Baste your Thanksgiving turkey with a sweet-and-savory mixture of maple syrup, Dijon mustard, and fresh thyme—the glaze yields a super-flavorful bird. Turn the neck and giblets into a stock and use to make the white-wine gravy served alongside.
For an extra-flavorful bird, season the cavities and skin with salt and pepper (see step 2) the day before roasting; refrigerate, uncovered. The next day, bring to room temperature and pat dry again before stuffing the cavities and rubbing the skin with butter. (Do not season again.) If you don't want to make the stock, you can use store-bought low-sodium chicken broth instead and skip step 1.