Step 1: Start by preheating your oven at 180°C. Grab your turkey, rinse and pat dry with a paper towel. Grab some twine and tie the legs together. Brush your turkey with some butter, season and then place this onto a large flameproof roasting pan. Pour half 250ml of chicken stock into the pan. Cover this over with baking paper, then foil and roast this in the oven for 2 hours.
Step 2: Combine the organic maple syrup, spiced redcurrant jelly and juice in the pan over low heat. Keep stirring until the jelly dissolves, Keep your glaze warm.
Step 3: Take off the foil and paper and baste your turkey with glaze. Roast your turkey uncovered for a further 1 hour and baste this every 15 minutes or so until cooked through making sure the skin is golden and caramelised and the juices should run clear. Check by piercing the thigh with a skewer. Transfer this across to the platter, rest and loosely covered with some foil whilst you make the gravy.
Step 4: Grab a roasting pan. Turn it up onto a high heat and add your remaining glaze, 250ml of chicken stock, cook and stir for a further 5 mins until reduced to half. Next, add the cream and reduce the heat to medium and cook, stirring for a further 2-3 minutes until reduced. Season, strain and place the mixture into a sauce boat. Serve your maple-glazed turkey with gravy and jam.