1.Using a knife or poultry shears, cut down either side of turkey backbone; discard backbone. Cut turkey in half through breastbone, then cut each half into even-sized pieces.
2.Toss turkey pieces in flour; shake away excess flour. Heat half of the oil in large saucepan; cook turkey, in batches, until browned all over. Drain on absorbent paper.
3.Heat remaining oil in pan; cook onion, garlic, mushrooms, apricots and capsicum, stirring, until onion is soft. Add wine; cook, stirring, until most of the liquid has evaporated.
4.Return turkey to pan; add stock and nectar. Stir until combined; simmer, covered, about 40 minutes or until turkey is tender.
5.Serve sprinkled with parsley.