Английская версия (фото в пасспорте)Maple-glazed Traditional Turkey Approximately 10 pound turkey soft butter (250 ml)chopped sage (1/2 cup)chopped rosemary (1/2 cup)lemon zest (1/4 cup)sea salt (2 tbsp)maple syrup (50 ml) Stuffing.wild rice (2 cups) (or regular rice, but not basmati)salt & pepperdried thyme (1/2 tsp)2 cloves garlic  (just cut in half)1 medium finely chopped onion1 shredded carrotdry cranberries or raisins or both (100 ml) (optional)5-7 medium chopped mushrooms (optional) - they are perfect addition to the wild rice  Cook rice till it is half / almost cooked, not mushy. Use instructions on the package for right proportions (you may use rice cooker). Note that wild rice cooks longer. Add thyme, salt and pepper while cooking.When rice is ready, in a bowl combine the rice with other products, and mix thoroughly. Set aside. Rinse turkey outside and inside. Dry it with paper towel. Place it in a large roasting pan. Turn bird upside down and fill neck cavity with enough of stuffing just to fill. Don't pack as stuffing expands as it cooks. Bring neck skin up over back. Use plain toothpicks to fix the skin. (Don't use coloured toothpicks as dye will bleed into turkey.) Turn bird breast-side up to stuff body cavity. You may fix the skin with toothpicks as well (optional). Tuck wing tips under bird. Tie legs together with butcher's twine.  Place any leftover stuffing in a separate pan. Moisten with some chicken broth, if you wish. Cover with foil. Bake below turkey on last 45 minutes of roasting. In a bowl mix the soft butter, chopped sage, chopped rosemary, lemon zest (finely shredded yellow lemon skin) and sea salt. Rub the herb butter all over the skin of the turkey (legs, breast) and even try to place some under the skin (mostly around the breast). You can do this by loosening the skin first.Cover the turkey with a foil. Roast for approximately three hours (count as 1 hour per every 3 pounds) at 325F. Take off the foil about 30-45 minutes before the turkey is ready, remove 2 tablespoons (30 ml) pan juices to a small bowl. Stir in maple syrup. Brush on bird. Continue roasting until a dark golden glaze forms, about 15 minutes.If you don't like the maple-glazed finish on your bird, don't brush it with the syrup, just leave it uncovered for nice golden crust.Once cooked remove from the oven and rest for at least 20 minutes. Remove the turkey from the roasting pan.   Tips: - Stuff the bird just before cooking! Never leave stuffed uncooked turkey in the fridge as bad bacteria may grow. - Remove stuffing from the turkey when it's cooked. Eat it within 3 days. - You may baste the turkey every 15 to 20 minutes while cooking, using a ladle and the juices from the bottom of the roasting tray for extra tenderness. - Turkey is ready when juices are clear or when a meat thermometer inserted into thickest part of thigh reads 180F (82C) and 165F (74C) in centre of stuffing for turkey, and when drumstick moves easily in joint.- You may prepare a gravy from pan juices when turkey is done.