For the Glaze:
Place all ingredients, as detailed in the recipe, in a small, heavy saucepan and carefully combine them. Place over heat and bring to a boil. Reduce the heat and allow to simmer for approximately 15-20 minutes, until thickened and reduced to 1¼ cups.
For Herb Butter:
Place all ingredients, as detailed in the recipe, in a small bowl, blend them together then put to one side.
For Onion Mixture:
Put the butter in a large, heavy skillet then place it over a medium heat and allow to melt. Add the onions and shallots then saute for approximately 20 minutes until very soft and of light brown appearance.
NOTE: Glaze, herb butter and fresh onion mixture can be prepared 1 day in advance. Cover separately and allow to chill or cool. Bring herb butter to room temperature before continuing.
For Turkey:
Preheat oven to 400 F. Pat the turkey dry then season the cavity with salt and pepper.
Arrange the turkey in a large roasting pan and place on a rack set. Slide hand under the skin of the turkey breast to loosen then spread half of herb butter over the turkey breast, underneath the skin.
For Stuffing (optional):
Spoon the stuffing into the main cavity. Put the remaining herb butter in a small saucepan and place over a low heat, stirring well to evenly combine, until melted. Lightly brush the butter over the outside of the turkey then loosely, tie the legs together to hold the shape.
Place the turkey in the oven and roast for 30 minutes then reduce the temperature to 325 F. Allow the turkey to roast for 1 hour 30 minutes further, basting occasionally with pan drippings.
Tent the turkey with heavy-duty foil then return to oven and roast for 45 minutes longer. Add fresh onion mixture, 1 can broth, thyme and sage to the roasting pan then continue roasting for 15 minutes.
Bring the glaze to a simmer. Remove foil. Brush 1/2 cup of the glaze lightly over the turkey. Continue to roast the turkey uncovered, until a meat thermometer inserted into thickest part of thigh registers 170 F., or until juices run clear when thickest part of thigh is pierced with skewer. Brush occasionally with glaze and add more broth to pan if liquid evaporates.
Allow approximately 40 minutes longer for an un-stuffed turkey or 1 hour 10 minutes longer for stuffed turkey. Place and arrange the turkey on a platter then tent with foil. Allow to stand for 30 minutes. Reserve mixture in pan for gravy.
For Gravy:
Over a large bowl, carefully pour the contents of the roasting pan into a strainer set. Spoon fat from pan juices into the bowl. Transfer fresh onion mixture from the strainer to a blender.
Add 1 cup pan juices to the blender then purée until smooth, adding more pan juices and chicken broth, if necessary, to thin sauce to desired consistency.
Transfer the sauce to a large, heavy saucepan and heat to boiling point. Cook for approximately 5 minutes, until color deepens, skimming off any foam. Season with salt and pepper.
Serve turkey with gravy.
