Turkey (2 days before serving)

1. Remove the bag of giblets from inside the turkey cavity, if there is one. Set aside for another use. Pat the turkey cavity dry with paper towels.
2. Place the turkey in a large glass or ceramic baking dish, breast-side up.
3. In a small bowl, combine the remaining ingredients except for the butter. Sprinkle half of the salt mixture over the turkey skin. Rub the mixture into the skin as well as the cavity of the turkey. Sprinkle with the remaining salt mixture, focusing primarily on the breasts. Cover with plastic wrap and refrigerate for 2 days.

Stuffing

1. Meanwhile, with the rack in the middle position, preheat the oven to 350°F (180°C).
2. Spread the diced bread out on a baking sheet. Bake for 12 minutes or until dried out and golden. Set aside.
3. Meanwhile, in a large, deep skillet over medium-high heat, cook the ground meat and vegetables in the butter, breaking the meat up with a wooden spoon until starting to brown and the liquid has completely evaporated, about 12 minutes.
4. Deglaze with the vinegar and let reduce until almost dry. Add the broth and toasted bread. Bring to a boil. Simmer for 10 minutes or until the mixture firms up and the liquid has completely evaporated. Add the cranberries. Season with salt and pepper. Mix well. Transfer to a glass dish and let cool. Cover with plastic wrap and refrigerate for 2 hours or until completely chilled. The stuffing can be made up to 2 days in advance while the turkey is marinating.

Turkey (day of serving)

1. With the rack in the lowest position, preheat the oven to 350°F (180°C).
2. Pat the turkey very dry with paper towels.
3. Place the turkey in a large roasting pan, breast-side up. Fill the inside of the turkey as well as the neck cavity with the stuffing. Fold the skin over the neck cavity to seal in the stuffing. Tie the legs together with butcher’s twine. With your hands, rub the butter over the turkey skin.
4. Roast for 3 hours or until a thermometer inserted in the thigh without touching bone reads 180°F (82°C) (see Chef’s tip). Transfer the turkey to a large dish and keep warm. Strain and remove any excess fat from the cooking juices.

Gravy (optional)

1. In a large skillet over medium-high heat, brown the shallots in the butter. Deglaze with the cider and cranberry juice. Let reduce by half. Add the broth and toasted flour. Bring to a boil while whisking constantly. Simmer over medium heat for 5 minutes or until the gravy has thickened. Pour in the turkey cooking juices and simmer until the sauce has reduced to 2 cups (500 ml). Adjust the seasoning.
2. Serve the turkey with the gravy and mashed potatoes, if desired.

Chef’s tip

If the turkey comes with its neck, place it alongside the turkey in the roasting pan as it cooks. It will lend a lot of flavour to the cooking juices.

After the first hour of cooking, if the turkey is browning too quickly, loosely cover with foil. Remove the foil for the last 30 minutes of cooking.