Preheat oven to 180°C. Rinse turkey and pat dry with paper towel. Tie legs together with kitchen string. Brush turkey with butter and season, then place in a large flameproof roasting pan and pour in 1 cup (250ml) stock. Cover with baking paper, then foil and roast for 2 hours.
Meanwhile, combine maple syrup, jelly and juice in a pan over low heat, stirring until jelly dissolves. Keep glaze warm.
Remove foil and paper and baste turkey with glaze. Roast, uncovered, for a further 1 hour, basting every 15 minutes, or until cooked through and skin is golden and caramelised (the juices should run clear when the thigh is pierced with a skewer). Transfer to a platter and rest, loosely covered with foil, while you make the gravy.
Place roasting pan over high heat, add remaining glaze and 1 cup (250ml) stock and cook, stirring, for 4-5 minutes until reduced by half. Add cream, reduce heat to medium and cook, stirring, for 2-3 minutes until reduced. Season and strain into a jug. Serve turkey with gravy and jam.
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