With a clean cloth or paper towel, pat the turkey dry both inside and out. Tie the legs together and tuck the wings under.
In a small bowl, combine garlic, sage, salt and pepper.
Brush the turkey with butter and rub or sprinkle garlic and sage mixture over the turkey.
Place your turkey in a large roasting pan and place in oven for 20 minutes.
Lower oven temperature to 350°F and tent the turkey with foil. Roast for 1 hour.
Prepare onions and pears: Halve onions, remove skins and cut large slices; Halve pears, remove core and cube.
Remove turkey from oven, uncover and baste turkey with juices from the roasting pan.
Place dried cherries and prepared onions and pears around uncovered turkey and continue to roast until your meat thermometer reads 180-185°F deep in the thigh or 170-175°F in the thickest part of the breast. Juices should be clear with no traces of pink.
Remove turkey from oven and allow to stand 20-30 minutes before carving. Be sure to keep pears and onions warm to serve alongside the carved turkey.