- Wash the turkey cavity thoroughly. Discard excess fat and feathers. Wash and dry well.
- In a large bowl, mix apple cider, salt and sugar; stir until dissolved.
- Place ½ an onion, 1 sage leaf, ½ garlic head and 1 sprig of thyme inside the turkey cavity.
- Place turkey in a large plastic cooking bag; add cider mix, 1½ onions, 2 sprigs thyme and rest of marinade ingredients. Close tightly, place in refrigerator and marinate for 24 hours.
- Remove from refrigerator 1 hour prior to roasting. Discard marinade.
- Stuffing preparation: In a large skillet, heat 1 tablespoon vegetable olive oil. Add Andouille and ham hock; sauté for 5 minutes at medium heat. Add onion, celery, peppers, garlic, sage and leaves of 3 thyme sprigs. Mix well and cook for 3 minutes. Add apples, cranberries, apricots and raisins; mix. Cook for 3–4 minutes. Add parsley and salt; mix. Add stale bread and warm broth; cook for 5 additional minutes. Let rest and cool.
- In a glass bowl, add paprika, onion powder, salt, sage, celery powder, thyme, white pepper and butter. Mix well and thoroughly rub turkey, particularly the internal cavity and under the breast skin.
- Stuff turkey cavity once stuffing reaches room temperature. Close cavity opening with trussing needle and twine. Preheat oven to 350ºF. Place turkey in a deep metal tray. Add 2 remaining onions, cut in quarters, white wine and remaining thyme leaves. Cover with aluminum foil.
- Roast covered for 4½ hours, basting every hour with pan juices. Uncover for the last half hour. Let rest for approximately 10 minutes before carving.
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