CANADIAN WHISKY, MAPLE & SAGE TURKEY

Whisky-Maple Sage Butter: Combine butter, sage, parsley, maple syrup, whisky and garlic in food processor. Blend until herbs are chopped and mixture is well combined. Measure out 1/2 cup flavoured butter and set aside for basting.

Whisky-Spiked Cranberry Sauce: Combine cranberries, sugar and cider in saucepan; bring to a simmer and cook, stirring occasionally, for 6 to 8 minutes or until most of the berries have popped and the mixture is thickened (it will continue to thicken as it cools). Remove from heat and stir in the whisky. Transfer to a jar and reserve in the refrigerator for up to 2 weeks. 

Remove neck and giblets from cavities of turkey. Place turkey on rack in roasting pan. Season all over inside and out with salt and pepper. Place sage, parsley and onions loosely in the cavities. Gently loosen skin from breasts and legs. Keeping the reserved Whisky-Maple Sage Butter aside, spread some of the remaining flavoured butter under the skin, massaging skin to distribute evenly. Rub the remainder of it on the exterior. Fold legs into neck skin or tie closed with kitchen twine. Pour 1 to 2 cups water in the bottom of the roaster; tent loosely with foil. 

Roast turkey in a preheated 350°F oven for 4 to 5 hours, depending on the size (about 15 minutes per pound). During the last hour, uncover turkey; melt reserved Whisky-Maple Sage Butter and use it to baste occasionally. The turkey is ready when a thermometer inserted into the meatiest part of the thigh registers 170°F. Remove from oven, tent with foil and rest for 30 minutes before carving. 

Meanwhile, warm Longo's Homestyle Gravy for Turkey according to package directions and serve with carved turkey along with Whisky-Spiced Cranberry Sauce.