Rinse out the cavity of the turkey and pat dry with paper towel. Place the turkey into a greased baking tray, drizzle a little oil over the skin and season with salt and pepper.
For the stuffing heat the oil in a large frypan, add in the onion and sauté for 2 minutes until transparent. Add in the sage, apricots, orange zest and juice and cook for a further 3 minutes. Combine the apricot mixture with the breadcrumbs, egg and season with salt and pepper.
Fill the cavity with the stuffing, cover the turkey tightly with 2 sheets of oiled foil and roast on the lowest rack for 1 ½ hours, remove the foil and continue to roast for another hour or until the turkey is browned and clear juices flow from the leg and breast meat when pierced with a knife or skewer. Allow the turkey to rest outside the oven for 30 -40 minutes before carving.