Ingredients
1 cup unsalted butter
1/2 bunch fresh sage, leaves finely chopped
Kosher salt and freshly ground black pepper
2 large onions, finely chopped
1 loaf cornbread, cubed (about 6 cups)
1 large egg, lightly beaten
1/2 cup heavy cream
3 cups chicken stock
1 (12 to 14 pound) fresh turkey
1 cup pure maple syrup
1/4 cup hot water
8 strips smoked bacon
1/4 cup all-purpose flour
2 T lemon juice

Instructions
Preheat the oven to 350 degrees F and remove the top rack.

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.

In a saute pan, melt 4 tablespoons of the sage butter, add the onions, cook and stir for 15 minutes until soft and golden. Remove from heat. Put the cornbread in a large mixing bowl and scrape the sauteed onion mixture on top. Add the egg, heavy cream, and just enough chicken stock to moisten the stuffing without making it soggy (about 1/2 cup.) Toss well to combine, season with salt and pepper.

Rinse the turkey inside and out and pat dry. Rub salt and pepper inside and out. Press pieces of the sage butter between the skin and breasts massaging it in. Truss the turkey and place it in a large roasting pan, and put into the oven.

Cook the stuffing separately in a buttered baking dish.

In a small mixing bowl, whisk together the maple syrup and hot water. Use this to baste the turkey every 30 minutes. Cook the turkey according to its weight (15 to 20 minutes per pound.) 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. The turkey is done when an instant-read thermometer inserted into the meatiest part of the thigh registers 170 degrees F. Transfer the turkey to a cutting board and let rest for 20 minutes before carving.

Pour the juices into a gravy separator to skim off the excess fat. Pour the drippings minus the excess fat into a large sauce pan over medium heat. Whisk the flour into the drippings, stirring as it thickens to prevent lumps. Add the remaining chicken stock and bring to a simmer. Season with salt and pepper and add the lemon juice. Cook until thickened and serve.