One 12-pound heritage turkey
2 T Olive oil
Sea salt and fresh pepper, to taste
1 orange, halved
1 lemon, halved
1 head garlic, halved
1 cinnamon stick
1 T black peppercorns
1 T anise seeds
1 T coriander
1 T juniper berries
2 T sweet butter, preferably organic
Preheat the oven to 450 degrees, on convection, if available.
Prepare a sink big enough for the bird. Fill with hot water and 2 teaspoons salt. Wash the bird in hot water, pat dry, and let dry at room temperature.
Add 1 tablespoon olive oil to a roasting pan. Sprinkle with a liberal amount of sea salt and fresh pepper. Lay the bird on top. Liberally season with sea salt and fresh pepper. Sprinkle with the remaining olive oil. Place the remaining ingredients inside the turkey’s cavity.
Place in the oven, and roast for about 8-10 minutes per pound. You will need to baste every 20 minutes. Spin the turkey around every 20 minutes to help brown evenly.
Remove from the oven and let rest for 1 hour, covered with aluminum foil.
*Photographed by Alli Shepherd