One 11-12lb kosher organic-fed turkey, washed with cold water and patted dry with paper towels

Stuffing:

  • 2 heads garlic
  • 1⁄2 head celery
  • 1 lemon, quartered
  • 1 bunch fresh sage sprigs

 

Coating:

  • 1 tsp. kosher salt
  • 2 tbsp. Aleppo pepper
  • 1 tsp. ground nutmeg
  • 1 tsp. ground cardamom
  • 1 tsp. dried thyme leaves
  • 8 ounces salt and dairy-free butter
  • 2 tbsp. ras el hanout
  • 1 tsp. ground mustard powder
  • 1 tsp. ground dried lemon
  • 1 tbsp. sweet paprika
  • 1 cup vegetable oil

Bottom of the pan:

  • 8 shallots peeled
  • 2 large red onions quartered
  • 1/2 bunch fresh thyme sprigs
  • 1 head of garlic, top sliced off
  • 1 cup fresh orange juice
  • 2 tbsp. fresh lemon juice
  • 2 tbsp. fresh lime juice

To decorate:

  • Fresh mint and lemon leaves

 

Rinse turkey well under cold water and pat dry with paper towels. Place turkey on a tray, leave uncovered in the fridge overnight to allow the bird’s skin to dry out, making it crispier.

Remove turkey from the refrigerator. Leave on the counter and allow it to come to room temperature. Bringing the meat up to room temperature 70°F, will both cut down on the cooking time and ensure the fowl cooks evenly.

Mix together all the listed coating ingredients excluding the oil.

Preheat the oven to 400°, slice off the top of the garlic head and wrap in foil, and roast at 400° for 45 minutes. Cool, then squeeze the cloves into the butter mixture and blend well with spices.

Coat the outside and inside cavity of the turkey. Stuff the turkey with celery quartered lemon, and half of the sage leaves. Brush with oil.

Tie the legs together with kitchen twine, crisscrossing them.

Place garlic head, shallots, red onions, orange, lemon and lime juice, and half of the fresh thyme sprigs into the bottom of a large, shallow roasting pan with a wire rack.

Place the turkey on a wire rack. Elevating the turkey allows for the heat to get all-around to cook evenly and for the skin to crisp.

Roast at 400°F for about twenty minutes and then lower the heat to 325°F for the remainder of the cooking time. How long will it take? Allow 10-12min/lb for a half turkey; 12-15min/lb for a Whole Turkey.

Cook until internal temperature reaches 165F when thermometer inserted into the thickest part of the thigh without touching the bone.

When the turkey is cooked, tent with foil and allow to rest for at least thirty minutes and up to an hour, place the turkey directly on a flat tray. This way, the cooking juices are then re- absorbed; otherwise, the moisture is lost as soon as the turkey is sliced.

The pan juices, flavored by the shallots, onions, garlic, and spice mixture basting the turkey as it roasts, is used as a savory gravy. Strain pan juices and warm in a small saucepan and pour it into a gravy bowl.

Plate turkey with whole shallots and red onions. Add fresh thyme and sage sprigs, and fresh mint or lemon leaves.