Turkey advice needed - urgent

[Jbck]

I'm cooking turkey crown instead of a whole bird. It's about 6 pounds & I'm slipping butter & apricots under skin for a wee bit of flavour but I don't know how many apricots to use, anyone any idea?
I'm doing it today and freezing, already carved as we're going to my parents on Christmas Day & I don't want to be faffing about when I'm not really used to their oven. I've also posted in recipes so Nigella will see it

It's a sort-of "as many as you like" answer, really. I would roughly chop them and just shove them in so that they're spread over it but not completely coating it. Have you soaked them in anything (boozy, obviously !)?

Hadn't thought of soaking, what would you suggest? I'm usually just a bacon lattice type person but thought I'd go crazy this year, someone at work suggested apricots but that was all they said, think I'm off to the BBC cooking pages for inspiration.

Rosted yet? (Bacj at the pc for the first time sinvce last posting.)

Armangnac or Grand Marnier are good, or any ofthe other fruit liqueuers, but not the very sweet ones (eg Archers). Preferably the ones distilled from fruit, rather than flavoured with fruit.

Does Nigella use mumsnet then?