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1
Preheat the oven to 350.
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2
Remove the turkey from the refrigerator at least 30 minutes before roasting.
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3
Pat the turkey dry and set it on a V-shaped rack in a large roasting pan.
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4
Rub the turkey all over with the oil and season it inside and out with salt and pepper.
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5
Stuff the cavity with the lemon halves, crushed garlic, thyme, rosemary, sage and bay leaf.
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6
Roast the turkey for about 2 1/2 hours, until golden all over and an instant-read thermometer inserted between the leg and thigh registers 165.
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7
In a small bowl, mix the apricot jam, lemon juice, lemon zest and sage and season with salt and pepper.
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8
Microwave the glaze until thinned slightly, about 20 seconds.
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9
Brush the turkey with half of the glaze and roast for about 15 minutes, until the skin is mahogany-colored.
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10
Brush the turkey with the remaining glaze and roast for about 15 minutes longer, until the skin is deep mahogany and an instant-read thermometer inserted between the leg and thigh registers 175.
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11
Tilt the turkey to drain all the juices from the cavity into the roasting pan.
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12
Transfer the turkey to a carving board and let rest for 45 minutes.
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13
Skim the fat from the drippings in the roasting pan.
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14
Set the roasting pan over high heat and bring to a boil.
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15
Add the turkey stock and cook for 2 minutes, scraping up the browned bits from the bottom of the pan.
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16
In a medium saucepan, melt the butter.
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17
Add the flour and cook over moderate heat until smooth, about 2 minutes.
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18
Strain 3 1/2 cups of the liquid in the roasting pan into the saucepan and whisk to blend.
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19
Bring the gravy to a simmer and cook over moderately low heat, whisking occasionally, until slightly thickened, about 5 minutes.
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20
Stir in the parsley, sage and thyme and season with salt and pepper.
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21
Pour the gravy into a small pitcher.
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22
Carve the turkey and serve with the gravy.
