Preheat oven to 400ºF. Line a large rimmed baking pan with nonstick foil (or coat with cooking spray).
In a small cup, stir together preserves and mustard until blended; set aside. Sprinkle turkey with salt and pepper. Place turkey on empty side of pan; using back of a spoon, spread apricot mixture over turkey.
Place pan in oven and roast for 45-55 minutes.
Remove turkey to a cutting board and let stand 5 to 10 minutes, loosely covered with aluminum foil, to allow turkey to reabsorb juices (pour any resulting juices back into roasting pan).
Meanwhile, place roasting pan on stove top over high heat. To deglaze pan, add wine and then broth; scrape bottom and sides of pan with a wooden spoon to incorporate pan drippings. Bring to a boil and cook until sauce reduces and begins to thicken, about 1 to 2 minutes.
Then pour sauce over turkey and serve.