Heat oven to 350. in small bowl mash togethernbutter, sage, 1 tsp salt and 1/4 tsp pepper until smooth and well combined.
melt sage butter in large bowl. add corn bread crumbs, 1 tsp salt and 1.2 tsp black pepper. toss to combine.
in medium sized bowl whisk together eggs, cream and broth. add to corn bread mix and toss.
rinse and dry turkey well. sprinkle cavity and skin with 1/2 tsp salt and 1/8 tsp pepper. gently lift skin from the turkey breasts and legs. using your hands massage remaining sage butter under skin. stuff bird with corn bread stuffing. spoon any excess into baking dish. place turkey in flame proof roasting pan.
in small bowl whisk together maple syrup and water.
roast turkey in 350 oven until internal temp registers 180, about 4 hours, basting bird every 30 minutes with maple syrup mixture. for last hour of roasting place bacon over breasts. remove turkey to serving tray. let stand 20 minutes before carving. bake excess stuffing in 350 oven until hot and top is browned, about 40 minutes.
gravy: skim all the fat from roasting pan. place pan over medium heat. stir in flour scraping up any browned bits from bottom of pan. bring to a low boil. gradually stir in broth, about 1/2 c at a time, stirring constantly to prevent any lumps and cooking until gravy thickens and is smooth, about 2 minutes. stir in lemon juice, simmer 5 minutes. strain gravy, pour into sauceboat and serve with turkey.