Apricot-Glazed Turkey with Fresh Herb Gravy

Turkey: Preheat oven to 350 degrees. 30 minutes prior to roasting turkey, remove from refrigerator and pat dry. Set on V-shaped rack in large roasting pan. Rub the turkey with oil and season it inside and out with salt and pepper. Stuff the cavity with lemon halves, crushed garlic, thyme, rosemary, sage and bay leaf. Roast turkey for 2 1/2 hours, until golden all over and thermometer inserted between leg and thigh registers 165 degrees.

Glaze: In a small bowl mix apricot jam, lemon juice, lemon zest and sage. Add salt and pepper. Microwave glaze until slightly thinned, approx. 20 seconds.

Brush the turkey with half of the glaze and roast for 15 minutes, until skin is mahogany colored. Brush the turkey wit the remaining glaze and roast for an additional 15 minutes. Removed the turkey from the oven when the color is deep mahogany and thermometer reads 175 degrees. Drain juices into pan and transfer turkey to cutting board, let rest for 45 minutes.

Gravy: Skim the fat from the drippings in the roasting pan. Set the roasting pan over high heat and bring to boil. Add the turkey stock and cook for 2 minutes, scraping p the browned bits from the bottom of the pan.

In medium saucepan, melt butter. Ad flour and cook over moderate heat until smooth, about 2 minutes. Strain 3 1/2 c. liquid from roasting pan into saucepan and whisk to blend. Bring gravy to a simmer, cooking over moderately low heat. Whisk occasionally until slightly thickened, about 5 minutes. Stir in parsley, sage, thyme, and salt & pepper.