Remove any innards from the cavity of the turkey and set aside for another use. Pat the cavity dry with paper towels.
Arrange the turkey, breast-side up, in a large glass or ceramic dish. Cover the skin with half of the salt. Rub the salted skin as well as the cavity of the turkey with the cut-side of the lemon for 2 minutes. Sprinkle with the remaining salt, making sure the breasts are well seasoned. Cover with plastic wrap and refrigerate for 2 days.
In a large pot over medium-high heat, cook the ground pork in the oil, breaking it up with a wooden spoon, just until it starts to brown. Add the onions and garlic. Cook until the onions are tender. Add the remaining ingredients. Bring to a boil and simmer over medium-low heat for 5 minutes or until the mixture firms up and the liquid has completely evaporated. Season with pepper. Transfer to a bowl. Cover and refrigerate for 2 hours or until completely chilled.
With the rack in the lowest position, preheat the oven to 350°F (180°C).
Rinse the turkey under cold water and pat dry with paper towels.
Place the turkey, breast-side up, on a wire rack set inside a large roasting pan. Stuff the inside of the turkey as well as the neck cavity with the cooled stuffing. Fold the skin over the neck cavity to seal in the stuffing and tie the legs with butcher’s twine. Using a pastry brush, cover the skin with oil.
Roast for 1 hour. Add the water to the roasting pan. Roast for another 2 hours 15 minutes or until a thermometer inserted in the thigh without touching bone reads 180°F (82°C) and the stuffing reads 165°F (74°C). Add more water to the roasting pan as needed. Set the turkey aside on a large warmed plate. Strain and remove any excess fat from the cooking juices. Set aside.
In a large skillet over medium heat, brown the bacon in the oil.
Deglaze with the gin and let evaporate completely. Add the flour and cook for 1 minute, stirring to coat the bacon. Add the broth. Bring to a boil, whisking constantly. Add the reserved turkey cooking juices. Simmer over medium heat for 15 minutes or until it has reduced by one-third and coats the back of a wooden spoon. Season with salt and pepper.
Serve the turkey with the sauce. Serve with mashed potatoes and the squash, carrot and apple layered casserole, if desired.
The stuffing can be made up to 2 days in advance while the turkey is marinating.
After the first hour of cooking, if the turkey is browning too quickly, loosely cover with foil. Remove the foil in the last 30 minutes of cooking.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.