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1
Preheat the oven to 350 degrees F and remove the top rack.
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2
Combine the butter and sage in a mixing bowl, mash with a fork or spoon until the sage is well incorporated and the butter has flecks of green in it; season with salt and pepper.
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3
In a saute pan, melt 4 tablespoons of the sage butter, add the onions, cook and stir for 15 minutes until soft and golden.
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4
Remove from heat.
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5
Put the cornbread in a large mixing bowl and scrape the sauteed onion mixture on top.
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6
Add the egg, heavy cream, and just enough chicken stock to moisten the stuffing without making it soggy (about 1/2 cup.)
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7
Toss well to combine, season with salt and pepper.
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8
Remove the neck and gizzards from the inside of the turkey and discard.
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9
Rinse the bird thoroughly inside and out with cold water, pat dry.
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10
Sprinkle the cavity and skin liberally with salt and pepper.
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11
Using your fingers, gently lift the skin from the breast and legs, and slip pieces of the sage butter underneath; massaging it in as you go.
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12
Fill the bird with the cornbread stuffing without packing too tightly; cook the remaining stuffing separately in a buttered baking dish.
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13
Truss the turkey; place it on a rack in a large roasting pan, and put into the oven.
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14
Meanwhile, in a small mixing bowl, whisk together the maple syrup and hot water to thin the glaze out a bit; use this to baste the turkey every 30 minutes.
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15
The turkey should take about 3 hours to cook (i.e.
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16
15 to 20 minutes per pound.)
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17
If the legs or breast brown too quickly, cover with foil.
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18
About 2 hours into cooking, shingle the strips of bacon oven the turkey breast to cover; continue to roast and baste for another hour or so.
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19
The turkey is done when an instant-read thermometer inserted into the meatiest part of the thigh registers 170 degrees F (the thigh juices will also run clear when pricked with a knife.)
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20
Transfer the turkey to a cutting board and let rest for 20 minutes before carving, so the juices can settle back into the meat.
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21
Skim off the excess fat from the pan drippings with a spoon and place the roasting pan over 2 burners set on medium-high heat.
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22
Using a wooden spoon, scrape up brown bits stuck to bottom of pan.
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23
Whisk the flour into the drippings, stirring as it thickens to prevent lumps.
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24
Add the remaining chicken stock and bring to a simmer; season with salt and pepper and hit it with a squeeze of lemon juice to brighten the flavor.
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25
Simmer for 5 minutes and then strain to remove any particles.
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26
Serve the gravy with the maple-roasted turkey and cornbread stuffing.
