1. Thaw turkey, if frozen. Place oven rack in lower third of oven; preheat oven to 425°F. Spray roasting rack with nonstick cooking spray; place rack in shallow roasting pan and set aside.
2. Remove and discard the neck and giblets or reserve for another use. Twist turkey wing tips under back. Tie drumsticks together with kitchen string.
3. Place turkey, breast side up, on rack in roasting pan. Brush entire turkey with olive oil. Sprinkle with salt and pepper. Add 1 cup water to bottom of roasting pan. Roast the turkey for 30 minutes. Reduce oven temperature to 325°F. Continue roasting for 2 hours more or until internal temperature reaches 150°F in thickest part of thigh away from bone.
4. Meanwhile, prepare Apple-Sage Glaze. Remove turkey from oven and brush with half of the glaze. Return to oven; roast turkey for 15 minutes more.
5. Brush turkey again with remaining glaze. Loosely cover turkey with foil to prevent overbrowning; continue roasting until internal temperature reaches 175°F to 180°F in thickest part of thigh or 165°F in the breast. Let stand for 15 to 20 minutes before carving.

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Apple-Sage Glaze:

In a small saucepan, stir together ½ cup apple jelly, ½ cup apple juice or cider, ¼ cup chicken broth, 2 tablespoons unsalted butter, 2 teaspoons chopped fresh sage and 2 teaspoons Dijon mustard. Bring to a boil; reduce heat. Simmer for 15 minutes or until slightly thickened and reduced by half, stirring occasionally.