Remove giblets and neck from turkey, and reserve for another use. Rinse turkey with cold water, and pat dry.
Place turkey in a shallow dish. Stir together 2 tablespoons salt and next 4 ingredients; pour over turkey. Cover and chill at least 6 hours.
Melt butter in a large skillet; add 1/2 cup onion, and saute until tender. Add veal and ham; cook over medium heat, stirring often, 5 minutes. Remove from heat.
Remove crusts from bread, and discard; crumble bread. Combine breadcrumbs, milk, and egg in a large bowl; stir in apple and next 6 ingredients. Stir in onion mixture.
Remove turkey from refrigerator, and brush cavity with oil mixture. Spoon stuffing into cavity; truss turkey using string. Lift wingtips up and over back, and tuck them under bird. Place turkey, breast side up, into a large roasting pan.
Cover turkey with aluminum foil, and bake at 400° for 30 minutes. Reduce heat to 350°, and bake 2 hours, basting occasionally with pan drippings.
Process remaining 1 cup onion, vermouth, and honey in a blender until smooth. Pour mixture over turkey, and bake 1 more hour or until meat thermometer inserted into turkey thigh reaches 180° and stuffing reaches 165°.
Broil (with electric oven door partially open) until golden. Garnish, if desired.