Brush the olive oil all over the skin of the turkey and sprinkle with salt and pepper. Place about 2/3 of the vegetables and apples in the bottom of a roasting pan with an elevated rack in it.
Place the turkey in the roasting pan and stuff the remaining vegetables inside the turkey. If the turkey's legs are not already tied together, tie them with kitchen twine.
Roast the turkey uncovered in the oven for 30 minutes, then cover loosely with foil. Reduce the heat to 375 and roast for an additional 2 - 2 1/2 hours. The turkey is fully cooked when a thermometer inserted into the thickest part of the thigh reads 165 degrees.
To finish the turkey, whisk together the glaze ingredients. Brush the glaze over the turkey, and return the turkey to the oven uncovered for 15-20 minutes, until golden.
Remove from oven, discard the vegetables, and let rest 10-20 minutes before serving.