Preheat oven to 180°C. Rinse turkey cavity then pat dry with a paper towel. Prepare stuffing by mixing apricots and 1 cup medium sherry in a large bowl, set aside for 30 minutes.
Heat oil in a frying pan over a moderate heat, add onions, garlic and bacon. Fry gently until onion is soft. Remove from heat and cool. Add to the bowl with the apricots and the remaining ingredients and mix well.
Stuff the turkey and use kitchen string and/or skewers to secure legs together.
Place the turkey on a wire rack in a roasting pan. Drizzle with a little olive oil and pour 1 cup of water around the turkey. Cook the turkey according to packet instructions. Baste every 30 minutes with pan juices until cooked through. Cover wing tips and drumsticks with foil if they are browning too quickly.
Once cooked, transfer to a chopping board, cover with foil and stand for 10 minutes before removing skewers and carving.
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