1. Preheat the oven to 400F. Arrange the bread cubes in a single layer on a rimmed sheet pan, and bake for 10 minutes, or until lightly toasted. Meanwhile, wash the turkey inside and out with cold water. Pat dry. Coarsely chop the gizzard and heart. Place them in a small saucepan with the chicken broth and simmer for 15 minutes.

2. Sauté the onion and celery in the butter and half the oil in a skillet, until the vegetables are softened, abut 1 minute. Add the cranberries, sugar, sage, thyme, nutmeg and parsley and cook 1 more minute. Season with salt and pepper. Add the bread cubes and the cooked giblets with their cooking liquid. Stir to combine. Spoon the stuffing into the cavity of the turkey -- you may have as much as 1 cup left over. Rub skin with the remaining oil.

3. Turn the oven temperature up to 450F. Place the turkey on an oiled rack, breast side down, in a roasting pan and roast for 30 minutes. Baste with 1/4 cup of the apple cider and roast for another 30 minutes. Turn the turkey breast side up, and reduce the oven temperature to 350F.

4. Return the turkey to the oven and roast for another 2 hours. After the first hour, pour 2 3/4 cups of the remaining apple cider over the turkey and baste with the liquid every 15 minutes until the turkey is done (until a meat thermometer inserted in the thickest part of a breast registers 170F).

5. Transfer the turkey to a serving latter or carving board. Pour the liquid from the roasting pan into a 4-cup measuring cup and skim off the fat. Add enough of the remaining apple cider to make 4 cups. Transfer to a saucepan and bring to a boil. Stir the cornstarch into the water until dissolved. Whisk the cornstarch mixture into the boiling juices and cook for 1 minute, or until the gravy thickens lightly. Carve the turkey and serve the gravy on the side.