1. Preheat the oven to 350°F.

Prepare the apples:

1. Using an apple corer, remove the cores from the apples.
2. Carefully scoop more of the apple flesh out from the center using a melon baller or small spoon, being careful not to remove so much that the skin breaks. Begin at the top and leave about ½ inch of flesh inside so the apple holds about ¼ cup of filling.
3. Place each apple on a 6-inch square of foil, then wrap the sides but leave the tops open.
4. Place the foil-wrapped apples into muffin tin slots. This helps hold the apples upright as you fill them and as they bake.
5. Spray or brush the insides and tops of each apple with a little olive oil.

Make the filling and stuff the apples:

1. Heat 2 tablespoons olive oil over medium heat in a large sauté pan.
2. Add the garlic and shallot and cook, stirring often, until soft and translucent, about 2 minutes.
3. Add the salt, pepper, sage, and thyme and cook for another minute.
4. Add the ground turkey and break it into small pieces as it cooks, stirring often, until the turkey is cooked through but not yet brown, about 10 minutes. Turkey is considered cooked when it reaches an internal temperature of 165°F.
5. Stir in the prepared wild rice until it is distributed evenly.
6. Carefully spoon about ¼ cup of the turkey filling into each apple, filling each one all the way to the top. 
7. Place the muffin tin in the preheated oven for about 50 minutes, until the apples are soft but not wrinkled or brown.

Make the apple cider reduction:

Note: the reduction must be used immediately, or it will harden.

1. When there are about 40 minutes left on the cook time for the stuffed apples, pour 2 cups of apple cider into a small saucepan. 
2. Bring to a boil, stirring occasionally, then simmer over medium-high heat and reduce for about 40 minutes.
3. The result will be dark brown and resemble the consistency of caramel.

Assemble the final dish:

1. When the stuffed apples are done cooking, remove them from the oven and let them cool slightly for a minute or two.
2. Move each foil-wrapped apple to a plate or bowl and carefully remove the foil.
3. Drizzle with the apple cider reduction, garnish with fresh thyme sprigs, and serve.