In a medium saucepan over medium-low heat, add Chardonnay, sugar, and apricot preserves. Cook down, stirring occasionally until thick (approx. 30 min.). When turkey is 3/4 cooked, evenly baste with glaze using a pastry brush. Remove foil from top of bird and finish cooking.
Preheat oven to 325°F. Wash hands. Thoroughly rinse turkey with water. Remove innards and neck; pat dry with clean paper towels. Place turkey breast up in a large, stable roasting pan. Tuck wings back to prevent burning. Neatly tie legs together with butcher’s twine. Massage turkey with oil, making sure to coat evenly. Season entire bird, including internal cavity, with sea salt. Place sage and garlic bulbs inside (optional). Loosely cover just the top of turkey with foil. Place turkey on bottom oven rack. Set timer accordingly. Remove foil and baste turkey with pan juices approx. every 45 min. When turkey is 3/4 cooked, remove foil and baste with Apricot Chardonnay Glaze. Place back inside oven and let crisp up during remaining time. Safe internal temperature is 180°F deep in the thigh—juices should run clear, not pink. If stuffed, temperature should be 165°F in center of stuffing. When bird is done, allow it to stand for 15 min. to release juices before serving.