Debone the turkey: Slice open skin and meat along the spine. Separate meat from bones, working down the spine and along the rib cage. Inside of thighs, cut out thigh-bone. Break the thighs-to-drum joint. Break the wing-to-rib cage joint. Remove rib and thigh bones, leaving wings and legs on. Set carcass aside for stock.
Cube chicken and place in food processor with garlic and ginger. Pulse into a rough, chunky burger then turn out into skillet with 1 tbsp EVOO.
Sauté meat until just done, and most of pink is cooked out.
In a large bowl, thoroughly mix chicken, cubed bread, all dried fruit, celery and cider or mead. Set aside.
Lay turkey out flat, skin down on work surface.
Insert thermometer probe into thickest part of breast or thigh.
Place stuffing mix in middle and lightly shape with hands to fit. It's OK to compress (just a little).
Close turkey around stuffing and sew with twine. Tie drum ends together.
Rub on a light coat of EVOO.
Roast until thermometer reads 150-155°F. (Don't top 165°F or breasts will dry out.)
Remove turkey from oven and "rest" for 10-15 minutes.
To carve, cut down the middle from neck to tail, then across breast to make slices.