Instructions: First, make the glaze: Combine all ingredients in heavy small saucepan and bring to boil. Reduce heat to medium-low and simmer until thickened and reduced to 1 1/4 cups, about 15 minutes.

For the Herb Butter: Blend all ingredients in small bowl. Set aside.

For Onion Mixture: Melt butter in heavy large frypan over medium heat. Add onions and shallots and saute until very soft and light brown, about 20 minutes. (Glaze, herb butter and onion mixture can be prepared 1 day ahead.

Cover separately and chill. Bring herb butter to room temperature before continuing.)

For the Turkey: Position rack in lowest third of oven and preheat to 200 c . Pat the turkey dry with paper towels. Season turkey cavity with salt and pepper. Place the turkey on a rack set in a large roasting pan. Slide your hand under the skin of the turkey breast to loosen skin. Spread half of herb butter over breast under skin.

If you are stuffing turkey, spoon stuffing into the main cavity. Place the remaining herb butter in a small saucepan. Stir over low heat until melted.

Brush butter over the outside of the turkey. Tie legs together loosely to hold shape of turkey.

Roast the turkey for 30 minutes. Reduce oven temperature to 170 c. Roast turkey 1 hour 30 minutes, basting occasionally with pan drippings. Tent turkey with heavy-duty foil; roast 45 minutes longer. Add onion mixture, stock, thyme and sage to pan. Roast for 15 minutes. Bring glaze to simmer. Brush 1/2 cup glaze over turkey. Continue to roast turkey uncovered until meat thermometer inserted into thickest part of thigh registers that the turkey is cooked, or until juices run clear when thickest part of thigh is pierced with skewer, brushing occasionally with glaze and adding more stock to the pan if liquid evaporates, about 40 minutes longer for unstuffed turkey (about 1 hour 10 minutes longer for stuffed turkey).

Place turkey on platter, tent with foil. Let stand 30 minutes. Reserve mixture in pan for gravy.

For Gravy: Pour contents of roasting pan into strainer set over large bowl.

Spoon fat from pan juices in bowl. Transfer the onion mixture in strainer to blender. Add 1 cup pan juices to blender and puree until smooth, adding more pan juices and chicken stock if necessary to thin sauce to desired consistency.

Transfer sauce to heavy large saucepan and bring to boil. Cook until colour deepens, skimming off any foam, about 5 minutes. Season with salt and pepper.

Serve turkey with gravy and roasted vegetables.

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