thaw your Turkey to room temperature.

Preheat the oven to 350°F.

Remove the giblets and neck from the turkey.

Rinse the turkey under cold water and place in a large roasting pan.

Mix all of the mustard and apricot preserves in a bowl

Using a sauce brush, coat the entire bird liberally with the glaze. Get it into all the nooks and crannies.

Cover the turkey with foil and roast for 3 1/2 to 4 hours (Apply a second coat of glaze at the 1.5 hour mark), or until the internal temperature of the turkey reaches 180°F as read by a meat thermometer.

Remove the foil for the last 30 minutes of baking to create a crisp crust.

Remove the turkey from the oven and allow to rest for at least 15 minutes before carving.

Use the drippings at the bottom of the pan to make a low-sodium pan sauce.

Place the pan on a stove top burner.

Add the Shallots to the pan and saute over medium-high heat until they are softened.

Add the rest of the glaze and the bourbon (or cider) to the pan and heat it to the point of simmering (note, all of the alcohol burns off in this if you are worried about alcohol in the dish).

As the pan is heating up, scrape the pan with a wooden spoon to incorporate the drippings, shallots, and liquid.

Allow to simmer or until the liquid reduces by half.

Increase the heat to achieve a full simmer, whisk in the stock, butter, and corn starch (to your desired thickness).

Allow final liquid to reduce by half then serve in a sauce tureen to pour over the turkey.