Maple-Roasted Turkey with Sage, Smoked Bacon, and Cornbread Stuffing

For the Sage Butter::

unsalted butter, at room temperature

bunch fresh sage, leaves finely chopped

Kosher salt and freshly ground black pepper

For the Turkey::

(12 to 14 pound) fresh turkey

pure maple syrup

hot water

strips smoked bacon

all-purpose flour

lemon, juiced

chicken stock (some will be used in the pan during cooking and the remainder for making gravy

For the Cornbread Stuffing:

large onions, finely chopped

garlic, minced

loaf cornbread, cubed (about 6 cups)

large egg, lightly beaten

strips of thick cut bacon, cooked and chopped (I pull mine from the turkey and add it to the dressing and bake the dressing while the bird is resting!)

heavy cream

For the Gravy::

milk

white wine

(Giblets if using, see notes)